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One thing
that seems to cross international lines with success is baking. I
never visit a country without sampling their baking. I visit bakeries,
and enjoy everything from French croissants and hearty German breads,
to Indian naan
breads and bagels in Brooklyn, Montreal, and Jerusalem.
 Here in
France, just after the new year, the windows of pastry shops are lined
with all sizes of Galettes
des Rois, beautiful rounds of caramelized puff pastry
filled with almond paste. Bakers also offer sweet, doughy Gugelhofs with
plumped raisins and toasted almonds, accented with freshly grated
citrus peel. (And even the United Nations probably couldn’t get
everyone to agree on the spelling of the name of this Alsatian cake,
which are also known as Kugelhofs, Kouglofs, Gugelhofs, Kugelhopfs, and
possibly a few others.)
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