A rabbi (center) supervises the production of Passover matzos at the Streit's factory on New York's Lower East Side, circa 1960s. This Passover will be Streit's last one at the landmark location. AP hide caption

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A Palestinian Bedouin girl milks a sheep in her family's makeshift camp in the West Bank. Herders live close to their animals, their main source of income. Emily Harris/NPR hide caption

itoggle caption Emily Harris/NPR

Inside Chef Chane's tiny kitchen. Every few months or years, his landlord — taking note of Chane's popularity — will raise the rent, or a conniving official will demand a bribe. Then, instead of bowing to the system, Chane will disappear and set up in a new location. Gregory Warner/NPR hide caption

itoggle caption Gregory Warner/NPR

(Left) Sauerkraut and sausage (foreground) cook on the stove at the Hutte Restaurant. (Right) Diners Roxanne Singhisen and Nick Lockyer of Pittsburgh chat at the Hutte. Pat Jarrett for NPR hide caption

itoggle caption Pat Jarrett for NPR

The annual Courir de Mardi Gras in Mamou, La., in February 2008. In the Cajun country tradition, revelers go house to house, collecting ingredients for gumbo from local families. Here, the host tosses a live chicken from a rooftop for the participants to catch — which can be tricky, considering the festivities often begin with early-morning drinking. Carol Guzy/Washington Post/Getty Images hide caption

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Wrapped in gold and silver foil, chocolate gelt are often handed out as a little treat for children (and adults) during Hanukkah. Turns out, the tradition is rooted in real money. iStockphoto hide caption

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With over 700 pages and 600 recipes, Mexico: The Cookbook, attempts to document exhaustively the country's varied regional cuisines. Recipes in the book include (from left): potato and chorizo tacos; divorced eggs with tomatillo sauce; and tikin-xik fish, a grouper dish from the Yucatan Peninsula. Courtesy of Fiamma Piacentini-Huff and Phaidon hide caption

itoggle caption Courtesy of Fiamma Piacentini-Huff and Phaidon

"Greek coffee" may be a matter of national pride in the Mediterranean nation. But increasingly, Greeks are embracing espresso, an imported brew, as their cup of Joe of choice. Pawel Loj/Flickr hide caption

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While traditional cholents feature meat and beans cooked for a whole day, some modern versions, like this one, use vegetable protein and a quick braise. rusvaplauke/Flickr hide caption

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Britain's King George II: Snazzy dresser, adventurous eater. Hulton Archive/Getty Images hide caption

itoggle caption Hulton Archive/Getty Images

The cover of the Salvation Army's War Cry magazine from 1918 commemorates the "Doughnut Girl." Wikimedia Commons hide caption

itoggle caption Wikimedia Commons

Sixty years on, this retro dish is still a favorite with Her Majesty. Monkey Business Images/iStockPhoto.com hide caption

itoggle caption Monkey Business Images/iStockPhoto.com

Historians think poi, a sticky, nutritious food made from pounded taro root, has been eaten in the Hawaiian islands since the time of the ancient Polynesians. iStockphoto.com hide caption

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The Nordic Food Lab experiments with garum, a form of fish sauce familiar to the ancient Romans. courtesy Nordic Food Lab hide caption

itoggle caption courtesy Nordic Food Lab

Joe Hoagland, left, pushes a canoe through a wild rice bed as 14-year-old Chris Salazar learns how to harvest the rice. Jim Mone/AP hide caption

itoggle caption Jim Mone/AP

Dabba wallahs carry lunchboxes to offices in Indian cities. But the old tradition is changing with modern times. Aijaz Rahi/AP hide caption

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Republican presidential candidate Mitt Romney eats ice cream from Millie's on the run before a fundraising event earlier this month in Nantucket, Mass. Evan Vucci/AP hide caption

itoggle caption Evan Vucci/AP