I. INFLUENCES ON FOOD AROUND THE WORLD.
II. EUROPE—ROOTS OF OUR AMERICAN CUISINE.
III. ENRICHED BY THE MEDITERRANEAN SPHERE.
IV. HERITAGE FROM SUB-SAHARAN AFRICA.
V. FOOD TREASURES FROM THE ORIENT AND THE PACIFIC.
VI. LATIN AMERICAN FLAVORS.
VII. AMERICA'S FOOD SCENE TODAY.
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