Syrups Beyond Maple

Maple syrup dominates when it comes to pancake toppings, but the sap of other trees like birch and walnut can ...
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Welcome to McDonald’s. Would You Like a Podcast With Those Fries?

The hit podcast “Serial” was the audio investigation that launched a thousand true-crime dramas, inspiring podcasters across the country to ...
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It’s Not Always Excellent to Be Jamie Oliver

LONDON — Just before lunch on a recent Monday, Jamie Oliver wrapped an apron around his dad bod and started ...
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Elk? Hare? Camel? All That and More in Sandwiches, at Foxface

Lately I have fallen under the spell of an East Village restaurant called Foxface. The cooking there is hard to ...
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Restaurant Associates Hires Some Big Names: Colicchio, Andrés, Ansel

What does it take for a restaurant company to move from behind-the-scenes to center stage? A few big-name chefs. With ...
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The Jones, Paying Homage to Great Jones Cafe, Opens in NoHo

Headliner The Jones At his latest restaurant, Gabriel Stulman has given something of a nod to the Great Jones Cafe, ...
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Gluten-Free Specialties at Le Gourmand

This small side-street space has housed bakeries before, most notably Madge Rosenberg’s Soutine Bakery. Now Mounir Jabrane, who is from ...
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Restaurant History, All the Way Back to the Bronze Age

Unlike many books that delve into the history of restaurants and begin with France (or wayside taverns elsewhere), the academics ...
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Vegan Jerky With a Kick

In the plant-based “meat” category, tropical jackfruit is often an ingredient of choice, thanks to its somewhat stringy, chewy texture ...
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These Meals Are Legendary

Hello, newsletter readers! Melissa Clark and I are channeling Sam Sifton in his absence. When Sam goes away he goes ...
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OOO DELICIOUS

Good morning. This is my last newsletter for a while. I’m heading off the grid with my family to read ...
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French Waiter Shot Dead Over Slow Sandwich Service, Witnesses Say

PARIS — The police in France are hunting for a customer accused of fatally shooting a waiter at a restaurant ...
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Bacon and Cheddar Together

This weekend, make Melissa Clark’s corn, bacon and Cheddar pie with pickled jalapeños (above), Alison Roman’s blueberry cornmeal shortbread tart ...
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The Best and Easiest Vacation Meal

Out east on Long Island, where I’m spending a little down time, there’s no shortage of fishmongers. You can find ...
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The Fruit Yotam Ottolenghi Longs to Cook With

LONDON — “Although I could not quite say that figs are my favorite fruit,” wrote the food writer Jane Grigson, “they ...
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Vacation Must-Cooks

I got an email from a reader named Julia that read, “Dear Emily, I am going away on vacation next ...
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Momofuku’s Secret Sauce: A 30-Year-Old C.E.O.

Bar Wayo, the latest restaurant from David Chang’s Momofuku Group, sits at the edge of Pier 17 at South Street ...
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Tangy, Bright and So Very Light

Soft, silky rice noodles are a textural delight, with a lively springiness that has them practically bouncing in your mouth, ...
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Weekend Plan: Scorpion Bowls!

Good morning. It’s been a long time since I had a scorpion bowl, but when I did I had more ...
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Small Miracles, Wrapped in Pancakes, at Let’s Makan

Sometimes a single dish justifies a restaurant’s existence. At Let’s Makan in Chinatown, it’s a snack: apam balik, a pancake ...
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How a Teeny-Weeny Chef Became a Great Big Star

LOS ANGELES — The chef stands only six inches tall, like an enchanted ball of moss sprung to life. Made ...
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From Wild Blueberries and Maine Terroir, Fine Sparkling Wine

APPLETON, Me. — Unless you have trained eyes, you could drive the narrow roads winding through the heart of coastal ...
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Pumpkin Spice Is Coming Early to Dunkin’ and Starbucks

As a heat wave bears down on parts of the country, what could be better than wrapping your sweaty palms ...
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How the Family Behind Heath Ceramics Fishes — and Cooks — Summer Salmon

In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make ...
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The Rise of the Virtual Restaurant

SAN FRANCISCO — At 9:30 on most weeknights, Ricky Lopez, the head chef and owner of Top Round Roast Beef ...
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Buy All the Fruit

Good morning. When Alison Roman goes to the market this time of year, she buys fruit. All of the fruit ...
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Burner Apps and No Selfies When Reviewing Restaurants

How do New York Times journalists use technology in their jobs and in their personal lives? Tejal Rao, the California ...
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National Endowment for the Humanities Announces New Grants

Image President James Madison’s Montpelier estate in Virginia. The National Endowment for the Humanities awarded a grant for field research ...
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It’s Hot. It’s August. It’s … Pumpkin Spice Time?

As a heat wave bears down on parts of the country, what could be better than wrapping your sweaty palms ...
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Home Cooking for Profit? Sure, Just Not in New Jersey

FRANKLIN, N.J. — With just a little white chocolate and some sprinkles, Heather Russinko can make a wedding gown in ...
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The Drink That’s a Party All on Its Own

The reasons we drink may vary, whether it’s to connect, to forget, to end a workday or to open an ...
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New York City’s Latest Restaurants and Chef Moves

Opening Sugar Monk With a seductive speakeasy vibe and a name nodding to Thelonious Monk, this plush lounge is a ...
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Back to Pastis for a Second Helping of Nostalgia

In the fall of 1980, Patrick Clark, the first chef at Keith McNally’s first restaurant, the Odeon, helped introduce nouvelle ...
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Can Pastis Do It Again?

Pastis, which served appetite-demolishing French food in the meatpacking district from 1999 until 2014, has been rebuilt near its former ...
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These Turkish Eggs Shine in Summer

I used to be a shakshuka fanatic — that is, before I visited Istanbul a few months ago. There, menemen, ...
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What to Do With All That Summer Fruit

The word “ambivalent” doesn’t really exist in my vocabulary, but there is no other word to describe my feelings for ...
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Quality Canned Seafood, All in One Place

In Spain and Portugal, sardines, mackerel, cod, tuna, mussels and other seafood packed in cans aren’t emergency pantry items. They ...
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A Tool for Pomegranate Fans

The pomegranate’s tart-sweet, jewel-like ruby seeds (arils) are a mighty challenge to extract. A new gadget from Tescoma, a company ...
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Rosé Is Everywhere, Including in Mustard

The inevitability of rosé in summer goes beyond bottles of wine. This summer Maille (pronounced my), a French mustard company, ...
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Reward Yourself With Austrian Poppy Seed Cake

Heidi Riegler, the founder and a baker of Vienna Cookie Company in Baldwin, N.Y., has just added a new Austrian ...
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All About Corn at the New School

It’s getting to be harvest time, and Topic48, a food consulting company that works on educational projects, is holding a ...
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Cook Pok Pok’s Noodles at Home

In steamy weather, I loved eating the vibrant Thai food at Pok Pok NY during its time in Brooklyn. The ...
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It’s a Pasta BLT!

Good morning. New York’s starting to empty out, all the therapists decamping for the Cape and islands, the novelists down ...
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California Cuisine, Long Before Chez Panisse

BERKELEY, Calif. — Vincent Medina was in the fourth grade when he toured a Spanish mission with his class and ...
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A Superb Mixed Grill

Good morning. We’re hurtling through the season now, “the best of the summer gone and the new fall not yet ...
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Bees Swarm Berlin, Where Beekeeping Is Booming

BERLIN — They go to the rescue when others would flee. They are the Schwarmfänger, Berlin’s 30 or so swarm-catchers, ...
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10 New, Impossible to Resist Summer Recipes

We have enough brand-new recipes to keep you busy, and well fed, all week. Make cherry tomato and white bean ...
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Is This the Pie of the Summer?

Bacon and corn may not be as revered a summer pairing as fresh mozzarella and tomatoes or prosciutto and melon, ...
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For Celebrity Chefs, Politics Proves Precarious

On Friday afternoon, as Stephen Ross, the billionaire real estate developer and the principal owner of the Miami Dolphins, prepared ...
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Hot Cheese Summer

Do you ever feel the itch to rebel against summer cooking doctrine — the mandate to eat simply grilled fish ...
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A Mixed Grill to Remember

We all have recollections of exceptional dining experiences that set a benchmark for flavor. It’s funny how a memorable meal ...
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Climate Change Threatens the World’s Food Supply, United Nations Warns

Want climate news in your inbox? Sign up here for Climate Fwd:, our email newsletter. The world’s land and water ...
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This Is Your New Biscuit Recipe

Good morning. Tejal Rao introduced a radical new biscuit technique in The New York Times Magazine this week, and delivered ...
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The Rice Paddy at Ground Zero

Hundreds of people walked through the space between the Oculus and 3 World Trade Center, some pausing to glance up ...
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How Many Hogs Can Be Slaughtered Per Hour? Pork Industry Wants More

The federal government is poised this month to adopt a rule that would essentially turn the largest pork processing lines ...
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Cumin Rules the Menu at Jiang Diner in the East Village

The large, white caps-lock words on the door at Jiang Diner serve as an easy shorthand for the menu that ...
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A Place for Lamb and Spice

At Jiang Diner in the East Village, lamb abounds, but chicken still gets a few opportunities to stand out. In ...
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The Parisian Chef Reimagining Classic French Cuisine

As spring turned to summer in 2018, one of the most coveted reservations in Manhattan offered a taste of a ...
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The Chef on a Mission to Bring Soulful, Healthy Food to All of Brooklyn

On a Tuesday morning in June, the chef Francesca Chaney decided to scrap the vegan artichoke and heart of palm ...
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Cook for Comfort

Good morning. Malaise grips me, even under bluebird skies and in low humidity, with mourning doves cooing in the eaves ...
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Ricotta Will Change Everything You Know About Biscuits

I know what you might be thinking, that you don’t really need another biscuit technique, not now. Not when you’ve ...
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The Vegetarians Who Turned Into Butchers

At Western Daughters Butcher Shoppe in Denver, Kate Kavanaugh trimmed the sinew from a deep-red hunk of beef the size ...
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Singaporean Street Food in a Beautiful Gramercy Space

Headliner Laut Singapura Hawker fare, or street food, is what you’ll find at the new Singaporean restaurant from Salil Mehta ...
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At Rezdôra, a Fresh Voice in Italian Cooking for New York

Some restaurants push their tasting menus. Rezdôra doesn’t. A few steps down from the sidewalk, on the same block of ...
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An Outpost of Emilia-Romagna on 20th Street

“Wheat makes Emilia-Romagna the greatest pasta country in Italy. Pigs make it the greatest ham and sausage country,” Waverley Root wrote ...
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New Nitrogen Ice Cream Shop Opens

Molecular gastronomy’s contribution to summertime treats is instant ice cream, emerging, like magic, in a puff of smoke. Nitrogen gas, ...
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Cake Maven Spills Her Secrets

Sylvia Weinstock, the Fabergé of wedding cakes, is 89 and still at it, fashioning stupendous special-occasion confections. She will be ...
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You Say Tomato, Garden Says Fun

The Edible Academy at the New York Botanical Garden will offer a celebration of tomatoes on Saturday and Sunday. Tastings, ...
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A Dish Towel for Your Instagrammer

With this new line of aprons and dish towels, you could coordinate your kitchen linens with your menu. Drape a ...
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In Search of the Real Bouillabaisse, Marseille’s Gift to the Fish Lover

MARSEILLE, France — In this ancient port city on the Mediterranean, there is no escaping the dark, hot, earthy fish ...
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The Best Dessert of the Summer (So Far)

Good morning. I’d like to be writing today from the bridge of a tuna boat, crouched over the keyboard in ...
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My Favorite Summer Squash Recipe

Good morning. One of my favorite recipes in our collection comes from Julia Reed, the elegant New Orleans writer and ...
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You Need This Spicy, Cheesy Chicken A.S.A.P.

Maangchi’s recipe for cheese buldak (above) is a must-cook, as are Melissa Clark’s blackberry jam crostata and all the recipes ...
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Let This Recipe Change How You Cook

Risotto is one solution to summer cooking, especially if you’re on holiday. You’re making do with a wonky stove top ...
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Dean & DeLuca Sinks Further Into Debt

Dean & DeLuca, the debt-ridden global chain of luxury food shops, has defaulted on federally mandated payments to former employees ...
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‘Man, Oh Manischewitz’: Kosher Food Merger Opens New Chapter for Famous Name

For generations, the name Manischewitz was practically synonymous with kosher foods and wine. No Passover Seder seemed authentic without its ...
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The Black Linen Jumpsuit of Recipes

How did it get to be August? I’ve barely been to the beach, or had shaved ice! I haven’t even ...
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Coleslaw Kissed by Fire

A well-seasoned coleslaw is an essential element to barbecue, though the slaw that shows up on your table depends on ...
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Sesame Allergy More Common Than Once Thought, Study Finds

At least one million children and adults in the United States are allergic to sesame, an ingredient used in everything ...
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Nigerian Street Food and the Full Power of Spice at Brooklyn Suya

There are three levels of heat in the spice rubs at Brooklyn Suya, starting with mild, which is in fact ...
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How the Fate of a Rapper’s Mural Lit a Fuse in Crown Heights

The owner of a new kosher steakhouse in Crown Heights wanted the mural painted over, according to the rumor. Sean ...
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Jerk Chicken FTW

Good morning. Gabrielle Hamilton has an elegant jewel box of a column in The New York Times Magazine this week, ...
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Got Impossible Milk? The Quest for Lab-Made Dairy

In recent years, the alternatives to conventional cows’ milk have proliferated. The local grocery store is likely to offer any ...
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The Frankies Partners Will Open a Slice Shop

Frank Castronovo and Frank Falcinelli, who own two well-established Italian restaurants in Brooklyn and Manhattan, have been planning to open ...
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From the Land of Many Grapes, Unusual Italian Reds

The glory of wine today is its unparalleled diversity. Never before in history would you be confronted in a wine ...
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Manzanilla Sherry: Singular, Saline and So Polarizing

Sherry is among the most singular wines available today. Consider manzanilla, a type of fino sherry, which we have been ...
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April Bloomfield Returns to New York as She Closes Tosca Cafe

The chef April Bloomfield is no longer involved in Tosca Cafe, the 100-year-old San Francisco landmark restaurant that she revived ...
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Overlooked No More: Georgia Gilmore, Who Fed and Funded the Montgomery Bus Boycott

Overlooked is a series of obituaries about remarkable people whose deaths, beginning in 1851, went unreported in The Times. By ...
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Celebrate Filipino Food

Good morning. Our Ligaya Mishan has a beautiful article in The Times today about the Filipina food writer Doreen Gamboa ...
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Jerk Chicken So Good I’ve Been Making It Every Summer for 25 Years

The one and only summer I went to sleepaway camp, I bunked with these ferocious girls from Morris County, in ...
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Hunting for the Real Pasta all’Amatriciana

Friends in Rome had warned me: no one should eat pasta all’amatriciana nonstop for a week. The sauce — a ...
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The Cocktail Passed on by a Summer Fling

Summer brings with it a certain set of rites and rituals — and everyone’s are personal and unique. For our ...
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She Was Filipino Food’s Greatest Champion. Now Her Work Is Finding New Fans.

When their safe houses in Manila were no longer safe, the rebels took shelter at the airy bungalow of Doreen ...
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Electric Lemon Opens in the Equinox Hotel

Headliner Electric Lemon A number of the restaurants at Hudson Yards have views of the river, but none offer the ...
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For the Freshest Fish, Head to the East River

Sooner or later, those of us who follow the career of Jean-Georges Vongerichten reach a point where our memories can’t ...
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Secret of a New York Farm Stand’s Success: An Eye for the Next Big Thing

NORWICH, N.Y. — At first glance, the Norwich Meadows Farm stand at the Union Square Greenmarket in Manhattan looks like ...
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The Latest Food Packaging Trends

Packaging can go through trends like fashion, driven by changes in customer preferences. It is also affected by changing government ...
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