The Last Bite and the Other Part of the Fish
Photo by David Farley
Few people are lured to the Czech Republic for its cuisine, but I’m one of them. Actually, hearty Czech food is a taste acquired over time (accompanied by lots of pints of hoppy pilsner). Until recently the pub grub—rich goulash and pork made just about every way you can imagine—functioned more as stomach filler than actual taste bud pleasers. But things are slowly changing.
Orignal From: The Last Bite and the Other Part of the Fish
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