One of the most interesting examples of this globalisation is ‘ethnic’
cuisine. In an Italian restaurant we expect to find spaghetti in tomato
sauce; in Polish and Irish restaurants lots of potatoes; in an Argentinian
restaurant we can choose between dozens of kinds of beefsteaks; in an
Indian restaurant hot chillies are incorporated into just about everything;
and the highlight at any Swiss café is thick hot chocolate under an alp of
whipped cream. But none of these foods is native to those nations.
Tomatoes, chilli peppers and cocoa are all Mexican in origin; they
reached Europe and Asia only after the Spaniards conquered Mexico.
A clever general, therefore, avoids an army when its spirit is keen , but attacks it when it is sluggish and inclined to return this is the art of studying moods.