We all love spaghetti, well at least I and many people i know do. When I initially started eating spaghetti I didn't quite like it. However multiple occasions came where I felt compelled to order spaghetti for myself and after trying it at a couple of different places I realized that the right flavor all depends on how the chef prepares the sauce. So i thought this source was helpful in explaining the secret.

http://www.seattletimes.com/pacific-nw-magazine/the-secret-to-great-spaghetti-its-all-in-the-sauce/

After reading chapter 3 of Sociology of the menu, I got interested in examining how functionalism, structuralism and developmentalism fit into diets of different cultures. Africa seemed to have interesting dynamics as there are a lot of different condiments and meats that are acceptable in one region and not so acceptable in the other. There are a lot of social dynamics that play an integral role in categorizing food as edible or inedible. I hope you guys find this interesting.

Source - http://www.diet.com/g/african-diet