Breads of many shapes sit in a row on the front counter at three-week-old Kouzeh Bakery, on display behind glass. My eye goes first to a thin disc propped up on a wooden stand. From several feet away, its sandy color and moonscape surface bring to mind a 13th century copper astrolabe that I fixated on at the also-just-opened David Geffen Galleries at LACMA less than a mile away.
A landmark study reveals that American cuisine typically features a greater range of ingredients compared with British. Scientists studied a data set of recipes covering 23 cuisines around the world - ranging from British and American to Thai and Eastern European. While Britain opts for carb-heavy comfort foods like meat and dairy, the US adds more in the way of herbs and spices. However, neither British nor American cuisine use spices and herbs at the same level as Indian cuisine.