Food History & Culture : The Salt Here's where culture and history intersect. Here's where you'll find food's back story and the role it is playing in shaping our present and future.

Louisiana crawfish caught in waters in and around Berlin are on display at Fisch Frank fish restaurant in Berlin. They are an invasive species and authorities recently licensed a local fisherman to catch them and sell them to local restaurants. Carsten Koall/Getty Images hide caption

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Carsten Koall/Getty Images

For Berlin, Invasive Crustaceans Are A Tough Catch And A Tough Sell

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Starbucks is opening its first deaf-friendly store in the U.S., where employees will be versed in American Sign Language and stores will be designed to better serve deaf people. Courtesy of Starbucks hide caption

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Courtesy of Starbucks

Pesto and pulled jackfruit tacos. In Southern California, working-class Mexican-American chefs are giving traditionally meaty dishes a vegan spin. Evi Oravecz/Green Evi/Picture Press/Getty Images hide caption

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Evi Oravecz/Green Evi/Picture Press/Getty Images

Brian Kleinsasser, left, who works in the hog barn at Cool Spring Colony, helps Jake Waldner set up the Hutterite table during a Long Table dinner event at The Resort at Paws Up. Stuart Thurlkill / via Paws Up hide caption

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Stuart Thurlkill / via Paws Up

Tourists eat fried insects, including locusts, bamboo worms, dragonfly larvae, silkworm chrysalises and more during a competition in Lijiang, China. For Westerners, eating insects means getting over the ick factor. VCG/Getty Images hide caption

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VCG/Getty Images

Cristina Reyes Clark is part of an emerging movement in El Salvador that is composed of young chefs integrating traditional foods into contemporary cuisine. Massimo Ceresol hide caption

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Massimo Ceresol

The Princess Theatre in Lexington, Tenn., has been a staple in the community for a century. For many residents, it holds a special place in their memories. Megan Harris hide caption

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Megan Harris

A 50-Year-Old Popcorn Machine Feeds Nostalgia At The Movies

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A growing number of Muslim food bloggers and dietitians are trying to address the shifting needs of busy Muslims who want to eat healthy, nutritious meals when breaking fast. Jasmin Merdan/Getty Images hide caption

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Jasmin Merdan/Getty Images
Fabio Consoli for NPR

Want Your Child To Eat (Almost) Everything? There Is A Way

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Miguel Clarinha has been managing the shop for nine years alongside his cousin, Penelope. He believes the secret to its success is keeping the bakery a family-owned business. Rebecca Rosman/NPR hide caption

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Rebecca Rosman/NPR

Only 6 People In The World Know The Recipe For Portugal's Famous Tarts

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Spiegelman's Charcoal Ice Cream with Pomegranate Swirl and Chocolate Sourdough Breadcrumbs is an edible ode Persephone —whose decision to eat pomegranate seeds sealed her fate as queen of the underworld, according to Greek mythology. Hannah Spiegelman hide caption

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Hannah Spiegelman

Workers sort NECCO Wafers at the New England Confectionery Co. in Revere, Mass. The Ohio-based Spangler Candy Company made the winning bid for NECCO, which filed for bankruptcy in early April. Scott Eisen/Bloomberg via Getty Images hide caption

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Scott Eisen/Bloomberg via Getty Images

Hate crimes are on the rise in Poland. In response, a new YouTube video aspires to foster tolerance by having people from marginalized groups bake and sell bread to customers at a Warsaw bakery. Above, some of the loaves baked and handed out as part of the campaign. Each loaf is wrapped in a black ribbon with a photo and information about the person who baked it. Anna Bińczyk hide caption

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Anna Bińczyk

The bagels for sale at Skokie's New York Bagel & Bialy, which opened in the Illinois town in 1962, are as good as any you'd find in the Big Apple. In the post-World War II era, the town became a hub for Jewish Holocaust survivors, and synagogues sprouted alongside Jewish delis. Amanda Leigh Lichtenstein hide caption

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Amanda Leigh Lichtenstein

If you're Southern, the macaroni and cheese with collard greens may taste better to you than to someone from another culture. Glasshouse Images/Getty Images hide caption

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Glasshouse Images/Getty Images

Illustrations of how the A.G.S. system portioned and cooked food, featured in the May 1969 issue of Cornell Hospital & Restaurant Administration Quarterly magazine. Col. Ambrose McGuckian, the author's step-grandfather, wrote in the magazine about the "water bath cooking" technique he'd developed — which sounds an awful lot like what we now know as sous vide. hide caption

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