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Through August 11, 2013 - New York. Food celebrates cultures and cooking, historic meals and markets, and moments in our lives that we mark with food -- as well as the ingredients that we have discovered and shaped over the course of thousands of years. As this exhibition takes visitors on a journey of growing, transporting, cooking, tasting, and celebrating, it also examines contemporary issues of environmental and human health, food security, feeding the world's growing population, and how we will eat in the future. Gallery 3, third floor.

Place slivered almonds on a baking tray and toast them for about 8 to 10 minutes, or until golden brown. Set aside. Heat a large saut√ pan with olive oil on a medium to high heat and fry the cod (by batch if necessary) for about a minute and a half on each side. Transfer to the baking tray and continue to cook in the oven for 6 minutes. Place the pureed artichoke hearts in the center of the plate, followed by the cod on top.

Exhibitor: T. Hansen, Sejlstrup Stud, Hadsund, DK.]