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1) Herbert Hoover was not the first to promise a 'chicken in every pot.'
Who said it first?

2) In the 16th century, boiled hedgehog was a common dish in what city?
a) London
b) Paris
c) New York
d) Berlin
e) Oslo

3) Despite a physical similarity and a frequent confusion with their names, yams and sweet potatoes are not even distantly related. They are in two different botanical families.
What are yams actually related to?
a) alfalfa
b) lilies
c) grasses
d) carrots
e) radishes

4) Legend has it that tofu was developed by prince Liu An (179-122 B.C.) while searching for something.
What was he searching for?

5) What type of oil did the ancient Egyptians use before olive oil was known?
a) radish seed oil
b) sunflower seed oil
c) avocado oil
d) whale oil
e) palm oil

6) What flavoring is made with butter, brown sugar and sometimes also with corn syrup and water?

7) This plant is native to Central Asia, and is used to make flour, and beer, but most of it is used for livestock and poultry feed. It is most popular in Russia, but nowhere is it a major crop. Honey from this plant's blossoms is dark and highly flavored. It is not a cereal grain, but is actually an herb related to rhubarb.
Name this plant.

8) This food is a modest source of thiamin, riboflavin, niacin and iron, with a long shelf life. It is also contains modified food starch, whey, mono- and diglycerides, lecithin, calcium casein ate, sodium stearyl lactylate, cellulose gum and polysorbate 60. It has a guaranteed shelf life of 14 days, but some estimates it can be kept for up to 12 years.
Can you name this food?

9) These were created in 1886 in his candy store by Leo Hirschfield. Initially he would make them for his daughter, but he soon began to make them for sale to other children in the neighborhood. He named the candy for his daughter. 20 to 30 million of these are made each day, still under the same name and with the same formula as the original. The company that makes them also makes 50% of the lollipops in the U.S.
Name this candy.

10) This is an ancient dish mentioned in Greek and Roman literature, but the modern version from Spain contains 2 ingredients from the New World which did not arrive in Spain until the 16th century. It's classified as a salad in Andalusian cookbooks, but Americans call it a soup.
What is this confusing dish, AND what are the 2 New World ingredients?



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