From Warsaw to Wuhan, people around the world love dumplings. They're tasty little packages that can be made of any grain and stuffed with whatever the locals crave. But where did they come from?
No one knows for sure, but Ken Albala, a food historian at the University of the Pacific in Stockton, Calif., thinks dumplings have been around for a very long time. "Almost without doubt, there are prehistoric dumplings," he says.
If you've been to a fancy restaurant, you've probably seen a sommelier — those wine experts who make sure you get the best possible match for your meal. But what if you don't want a chardonnay or pinot? What if you want a nice cold beer?
A new program is working to bring this same level of knowledge to the world of malt and hops by turning out batches of certified beer experts known as Cicerones.