Show 0 AN A feast in ethiopia prepared by the national Bo cloty D 0 HE epicure who to Is witling willing to enow blaze startlingly new trails now and then can have a wonderful time on a gastronomic trip around the world dining in the homes of england and western europe the american attend ing a feast would find the chief dish it a reminder of home turkey duckor duck or goose mattes makes the most popular roast in england while plum pudding this time with a generously flavored brandy sauce educe visually usually tops top off the meat meal during cool seasons reasons in prance france and spain our american explorer of the worlds tables would again encounter the turkey but there he would find the capon and the pheasant sharing its popularity methods of preparation and side dishes however would tell him unmistakably that he fie was getting aarper afield trumes fles chestnuts and olives tire are important ingredients of the dressing of fowls in these latin countries oun tries in trance snails might be e numbered among the viands blands that supplement the piece do de resistance and in spain the meal starting say any with almond soup would bo be sure to include among the second secondary nry dishes a 8 sops rice cooked in olive oil with tomatoes and other etheri vegetables and perhaps bits of meat in northern africa whatever the date of the feast it would be sure tobaie to have as its central dish couscous this consists of wheat prepared like fine grains of rice steamed with lamb or mutton and vegetables tf if the latter are obtainable it Is served in a large almost hemispherical hemis pho cicali basket dish so closely woven that it holds water veter about this container contain erthe the diners sit aft taking their food with their angers olives dates and ago help to complete the meal 1 and on occasion there may be a dish of locusts grasshoppers prepared with wheat the legs wings and heads are removed m loved before the creatures are coo cooked keil among the zulus of southern africa whole oxen or bullocks are roasted at feast time and in central africa the feast of feasts is roasted elephants loot foot in persia as throughout all the near and central east mutton holds first place there tho the accepted epicurean trick la is to cook tho the went meat in pomegranate juico juice rice nice Is cooked 10 n gr grease erise end and the two combined form the famous with the Is served tuo tile thin cr crisp bread og 0 persia raw meat in tibet it if ones one culinary investigations extend to backward tibet he be finds a 8 comb combination inaUen of a barbarism which shows itself in the eating of raw meat tho the higher and gamier the better and an ingenuity that has evolved concentrated emergency rations A tibetan feast might consist of yak ment meat strong tea mixed with rancid tatter butter and parc parched lidd barley meal moistened with the greasy tea evaporated and dried milk soaked in tea would constitute the tibetan dessert course in india inda no important repast would be complete without quantities lof rice and curry it Is in java however that rice la is raised to its highest status as a food if he be who abes exploring among the foods of the world Is a connoisseur ile he muy may well pause in java devoting dayland days day sand and weeks to exploring the tha variations the nuances one might almost say eay of that dutch javan food masterpiece the riest tafel rice table rice li Is boiled to laky flaky whiteness and spread evenly on platters each of which la Is to serve as an individual dish but ifft this rice good ns as it is in itself and later latee because of its borrowed savors is as yet only the foun 1 of the dish the table its as the dutch hotye it on it are placed lit tle tie henao of choice tidbits tid bits limited in variety orf by the genius and lang imagination trin tion of the chef and hla his masters bocket book feasting Feast lne Is something of nn an matt tulinn among well to do lC koreans once or twice a year the wealthy rice landlords go to seoul tile the capital and invite small armlee of friends and ile ac to dine with them that their pres pre alie may bo be heightened in the yea eyes of their world half a dozen 0 w r more mor may be served at such a bentt beef mutton vent venison son fowls aid and ana ors wee of course holds an important place on the menu seaweed cooked in oil and served with slices of red pepper and kink shee a kind of sauerkraut are favorite side aide dishes the guests guesta ent eat their portions from little individual tables how they eat cat in gaii japan in japan too guests at feasts ent eat from low small email separate tables their dishes being served usually in the kitchen an exceptional denst Is likely to be marked by the appearance of ta tho a piece do resistance usually fish whole before tho the guests A favorite food for this sort of treatment Is a 1 bis big baked red snapper it la Is placed on a table of 0 its own in the center of a circle of the guest table and portions are served from it by a ant the little tables nt at a japanese feast are packed with a varlet voir leil array of individual dishes the guest probably will find clear chicken soup the inevitable cove cohered reddish dish of rice alce ot a slabs blob of raw fish roast bird shrimp frit rf tors fruit and various pickled greens H ue he may find and too the most characteristic lot of nit all japanese edl edibles bles pickled chrysanthemum petals por for de dessert ha will have rice cakes and sweetened j bean paste a stiff jellylike jelly like substance not unlike turkish paste g at imp japanese a i nese indis inns die ae traveler t k to Is g told that bombay duck con can be had bid 3 nt t a reasonable price the hungry customer u tomer visions a fat owl fowl but the watter waiter brings brines in pieces of smoked brooked flab fish about two iwo inches long and as aa thick as a dime the menu also includes pickled seaweed seaweed jelly and chutney which resembles pickled citron r on but Is almost as hot tie as mexican chile more afore raw than cooked alolf la Is eaten ate n by japanese raw itaw baby octo anses are particularly popular japanese limburger Is not a cheese but a Japan japanese esq pickled dallmon dall con or long f white radish traveling still farther eastward on 0 his circumnavigation of the food w world orld oui our eap exp explorer would atall havel have to ansi pass through the pacific Is islands linds before completing his journey journe sy tn tilt r bit may bo be taken ns no typical of this region there preparation foci for a feast means killing the fatted batted pig tile the animal la Is usually roosted roasted whole with yama and native plantains plant ains coc coconut sauce ani coconut alik complete the feast which Is 15 served ved on a hagor ll 11 1 banana leaf spread on tile the floor tho guests aquai about this green boaro A i eating with their fingers mexico relies nelles on corn f when mexico la Is reached the trav eler finds that corn cora or maize lo Is hie 1 r staff taff of life dot but to tile the american i used to his substantial und and sizable loaf it la Is likely to appear n somewhat trail frail prop most afoot of tho mexican carr corn Is not milled into meal or flour it la in laboriously crushed with small stone rollers by liand hand in millions of kitchens and tile the crus crushed bed grain to la then moistened ned into a stiff paste and cooked on a griddle into 1 what the average visitor from froia north of 0 the rio hlo grande would term a 11 tough flabby pari pancake calie these are r tortillas hortillas tor tillas the most generally used ar of food in mexico they ey are cooked in the he home in testa n ra ats over brawders brawlers braw brn lers in tile the market place or orr taken cold by laborers in their lunch packets nor are they unknown on tile tables mablea of tile the prosperous aher f ever food appears in mexico the tortilla stands well to the fore not only does the tort tortilla fila look unappetizing to the outsider it Is sure sum tn prove unappetizing if lie follows his first impulse and treats it 16 like a Vari pancake cake for it la is tough and rather t tasteless hut but treated us os bread the 9 tortilla will ronke mikea a much better ima pie tile the proper trick Is to roll it tightly so that it will be manage ahle and retain its heat it then be cornea a brend stick whose spiraled end will welt melt a bit of if butter and fur nish a really delectable bite corn corl tributes to another important mexican dish the tamale the raw corn paste Is flattened out but as though tortillas hortillas tor tillas wern to be made on the posto paste Is spread n thin layer of minced meat and repper pepper pods the two layers are then folded up so that the meat and pepper forms on an inner core with a sort of capsule of oc corn paste about it each piece la Is then tbell wrapped in n corn chuck made pliable 14 liy by soaking ia water numbers cumbe rs of these are placed in a tin vess vessel el n an nd cooked by bi elenak then served piping hot both with fire and pepper i V |