6 Minute English Eating 50-year-old stew
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Jan 9, 2025 Could you stomach a stew that's been bubbling for half a century? Dive into the world of 'forever food' and learn about the intriguing tradition of perpetual stew from places like Bangkok and China. Discover the historical significance of these ancient culinary practices and the challenges they posed. Uncover the dark side of the wellness industry, where serious allegations of exploitation loom. Plus, explore key culinary terms to enhance your cooking vocabulary. It’s a blend of history, food safety, and social awareness!
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50-Year-Old Stew
- David Shirley tasted a 50-year-old perpetual stew in Bangkok.
- The stew simmers continuously, with new ingredients added as needed.
Perpetual Stew
- Perpetual stews are cooked continuously, never fully emptied.
- New ingredients and water are added, simmering just below boiling.
Watanapanik's Soup
- The Bangkok restaurant Watanapanik is famous for its 50-year-old soup.
- The main ingredient in the soup is beef.