A Letter From The Publisher, Aug. 9, 1954

Dear Time-Reader

Get a group of correspondents talking about the food they have sampled in their travels and you soon have a culinary atlas of the world.

For example, James Burke recalls the time he was introduced to yak-butter tea. It was at the Himalayan border pass of Jelep-la, nearly 15,000 feet above sea level, cold and sleeting. "A party of Tibetan muleteers was seated around an open fire. I was invited to join them and a wrinkled old hag was ordered to make tea. She poured a quart of dark, steaming tea into...

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