LONDON — Kensuke Shichida, the head of a centuries-old sake brewery in southern Japan, had spent a dizzying week in London restaurants tasting a variety of exotic and confounding dishes: pub food, gourmet burgers, French food, Angus beef, ceviche. The experience left him slightly bewildered and slightly ill, he said, suffering from a food hangover.Read whole article via www.nytimes.com
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