Summarize this content in well-structured paragraphs in German language and keep HTML tags This article was adapted from National Geographic Traveller (UK).In her signature blue-and-white striped apron, Ilse Schreiber lifts a horseshoe-shaped ring of dense, garlicky pork sausage from a pot of steaming water. She’s behind the counter at her yellow-tiled hole-in-the-wall butcher’s shop in Frankfurt’s beloved indoor market, the Kleinmarkthalle. Approaching 80, with soft grey curls and a hard life etched in her face, she slices off a large chunk of fleischwurst (mixed meat sausage), slits the skin for peeling, and hands it to me on a paper plate with a squeeze of yellow mustard, a crusty bread roll and a huge pickled gherkin. There’s a sign above the window advising people to ‘queue to the left’, ensuring the long line of daily visitors doesn’t block the other stands as it snakes its way out of the hall. This is a legendary local lunch.Built at the end of the 1800s, then rebuilt after the Second World War, the Kleinmarkthalle is home to more than 60 food and flower stalls. Walking through its unremarkable entrance on Hasengasse feels like stepping back in time: the walls are dated, the floor worn but clean, and at first glance, the offerings very regionally German. There’s Confiserie Graff, the seventh-generation family bakery that’s lauded as one of Germany’s best, displaying dome-shaped mini Black Forest gateaux and Rödelheimer kranz, a cherry brandy-spiked variation of the much-loved Frankfurt crown cake. At Main Gourmet, regional gins, jams and vinegars are offered along with air-dried horse ham and a round of apfelwein (apple wine) cheese covered in dark purple petals. On Fridays and Saturdays, live trout, carp and char are sold in the market cellar, splashing about in the blue-and-white-tiled, built-in baths.But alongside the made-to-order schnitzel and signs for German bread ‘like it used to be’, there are culinary offerings from around the globe: fresh pasta and Sicilian cannoli, baklava and Turkish delight. Frankfurter schneegestöber (a cream cheese and Camembert dip) sits alongside plump balls of Italian buffalo burrata and hard cheeses from Switzerland and France. White paper bundles of locally grown herbs for making grüne soße, Frankfurt’s beloved cold green sauce, nestle between papaya and dragon fruit.Frankfurt, largely known outside Germany as a financial centre and transport hub with a shiny skyscraper skyline — and, sadly, not for its plentiful green spaces, medieval old town and excellent museums — is home to inhabitants from more than 180 countries. It’s a small city, but thanks to its multicultural population, over half of which come from migrant backgrounds, Frankfurt has a dynamic food scene that harmoniously incorporates both the traditional local food culture and cuisines from further afield. There are traditional apfelwein taverns and Michelin-starred restaurants (eight of them), craft breweries and cocktail bars, cafes serving up Korean fried chicken and Malaysian rendang, and even a boat moored on the river selling doner kebabs.There’s also the French-Japanese patisserie-cafe Iimori, owned by Azko Iimori, who moved to Frankfurt from Tokyo in the 1980s. Azko is an elegant, ambitious woman whose Victorian-style cafe is a hop and a skip from the Römerberg, the cobbled square at the heart of Frankfurt’s old town, through which the city’s Christmas market spills each year. She also owns the Paris salon-style Japanese restaurant above the bakery, and a gyoza bar on the other side of town.She opened this cafe 10 years ago in response to what she saw as “a decline in quality and craftsmanship in German baking”, and with her small team, almost entirely made up of family members, she creates handmade, freshly baked products every day. There’s an impressive selection of Japanese, German and French cakes and pastries in her carefully arranged glass counter, from taiyaki (fish-shaped cakes), matcha donuts and baumkuchen to macarons and tartes au citron.Traditional culinary processes are also important for Ricky Saward, the ambitious 29-year-old head chef of Seven Swans, one of Germany’s two Michelin-starred vegetarian restaurants. The restaurant’s permaculture farm about 12 miles north of Frankfurt provides the fresh produce he uses to compose his beautiful plates of ‘radical regional’ food, such as kohlrabi dim sum stuffed with fennel and cucumber, served with rue oil, Mexican mini cucumbers and cornflowers. Entirely dependent on the course of the seasons, traditional preservation methods are for him, essential.Born in north-west Germany, Ricky lived and worked in New Zealand and Australia before moving to Frankfurt seven years ago. “Frankfurt is different from anywhere else,” he says. “It’s a small commuter city, so it’s empty at the weekends. People take time to enjoy themselves, though, and there’s culinary experimentation. But not on the same level as Berlin; they’re not ready for that.”Standing on the pavement outside Seven Swans enjoying an excellent rum punch flavoured with Earl Grey, orange sherbet syrup and cremant, restaurant manager Denise Omurca, who’s lived in Frankfurt for 15 years, likens the city to a mini New York. “It’s young and dynamic, despite its reputation as a banker city, and there’s a lot happening in a relatively small area,” she says. The Bahnhofsviertel (train station quarter) is a good example of this: long notorious for drugs and crime, it’s currently the hippest place in the city to hang out, with what feels like a new bar or restaurant opening every weekend.Frankfurt’s traditional apfelwein taverns, meanwhile, are the other end of the spectrum to Ricky’s purist vegetarian cuisine. The regional cuisine here is rustic and almost vulgar in comparison: vast plates of straggly, grey-brown sauerkraut topped with inch-thick pork chops, blood sausages and beef tongue. These dishes are good for soaking up the local apfelwein: flat, tart and sour, brought theatrically from bar to table in Bembels, traditional blue-and-grey clay jugs.Apfelwein has been at the heart of Frankfurt culture since at least the 1600s, having originated as the alcoholic choice of the poor, cheaply and easily made at home, and only becoming more widely popular after the region’s vineyards were destroyed by parasites a couple of hundred years later. The taverns, clustered mainly across the river from the old town in the Sachsenhausen district, continue to play an important role in the lives of locals, who are quick to warn fellow diners about the fearsome hangover for which apfelwein is renowned.I buy myself a glass at Frankfurt’s annual 10-day apfelwein festival. It’s approaching midday, and as the late summer sun shines high above me, tables fill with a mix of casually dressed locals, curious tourists and bankers in expensive-looking suits. A huge, inflatable Bembel bobs above the growing crowd. There’s standard festival food on offer, from grilled sausages and kidney skewers to flammkuchen (tartes flambees), burgers and even fish and chips. I choose an apfelweinbratwurst, a sweet grilled pork and apple sausage, with a generous helping of vinegary white cabbage salad, and sit down with two other solo diners to eat.Taking a sip of my apfelwein, I contemplate my surroundings. It’s lunchtime, and there are smartly dressed business folk eating sausages in buns and tourists drinking apfelwein cocktails against a backdrop of skyscrapers and festival stands made from wooden wine barrels. This should all seem a bit odd, but for some reason, it makes sense. Frankfurt is a celebration of regional and international, modern and traditional, rustic and refined, all coexisting harmoniously. Its culinary offerings reflect just that.A taste of FrankfurtZum Gemalten HausThe rooms at one of Frankfurt’s oldest apfelwein taverns are part wood-panelled, part painted with murals, hence its name, ‘the Painted House’. There’s pork knuckle, meatloaf and liver sausages while lighter options include bread and cold cuts, or boiled eggs with potatoes and grüne soße. Mains from €8.50 (£7.50).Seven SwansTo reach your table in the narrow, seven-storey building that is the Michelin-starred Seven Swans, take a two-person lift to the top floor and come out through the tiny kitchen. Chef Ricky Saward focuses on flavours and textures in his inventive tasting menus. Take a window table for great views of the Main. From €89 (£80) for six courses.The KleinmarkthalleFor snacks on the go or a casual lunch, head to Frankfurt’s indoor market. Sit on the mezzanine with a plate of oysters or have a simple German lunch in the Marktstubb restaurant. At weekends, enjoy the lively atmosphere on the patio. Mains at the Marktstubb from €11 (£10).ConditCoutureThis modern cafe-patisserie is just off the Römerberg. Serving traditional German cakes and pastries, as well as pralines and petits fours, it’s both tiny and extremely popular: if you’re unable to get a seat, choose a slice of Frankfurter kranz to take away. A slice of cake costs around €3.50 (£3).Five Frankfurt food findsFrankfurter KranzA crown-shaped sponge cake layered with red jam and buttercream, smothered in more buttercream and nut brittle, and topped with cherries.Grüne SoßeA cold, green, dairy-based sauce made with seven specific locally grown herbs, most commonly served with boiled eggs and potatoes.Handkäse mit MusikPungent, soured cow’s cheese marinated in oil, vinegar, caraway and onion, and served with slices of bread.BethmännchenThese ball-shaped, bite-sized marzipan Christmas pastries are flavoured with rosewater and decorated with three almond halves.Frankfurter RippchenThick-cut, cured bone-in pork chops, served with sauerkraut, mashed potatoes, mustard and a glass of apfelwein.EssentialsLufthansa flies to Frankfurt from Birmingham, Edinburgh, Glasgow, Manchester, London City and Heathrow from £49.Ryanair flies from Newquay, Manchester, Stansted and Edinburgh from £6.99.Follow @asausagehastwoPublished in the November 2018 issue of National Geographic Traveller (UK) Follow us on social media Twitter | Facebook | Instagram | 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She’s behind the counter at her yellow-tiled hole-in-the-wall butcher’s shop in Frankfurt’s beloved indoor market, the Kleinmarkthalle. Approaching 80, with soft grey curls and a hard life etched in her face, she slices off a large chunk of fleischwurst (mixed meat sausage), slits the skin for peeling, and hands it to me on a paper plate with a squeeze of yellow mustard, a crusty bread roll and a huge pickled gherkin. There’s a sign above the window advising people to ‘queue to the left’, ensuring the long line of daily visitors doesn’t block the other stands as it snakes its way out of the hall. This is a legendary local lunch.”},”type”:”p”,”style”:{}},{“id”:”html1″,”cntnt”:{“mrkup”:”Built at the end of the 1800s, then rebuilt after the Second World War, the Kleinmarkthalle is home to more than 60 food and flower stalls. Walking through its unremarkable entrance on Hasengasse feels like stepping back in time: the walls are dated, the floor worn but clean, and at first glance, the offerings very regionally German. There’s Confiserie Graff, the seventh-generation family bakery that’s lauded as one of Germany’s best, displaying dome-shaped mini Black Forest gateaux and Rödelheimer kranz, a cherry brandy-spiked variation of the much-loved Frankfurt crown cake. At Main Gourmet, regional gins, jams and vinegars are offered along with air-dried horse ham and a round of apfelwein (apple wine) cheese covered in dark purple petals. On Fridays and Saturdays, live trout, carp and char are sold in the market cellar, splashing about in the blue-and-white-tiled, built-in baths.”},”type”:”p”,”style”:{}},{“id”:”html2″,”cntnt”:{“mrkup”:”But alongside the made-to-order schnitzel and signs for German bread ‘like it used to be’, there are culinary offerings from around the globe: fresh pasta and Sicilian cannoli, baklava and Turkish delight. Frankfurter schneegestöber (a cream cheese and Camembert dip) sits alongside plump balls of Italian buffalo burrata and hard cheeses from Switzerland and France. White paper bundles of locally grown herbs for making grüne soße, Frankfurt’s beloved cold green sauce, nestle between papaya and dragon fruit.”},”type”:”p”,”style”:{}},{“id”:”html3″,”cntnt”:{“mrkup”:”Frankfurt, largely known outside Germany as a financial centre and transport hub with a shiny skyscraper skyline — and, sadly, not for its plentiful green spaces, medieval old town and excellent museums — is home to inhabitants from more than 180 countries. It’s a small city, but thanks to its multicultural population, over half of which come from migrant backgrounds, Frankfurt has a dynamic food scene that harmoniously incorporates both the traditional local food culture and cuisines from further afield. There are traditional apfelwein taverns and Michelin-starred restaurants (eight of them), craft breweries and cocktail bars, cafes serving up Korean fried chicken and Malaysian rendang, and even a boat moored on the river selling doner kebabs.”},”type”:”p”,”style”:{}},{“id”:”html4″,”cntnt”:{“mrkup”:”There’s also the French-Japanese patisserie-cafe Iimori, owned by Azko Iimori, who moved to Frankfurt from Tokyo in the 1980s. Azko is an elegant, ambitious woman whose Victorian-style cafe is a hop and a skip from the Römerberg, the cobbled square at the heart of Frankfurt’s old town, through which the city’s Christmas market spills each year. She also owns the Paris salon-style Japanese restaurant above the bakery, and a gyoza bar on the other side of town.”},”type”:”p”,”style”:{}},{“id”:”html5″,”cntnt”:{“mrkup”:”She opened this cafe 10 years ago in response to what she saw as \”a decline in quality and craftsmanship in German baking\”, and with her small team, almost entirely made up of family members, she creates handmade, freshly baked products every day. There’s an impressive selection of Japanese, German and French cakes and pastries in her carefully arranged glass counter, from taiyaki (fish-shaped cakes), matcha donuts and baumkuchen to macarons and tartes au citron.”},”type”:”p”,”style”:{}},{“id”:”html6″,”cntnt”:{“mrkup”:”Traditional culinary processes are also important for Ricky Saward, the ambitious 29-year-old head chef of Seven Swans, one of Germany’s two Michelin-starred vegetarian restaurants. The restaurant’s permaculture farm about 12 miles north of Frankfurt provides the fresh produce he uses to compose his beautiful plates of ‘radical regional’ food, such as kohlrabi dim sum stuffed with fennel and cucumber, served with rue oil, Mexican mini cucumbers and cornflowers. Entirely dependent on the course of the seasons, traditional preservation methods are for him, essential.”},”type”:”p”,”style”:{}},{“id”:”html7″,”cntnt”:{“mrkup”:”Born in north-west Germany, Ricky lived and worked in New Zealand and Australia before moving to Frankfurt seven years ago. \”Frankfurt is different from anywhere else,\” he says. \”It’s a small commuter city, so it’s empty at the weekends. People take time to enjoy themselves, though, and there’s culinary experimentation. But not on the same level as Berlin; they’re not ready for that.\””},”type”:”p”,”style”:{}},{“id”:”html8″,”cntnt”:{“mrkup”:”Standing on the pavement outside Seven Swans enjoying an excellent rum punch flavoured with Earl Grey, orange sherbet syrup and cremant, restaurant manager Denise Omurca, who’s lived in Frankfurt for 15 years, likens the city to a mini New York. \”It’s young and dynamic, despite its reputation as a banker city, and there’s a lot happening in a relatively small area,\” she says. The Bahnhofsviertel (train station quarter) is a good example of this: long notorious for drugs and crime, it’s currently the hippest place in the city to hang out, with what feels like a new bar or restaurant opening every weekend.”},”type”:”p”,”style”:{}},{“id”:”html9″,”cntnt”:{“mrkup”:”Frankfurt’s traditional apfelwein taverns, meanwhile, are the other end of the spectrum to Ricky’s purist vegetarian cuisine. The regional cuisine here is rustic and almost vulgar in comparison: vast plates of straggly, grey-brown sauerkraut topped with inch-thick pork chops, blood sausages and beef tongue. These dishes are good for soaking up the local apfelwein: flat, tart and sour, brought theatrically from bar to table in Bembels, traditional blue-and-grey clay jugs.”},”type”:”p”,”style”:{}},{“id”:”html10″,”cntnt”:{“mrkup”:”Apfelwein has been at the heart of Frankfurt culture since at least the 1600s, having originated as the alcoholic choice of the poor, cheaply and easily made at home, and only becoming more widely popular after the region’s vineyards were destroyed by parasites a couple of hundred years later. The taverns, clustered mainly across the river from the old town in the Sachsenhausen district, continue to play an important role in the lives of locals, who are quick to warn fellow diners about the fearsome hangover for which apfelwein is renowned.”},”type”:”p”,”style”:{}},{“id”:”html11″,”cntnt”:{“mrkup”:”I buy myself a glass at Frankfurt’s annual 10-day apfelwein festival. It’s approaching midday, and as the late summer sun shines high above me, tables fill with a mix of casually dressed locals, curious tourists and bankers in expensive-looking suits. A huge, inflatable Bembel bobs above the growing crowd. There’s standard festival food on offer, from grilled sausages and kidney skewers to flammkuchen (tartes flambees), burgers and even fish and chips. I choose an apfelweinbratwurst, a sweet grilled pork and apple sausage, with a generous helping of vinegary white cabbage salad, and sit down with two other solo diners to eat.”},”type”:”p”,”style”:{}},{“id”:”html12″,”cntnt”:{“mrkup”:”Taking a sip of my apfelwein, I contemplate my surroundings. It’s lunchtime, and there are smartly dressed business folk eating sausages in buns and tourists drinking apfelwein cocktails against a backdrop of skyscrapers and festival stands made from wooden wine barrels. This should all seem a bit odd, but for some reason, it makes sense. Frankfurt is a celebration of regional and international, modern and traditional, rustic and refined, all coexisting harmoniously. Its culinary offerings reflect just that.”},”type”:”p”,”style”:{}},{“id”:”html13″,”cntnt”:{“mrkup”:”A taste of Frankfurt”},”type”:”h2″,”style”:{}},{“id”:”html14″,”cntnt”:{“mrkup”:”Zum Gemalten HausThe rooms at one of Frankfurt’s oldest apfelwein taverns are part wood-panelled, part painted with murals, hence its name, ‘the Painted House’. There’s pork knuckle, meatloaf and liver sausages while lighter options include bread and cold cuts, or boiled eggs with potatoes and grüne soße. Mains from €8.50 (£7.50).”},”type”:”p”,”style”:{}},{“id”:”html15″,”cntnt”:{“mrkup”:”Seven SwansTo reach your table in the narrow, seven-storey building that is the Michelin-starred Seven Swans, take a two-person lift to the top floor and come out through the tiny kitchen. Chef Ricky Saward focuses on flavours and textures in his inventive tasting menus. Take a window table for great views of the Main. From €89 (£80) for six courses.”},”type”:”p”,”style”:{}},{“id”:”html16″,”cntnt”:{“mrkup”:”The KleinmarkthalleFor snacks on the go or a casual lunch, head to Frankfurt’s indoor market. Sit on the mezzanine with a plate of oysters or have a simple German lunch in the Marktstubb restaurant. At weekends, enjoy the lively atmosphere on the patio. Mains at the Marktstubb from €11 (£10).”},”type”:”p”,”style”:{}},{“id”:”html17″,”cntnt”:{“mrkup”:”ConditCoutureThis modern cafe-patisserie is just off the Römerberg. Serving traditional German cakes and pastries, as well as pralines and petits fours, it’s both tiny and extremely popular: if you’re unable to get a seat, choose a slice of Frankfurter kranz to take away. A slice of cake costs around €3.50 (£3).”},”type”:”p”,”style”:{}},{“id”:”html18″,”cntnt”:{“mrkup”:”Five Frankfurt food finds”},”type”:”h2″,”style”:{}},{“id”:”html19″,”cntnt”:{“mrkup”:”Frankfurter KranzA crown-shaped sponge cake layered with red jam and buttercream, smothered in more buttercream and nut brittle, and topped with cherries.”},”type”:”p”,”style”:{}},{“id”:”html20″,”cntnt”:{“mrkup”:”Grüne SoßeA cold, green, dairy-based sauce made with seven specific locally grown herbs, most commonly served with boiled eggs and potatoes.”},”type”:”p”,”style”:{}},{“id”:”html21″,”cntnt”:{“mrkup”:”Handkäse mit MusikPungent, soured cow’s cheese marinated in oil, vinegar, caraway and onion, and served with slices of bread.”},”type”:”p”,”style”:{}},{“id”:”html22″,”cntnt”:{“mrkup”:”BethmännchenThese ball-shaped, bite-sized marzipan Christmas pastries are flavoured with rosewater and decorated with three almond halves.”},”type”:”p”,”style”:{}},{“id”:”html23″,”cntnt”:{“mrkup”:”Frankfurter RippchenThick-cut, cured bone-in pork chops, served with sauerkraut, mashed potatoes, mustard and a glass of apfelwein.”},”type”:”p”,”style”:{}},{“id”:”html24″,”cntnt”:{“mrkup”:”Essentials”},”type”:”h2″,”style”:{}},{“id”:”html25″,”cntnt”:{“mrkup”:”Lufthansa flies to Frankfurt from Birmingham, Edinburgh, Glasgow, Manchester, London City and Heathrow from £49.”},”type”:”p”,”style”:{}},{“id”:”html26″,”cntnt”:{“mrkup”:”Ryanair flies from Newquay, Manchester, Stansted and Edinburgh from £6.99.”},”type”:”p”,”style”:{}},{“id”:”html27″,”cntnt”:{“mrkup”:”Follow @asausagehastwo”},”type”:”p”,”style”:{}},{“id”:”html28″,”cntnt”:{“mrkup”:”Published in the November 2018 issue of National Geographic Traveller (UK) “},”type”:”p”,”style”:{}},{“id”:”html29″,”cntnt”:{“mrkup”:”Follow us on social media “},”type”:”p”,”style”:{}},{“id”:”html30″,”cntnt”:{“mrkup”:”Twitter | Facebook | Instagram | Flipboard”},”type”:”p”,”style”:{}}],”cid”:”drn:src:natgeo:unison::prod:bd6aeec1-3666-4642-87c6-d8e109a1b568″,”cntrbGrp”:[{“contributors”:[{“displayName”:”Christie Dietz”}],”title”:”By”,”rl”:”Writer”}],”mode”:”richtext”,”dt”:”2019-04-01T23:00:00.000Z”,”dscrptn”:”This is a city of culinary experimentation, where traditional apfelwein taverns are celebrated alongside the likes of matcha donuts at a French-Japanese patisserie”,”enableAds”:true,”endbug”:true,”isMetered”:false,”isUserAuthed”:false,”isTruncated”:false,”isEntitled”:false,”freemiumContentGatingEnabled”:true,”premiumContentGatingEnabled”:false,”ldMda”:{“cmsType”:”image”,”hasCopyright”:true,”id”:”74774199-5e5e-4540-b984-d3a725fd6c2d”,”lines”:3,”positionMetaBottom”:true,”showMore”:true,”caption”:”The Römeberg.”,”credit”:”Photograph by Getty 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the likes of matcha donuts at a French-Japanese patisserie”,”sclImg”:”https://i.natgeofe.com/n/8df5a063-0510-454b-ada7-9e0e9a85e506/Eat_GettyImages-458986303_HR_WEB_16x9.jpg?w=1200″,”sclTtl”:”Where to eat in Frankfurt”},”sctn”:”Travel”,”sctnLbls”:[{“name”:”Travel”,”id”:”432c4f83-2d55-3974-b95f-a221c87c0fd1″,”type”:”sources”,”uri”:”https://www.nationalgeographic.com/travel”}],”title”:”Where to eat in Frankfurt”,”wrdcnt”:1944,”prismData”:{“mainComponents”:[{“name”:”LeadMediaImage”,”props”:{“caption”:{“credit”:”Photograph by Getty Images”,”source”:””,”text”:”The Römeberg.”,”lines”:3,”showMoreText”:”Read More”},”image”:{“alt”:”The 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to eat in Frankfurt”,”description”:”This is a city of culinary experimentation, where traditional apfelwein taverns are celebrated alongside the likes of matcha donuts at a French-Japanese patisserie”},”config”:{},”usesArticleObject”:true},{“name”:”Byline”,”props”:{“contributors”:[{“name”:”Christie Dietz”,”role”:”writer”,”labelOverride”:”By”}],”logoRadius”:true,”publishedDate”:{“date”:”2019-04-01T23:00:00.000Z”,”postFormat”:”MMMM DD, YYYY”,”preFormat”:”MMMM DD, YYYY”},”shareProps”:{“title”:”Where to eat in Frankfurt”,”url”:”https://www.nationalgeographic.com/travel/article/where-to-eat-frankfurt”,”pageType”:”Story”,”source”:”NatGeo”,”shareButton”:”inline”,”size”:”l”,”networks”:[“facebook”,”twitter”,”email”,”link”],”description”:”This is a city of culinary experimentation, where traditional apfelwein taverns are celebrated alongside the likes of matcha donuts at a French-Japanese patisserie”},”readTime”:”10 min read”},”config”:{},”usesArticleObject”:true},{“name”:”Divider”,”props”:{“className”:”natgeoDivider”},”config”:{},”usesArticleObject”:true},{“name”:”Body”,”props”:{“body”:[[{“type”:”inline”,”content”:{“name”:”EditorsNote”,”props”:{“body”:”This article was adapted from National Geographic Traveller (UK).”,”header”:null},”context”:{},”config”:{“align”:”full”}}},{“type”:”p”,”content”:[“In her signature blue-and-white striped apron, Ilse Schreiber lifts a horseshoe-shaped ring of dense, garlicky pork sausage from a pot of steaming water. She’s behind the counter at her yellow-tiled hole-in-the-wall butcher’s shop in Frankfurt’s beloved indoor market, the Kleinmarkthalle. Approaching 80, with soft grey curls and a hard life etched in her face, she slices off a large chunk of fleischwurst (mixed meat sausage), slits the skin for peeling, and hands it to me on a paper plate with a squeeze of yellow mustard, a crusty bread roll and a huge pickled gherkin. There’s a sign above the window advising people to ‘queue to the left’, ensuring the long line of daily visitors doesn’t block the other stands as it snakes its way out of the hall. This is a legendary local lunch.”]},{“type”:”p”,”content”:[“Built at the end of the 1800s, then rebuilt after the Second World War, the Kleinmarkthalle is home to more than 60 food and flower stalls. Walking through its unremarkable entrance on Hasengasse feels like stepping back in time: the walls are dated, the floor worn but clean, and at first glance, the offerings very regionally German. There’s Confiserie Graff, the seventh-generation family bakery that’s lauded as one of Germany’s best, displaying dome-shaped mini Black Forest gateaux and Rödelheimer kranz, a cherry brandy-spiked variation of the much-loved Frankfurt crown cake. At Main Gourmet, regional gins, jams and vinegars are offered along with air-dried horse ham and a round of apfelwein (apple wine) cheese covered in dark purple petals. On Fridays and Saturdays, live trout, carp and char are sold in the market cellar, splashing about in the blue-and-white-tiled, built-in baths.”]},{“type”:”p”,”content”:[“But alongside the made-to-order schnitzel and signs for German bread ‘like it used to be’, there are culinary offerings from around the globe: fresh pasta and Sicilian cannoli, baklava and Turkish delight. Frankfurter schneegestöber (a cream cheese and Camembert dip) sits alongside plump balls of Italian buffalo burrata and hard cheeses from Switzerland and France. White paper bundles of locally grown herbs for making grüne soße, Frankfurt’s beloved cold green sauce, nestle between papaya and dragon fruit.”]}],{“type”:”inline”,”content”:{“name”:”Ad”,”props”:{“ad”:{“kvps”:{“pos”:”fitt-article-inline-outstream-1″},”type”:”fitt-article-inline-outstream”,”className”:”fitt-article-inline-outstream”},”className”:”natgeo-ad”,”placeholders”:{“compact”:{“size”:[320,50]},”regular”:{“size”:[320,50]}},”initSelf”:true},”context”:{},”config”:{“gridDisplayMode”:”none”}}},[{“type”:”p”,”content”:[“Frankfurt, largely known outside Germany as a financial centre and transport hub with a shiny skyscraper skyline — and, sadly, not for its plentiful green spaces, medieval old town and excellent museums — is home to inhabitants from more than 180 countries. It’s a small city, but thanks to its multicultural population, over half of which come from migrant backgrounds, Frankfurt has a dynamic food scene that harmoniously incorporates both the traditional local food culture and cuisines from further afield. There are traditional apfelwein taverns and Michelin-starred restaurants (eight of them), craft breweries and cocktail bars, cafes serving up Korean fried chicken and Malaysian rendang, and even a boat moored on the river selling doner kebabs.”]},{“type”:”p”,”content”:[“There’s also the French-Japanese patisserie-cafe Iimori, owned by Azko Iimori, who moved to Frankfurt from Tokyo in the 1980s. Azko is an elegant, ambitious woman whose Victorian-style cafe is a hop and a skip from the Römerberg, the cobbled square at the heart of Frankfurt’s old town, through which the city’s Christmas market spills each year. She also owns the Paris salon-style Japanese restaurant above the bakery, and a gyoza bar on the other side of town.”]},{“type”:”p”,”content”:[“She opened this cafe 10 years ago in response to what she saw as \”a decline in quality and craftsmanship in German baking\”, and with her small team, almost entirely made up of family members, she creates handmade, freshly baked products every day. There’s an impressive selection of Japanese, German and French cakes and pastries in her carefully arranged glass counter, from taiyaki (fish-shaped cakes), matcha donuts and baumkuchen to macarons and tartes au citron.”]},{“type”:”p”,”content”:[“Traditional culinary processes are also important for Ricky Saward, the ambitious 29-year-old head chef of Seven Swans, one of Germany’s two Michelin-starred vegetarian restaurants. The restaurant’s permaculture farm about 12 miles north of Frankfurt provides the fresh produce he uses to compose his beautiful plates of ‘radical regional’ food, such as kohlrabi dim sum stuffed with fennel and cucumber, served with rue oil, Mexican mini cucumbers and cornflowers. Entirely dependent on the course of the seasons, traditional preservation methods are for him, essential.”]},{“type”:”p”,”content”:[“Born in north-west Germany, Ricky lived and worked in New Zealand and Australia before moving to Frankfurt seven years ago. \”Frankfurt is different from anywhere else,\” he says. \”It’s a small commuter city, so it’s empty at the weekends. People take time to enjoy themselves, though, and there’s culinary experimentation. But not on the same level as Berlin; they’re not ready for that.\””]}],{“type”:”inline”,”content”:{“name”:”Ad”,”props”:{“ad”:{“type”:”fitt-article-inline-box”,”className”:”fitt-article-inline-box”},”className”:”natgeo-ad”,”placeholders”:{“compact”:{“size”:[300,250]},”regular”:{“size”:[300,250]}},”initSelf”:true},”context”:{},”config”:{“gridDisplayMode”:”none”}}},[{“type”:”p”,”content”:[“Standing on the pavement outside Seven Swans enjoying an excellent rum punch flavoured with Earl Grey, orange sherbet syrup and cremant, restaurant manager Denise Omurca, who’s lived in Frankfurt for 15 years, likens the city to a mini New York. \”It’s young and dynamic, despite its reputation as a banker city, and there’s a lot happening in a relatively small area,\” she says. The Bahnhofsviertel (train station quarter) is a good example of this: long notorious for drugs and crime, it’s currently the hippest place in the city to hang out, with what feels like a new bar or restaurant opening every weekend.”]},{“type”:”p”,”content”:[“Frankfurt’s traditional apfelwein taverns, meanwhile, are the other end of the spectrum to Ricky’s purist vegetarian cuisine. The regional cuisine here is rustic and almost vulgar in comparison: vast plates of straggly, grey-brown sauerkraut topped with inch-thick pork chops, blood sausages and beef tongue. These dishes are good for soaking up the local apfelwein: flat, tart and sour, brought theatrically from bar to table in Bembels, traditional blue-and-grey clay jugs.”]},{“type”:”p”,”content”:[“Apfelwein has been at the heart of Frankfurt culture since at least the 1600s, having originated as the alcoholic choice of the poor, cheaply and easily made at home, and only becoming more widely popular after the region’s vineyards were destroyed by parasites a couple of hundred years later. The taverns, clustered mainly across the river from the old town in the Sachsenhausen district, continue to play an important role in the lives of locals, who are quick to warn fellow diners about the fearsome hangover for which apfelwein is renowned.”]},{“type”:”p”,”content”:[“I buy myself a glass at Frankfurt’s annual 10-day apfelwein festival. It’s approaching midday, and as the late summer sun shines high above me, tables fill with a mix of casually dressed locals, curious tourists and bankers in expensive-looking suits. A huge, inflatable Bembel bobs above the growing crowd. There’s standard festival food on offer, from grilled sausages and kidney skewers to flammkuchen (tartes flambees), burgers and even fish and chips. I choose an apfelweinbratwurst, a sweet grilled pork and apple sausage, with a generous helping of vinegary white cabbage salad, and sit down with two other solo diners to eat.”]},{“type”:”p”,”content”:[“Taking a sip of my apfelwein, I contemplate my surroundings. It’s lunchtime, and there are smartly dressed business folk eating sausages in buns and tourists drinking apfelwein cocktails against a backdrop of skyscrapers and festival stands made from wooden wine barrels. This should all seem a bit odd, but for some reason, it makes sense. Frankfurt is a celebration of regional and international, modern and traditional, rustic and refined, all coexisting harmoniously. Its culinary offerings reflect just that.”]}],{“type”:”inline”,”content”:{“name”:”Ad”,”props”:{“ad”:{“kvps”:{“pos”:”fitt-article-inline-outstream-2″},”type”:”fitt-article-inline-outstream”,”className”:”fitt-article-inline-outstream”},”className”:”natgeo-ad”,”placeholders”:{“compact”:{“size”:[320,50]},”regular”:{“size”:[320,50]}},”initSelf”:true},”context”:{},”config”:{“gridDisplayMode”:”none”}}},[{“type”:”h2″,”content”:[“A taste of Frankfurt”]},{“type”:”p”,”content”:[{“type”:”a”,”content”:[{“type”:”b”,”content”:[“Zum Gemalten Haus”]}],”attrs”:{“href”:”http://zumgemaltenhaus.de/”,”target”:”_blank”,”rel”:”noopener noreferrer”}},{“type”:”br”,”content”:[]},”The rooms at one of Frankfurt’s oldest apfelwein taverns are part wood-panelled, part painted with murals, hence its name, ‘the Painted House’. There’s pork knuckle, meatloaf and liver sausages while lighter options include bread and cold cuts, or boiled eggs with potatoes and grüne soße. Mains from €8.50 (£7.50).”]},{“type”:”p”,”content”:[{“type”:”a”,”content”:[{“type”:”b”,”content”:[“Seven Swans”]}],”attrs”:{“href”:”http://sevenswans.de/”,”target”:”_blank”,”rel”:”noopener noreferrer”}},{“type”:”br”,”content”:[]},”To reach your table in the narrow, seven-storey building that is the Michelin-starred Seven Swans, take a two-person lift to the top floor and come out through the tiny kitchen. Chef Ricky Saward focuses on flavours and textures in his inventive tasting menus. Take a window table for great views of the Main. From €89 (£80) for six courses.”]},{“type”:”p”,”content”:[{“type”:”a”,”content”:[{“type”:”b”,”content”:[“The Kleinmarkthalle”]}],”attrs”:{“href”:”http://kleinmarkthalle.de/”,”target”:”_blank”,”rel”:”noopener noreferrer”}},{“type”:”br”,”content”:[]},”For snacks on the go or a casual lunch, head to Frankfurt’s indoor market. Sit on the mezzanine with a plate of oysters or have a simple German lunch in the Marktstubb restaurant. At weekends, enjoy the lively atmosphere on the patio. Mains at the Marktstubb from €11 (£10).”]},{“type”:”p”,”content”:[{“type”:”a”,”content”:[{“type”:”b”,”content”:[“ConditCouture”]}],”attrs”:{“href”:”http://conditcouture.com/”,”target”:”_blank”,”rel”:”noopener noreferrer”}},{“type”:”br”,”content”:[]},”This modern cafe-patisserie is just off the Römerberg. Serving traditional German cakes and pastries, as well as pralines and petits fours, it’s both tiny and extremely popular: if you’re unable to get a seat, choose a slice of Frankfurter kranz to take away. A slice of cake costs around €3.50 (£3).”]},{“type”:”h2″,”content”:[“Five Frankfurt food finds”]},{“type”:”p”,”content”:[{“type”:”b”,”content”:[“Frankfurter Kranz”]},{“type”:”br”,”content”:[]},”A crown-shaped sponge cake layered with red jam and buttercream, smothered in more buttercream and nut brittle, and topped with cherries.”]}],{“type”:”inline”,”content”:{“name”:”Ad”,”props”:{“ad”:{“kvps”:{“pos”:”fitt-article-inline-outstream-3″},”type”:”fitt-article-inline-outstream”,”className”:”fitt-article-inline-outstream”},”className”:”natgeo-ad”,”placeholders”:{“compact”:{“size”:[320,50]},”regular”:{“size”:[320,50]}},”initSelf”:true},”context”:{},”config”:{“gridDisplayMode”:”none”}}},[{“type”:”p”,”content”:[{“type”:”b”,”content”:[“Grüne Soße”]},{“type”:”br”,”content”:[]},”A cold, green, dairy-based sauce made with seven specific locally grown herbs, most commonly served with boiled eggs and potatoes.”]},{“type”:”p”,”content”:[{“type”:”b”,”content”:[“Handkäse mit Musik”]},{“type”:”br”,”content”:[]},”Pungent, soured cow’s cheese marinated in oil, vinegar, caraway and onion, and served with slices of bread.”]},{“type”:”p”,”content”:[{“type”:”b”,”content”:[“Bethmännchen”]},{“type”:”br”,”content”:[]},”These ball-shaped, bite-sized marzipan Christmas pastries are flavoured with rosewater and decorated with three almond halves.”]},{“type”:”p”,”content”:[{“type”:”b”,”content”:[“Frankfurter Rippchen”]},{“type”:”br”,”content”:[]},”Thick-cut, cured bone-in pork chops, served with sauerkraut, mashed potatoes, mustard and a glass of apfelwein.”]},{“type”:”h2″,”content”:[“Essentials”]},{“type”:”p”,”content”:[{“type”:”a”,”content”:[“Lufthansa”],”attrs”:{“href”:”https://www.lufthansa.com/gb/en/homepage”,”target”:”_blank”,”rel”:”noopener noreferrer”}},” flies to Frankfurt from Birmingham, Edinburgh, Glasgow, Manchester, London City and Heathrow from £49.”]}],{“type”:”inline”,”content”:{“name”:”Ad”,”props”:{“ad”:{“type”:”fitt-article-inline-box”,”className”:”fitt-article-inline-box”},”className”:”natgeo-ad”,”placeholders”:{“compact”:{“size”:[300,250]},”regular”:{“size”:[300,250]}},”initSelf”:true},”context”:{},”config”:{“gridDisplayMode”:”none”}}},[{“type”:”p”,”content”:[{“type”:”a”,”content”:[“Ryanair”],”attrs”:{“href”:”https://www.ryanair.com/gb/en/”,”target”:”_blank”,”rel”:”noopener noreferrer”}},” flies from Newquay, Manchester, Stansted and Edinburgh from £6.99.”]},{“type”:”p”,”content”:[{“type”:”a”,”content”:[“Follow @asausagehastwo”],”attrs”:{“href”:”https://twitter.com/asausagehastwo?ref_src=twsrc%5Etfw”,”target”:”_blank”,”rel”:”noopener noreferrer”}}]},{“type”:”p”,”content”:[{“type”:”i”,”content”:[“Published in the November 2018 issue of National Geographic Traveller (UK)”,” “]}]},{“type”:”p”,”content”:[“Follow us on social media”,” “]},{“type”:”p”,”content”:[{“type”:”a”,”content”:[“Twitter”],”attrs”:{“href”:”https://twitter.com/natgeotraveluk?lang=en”,”target”:”_blank”,”rel”:”noopener noreferrer”}},” | “,{“type”:”a”,”content”:[“Facebook”],”attrs”:{“href”:”https://en-gb.facebook.com/NatGeoTravelUK/”,”target”:”_blank”,”rel”:”noopener noreferrer”}},” | “,{“type”:”a”,”content”:[“Instagram”],”attrs”:{“href”:”https://www.instagram.com/natgeotraveluk/”,”target”:”_blank”,”rel”:”noopener noreferrer”}},” | “,{“type”:”a”,”content”:[“Flipboard”],”attrs”:{“href”:”https://flipboard.com/@NatGeoTravelUK”,”target”:”_blank”,”rel”:”noopener 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middle-age man sitting at a conference table as he grabs his hair in frustration”,”crdt”:”Photograph by KNSY/Picture Press/Redux”,”dsc”:”In a rapidly changing and unstable world, millennials entering into middle-age are expressing their midlife crises in new ways.”,”ttl”:”h_22.00113966″,”rchDsc”:{“markup”:”In a rapidly changing and unstable world, millennials entering into middle-age are expressing their midlife crises in new ways.”},”rchTtl”:{“markup”:”h_22.00113966″}},”abstract”:”This generation isn’t meeting their parents’ benchmarks for \”adulthood\”—but that’s not necessarily a bad thing.”,”title”:”Why midlife looks different for millennials”,”tags”:[{“name”:”History & 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and cracked greenstone ornaments from the Ucanal Burial 20-1 deposit.”,”crdt”:”Photograph Courtesy C. Halperin”,”dsc”:”Burnt and cracked greenstone ornaments from the Ucanal Burial 20-1 deposit: Hu’unal greenstone diadem (UC-PV-06); drawing of Hu’unal greenstone diadem, Topoxté (modified after Taube & Ishihara-Brito 2012: fig. 82d); round relief pendant of a human head (UC-PV-065); front and back sides of plaque with mat design (UC-PV-066) (drawing by D. Hounzell); an incised decorated disc (UC-PV-045)”,”rchDsc”:{“markup”:”Burnt and cracked greenstone ornaments from the Ucanal Burial 20-1 deposit: Hu’unal greenstone diadem (UC-PV-06); drawing of Hu’unal greenstone diadem, Topoxté (modified after Taube & Ishihara-Brito 2012: fig. 82d); round relief pendant of a human head (UC-PV-065); front and back sides of plaque with mat design (UC-PV-066) (drawing by D. Hounzell); an incised decorated disc (UC-PV-045) “},”rchTtl”:{“markup”:””}},”abstract”:”Archaeologists are deciphering a complicated deposit of human remains and treasure that indicates political upheaval in 9th-century Guatemala.”,”title”:”Strange clues in a Maya temple reveal a fiery political drama”,”tags”:[{“name”:”History & Culture”,”id”:”b0c8dd52-23a8-34c0-a940-f46792bc9e70″,”type”:”sources”,”uri”:”https://www.nationalgeographic.com/history”}]},{“id”:”natgeo-globalpromo-frame1-history-tile”,”cmsType”:”RegularStandardPrismTile”,”isEntitled”:false,”cId”:”natgeo-globalpromo-frame1-history-tile_5a7910e7-3da3-4d91-abac-aabe7587323c”,”description”:”Burned, baked, or broken, many historic documents were once thought lost to time, but AI and imaging innovations are allowing scholars to reveal their 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large fragment of a scroll on a white background.”,”crdt”:”Photograph by GALI TIBBON, AFP/ Getty Images”,”dsc”:”A picture taken on May 2, 2018 at the Israel Antiquities Authority’s Dead Sea scrolls conservation laboratory in Jerusalem shows a large fragment of a scroll found in \”Cave 11\”, next to another small fragment which recently with the aid of advanced imaging equipment revealed a previously unseen hidden text. – The Dead Sea Scrolls are a collection of hundreds of biblical texts in Hebrew, Aramaic, and Greek discovered 45 years ago in the Qumran Caves near the Dead Sea.”,”rchDsc”:{“markup”:”A picture taken on May 2, 2018 at the Israel Antiquities Authority’s Dead Sea scrolls conservation laboratory in Jerusalem shows a large fragment of a scroll found in \”Cave 11\”, next to another small fragment which recently with the aid of advanced imaging equipment revealed a previously unseen hidden text. – The Dead Sea Scrolls are a collection of hundreds of biblical texts in Hebrew, Aramaic, and Greek discovered 45 years ago in the Qumran Caves near the Dead Sea.”},”rchTtl”:{“markup”:””}},”abstract”:”Burned, baked, or broken, many historic documents were once thought lost to time, but AI and imaging innovations are allowing scholars to reveal their secrets.”,”title”:”How technology is revealing secrets in these ancient scrolls”,”tags”:[{“name”:”History & Culture”,”id”:”b0c8dd52-23a8-34c0-a940-f46792bc9e70″,”type”:”sources”,”uri”:”https://www.nationalgeographic.com/history”}]},{“id”:”natgeo-globalpromo-frame1-history-tile”,”cmsType”:”RegularStandardPrismTile”,”isEntitled”:false,”cId”:”natgeo-globalpromo-frame1-history-tile_73825711-f6f7-41b4-8407-20500fe344c3″,”description”:”As our understanding of the health benefits of walking grows, fitness enthusiasts are turning to traditional pilgrimage routes to nurture their mind, body, and 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walking in the vicinity of Zenarruza monastery on the Camino del Norte, Spanish pilgrimage route to Santiago de Compostela.”,”crdt”:”Photograph by Lucas Vallecillos, VWPics/Redux”,”dsc”:”Pilgrim walking in the vicinity of Zenarruza monastery on the Camino del Norte, Spanish pilgrimage route to Santiago de Compostela, Ziortza-Bolibar, Basque Country, Spain.”,”rchDsc”:{“markup”:”Pilgrim walking in the vicinity of Zenarruza monastery on the Camino del Norte, Spanish pilgrimage route to Santiago de Compostela, Ziortza-Bolibar, Basque Country, Spain.”},”rchTtl”:{“markup”:””}},”abstract”:”As our understanding of the health benefits of walking grows, fitness enthusiasts are turning to traditional pilgrimage routes to nurture their mind, body, and soul.”,”title”:”Pilgrimages aren’t just spiritual anymore. They’re a workout.”,”tags”:[{“name”:”History & Culture”,”id”:”b0c8dd52-23a8-34c0-a940-f46792bc9e70″,”type”:”sources”,”uri”:”https://www.nationalgeographic.com/history”}]},{“id”:”natgeo-globalpromo-frame1-history-tile”,”cmsType”:”RegularStandardPrismTile”,”isEntitled”:false,”cId”:”natgeo-globalpromo-frame1-history-tile_680a518f-8347-4a99-b858-74b45187db32″,”description”:”Desperate to make the torrential rains stop, the Chimú people of Peru offered up their most precious resource to the gods: their future.”,”ctas”:[{“url”:”https://www.nationalgeographic.com/premium/article/ancient-peru-el-nino-child-sacrifice”,”text”:”natgeo.ctaText.read”,”icon”:”article”}],”img”:{“crps”:[{“nm”:”raw”,”aspRto”:1.499267935578331,”url”:”https://i.natgeofe.com/n/3de9486d-3255-4d76-a413-b8c5831746cc/child-sacrifice-grave-sacrificed-child-hoofprints.jpg”},{“nm”:”16×9″,”aspRto”:1.7777777777777777,”url”:”https://i.natgeofe.com/n/3de9486d-3255-4d76-a413-b8c5831746cc/child-sacrifice-grave-sacrificed-child-hoofprints_16x9.jpg”},{“nm”:”3×2″,”aspRto”:1.5,”url”:”https://i.natgeofe.com/n/3de9486d-3255-4d76-a413-b8c5831746cc/child-sacrifice-grave-sacrificed-child-hoofprints_3x2.jpg”},{“nm”:”square”,”aspRto”:1,”url”:”https://i.natgeofe.com/n/3de9486d-3255-4d76-a413-b8c5831746cc/child-sacrifice-grave-sacrificed-child-hoofprints_square.jpg”},{“nm”:”2×3″,”aspRto”:0.6666666666666666,”url”:”https://i.natgeofe.com/n/3de9486d-3255-4d76-a413-b8c5831746cc/child-sacrifice-grave-sacrificed-child-hoofprints_2x3.jpg”},{“nm”:”3×4″,”aspRto”:0.75,”url”:”https://i.natgeofe.com/n/3de9486d-3255-4d76-a413-b8c5831746cc/child-sacrifice-grave-sacrificed-child-hoofprints_3x4.jpg”},{“nm”:”4×3″,”aspRto”:1.3333333333333333,”url”:”https://i.natgeofe.com/n/3de9486d-3255-4d76-a413-b8c5831746cc/child-sacrifice-grave-sacrificed-child-hoofprints_4x3.jpg”},{“nm”:”2×1″,”aspRto”:2,”url”:”https://i.natgeofe.com/n/3de9486d-3255-4d76-a413-b8c5831746cc/child-sacrifice-grave-sacrificed-child-hoofprints_2x1.jpg”}],”rt”:”https://i.natgeofe.com/n/3de9486d-3255-4d76-a413-b8c5831746cc/child-sacrifice-grave-sacrificed-child-hoofprints.jpg”,”src”:”https://i.natgeofe.com/n/3de9486d-3255-4d76-a413-b8c5831746cc/child-sacrifice-grave-sacrificed-child-hoofprints.jpg”,”altText”:”hoofprints around a shallow grave with a body”,”crdt”:”Photograph by Robert Clark”,”dsc”:”The hoofprints of young llamas are preserved in a deep layer of mud around the grave of a sacrificed child at Huanchaquito. Evidence of heavy rain on the arid coast has led researchers to suggest that the mass sacrifice of children may have been a desperate response to flooding caused by an El Niño.”,”ttl”:”child-sacrifice-grave-sacrificed-child-hoofprints”},”abstract”:”Desperate to make the torrential rains stop, the Chimú people of Peru offered up their most precious resource to the gods: their future.”,”title”:”This ancient society tried to stop El Niño—with child sacrifice”,”tags”:[{“name”:”History & Culture”,”id”:”b0c8dd52-23a8-34c0-a940-f46792bc9e70″,”type”:”sources”,”uri”:”https://www.nationalgeographic.com/history”}]},{“id”:”natgeo-globalpromo-frame1-history-tile”,”cmsType”:”RegularStandardPrismTile”,”isEntitled”:false,”cId”:”natgeo-globalpromo-frame1-history-tile_64a6edc6-1821-43d4-b613-141e01b9255a”,”description”:”Theriac was the go-to miracle drug for paranoid monarchs from Nero to Elizabeth I—and crafted from ingredients such as opium and viper flesh.”,”ctas”:[{“url”:”https://www.nationalgeographic.com/premium/article/theriac-mithradates-ancient-poison-medicine”,”text”:”natgeo.ctaText.read”,”icon”:”article”}],”img”:{“crps”:[{“nm”:”raw”,”aspRto”:0.63671875,”url”:”https://i.natgeofe.com/n/268ca711-d23b-44eb-a0a7-bd9edcf87ea1/BAL_344092.jpg”},{“nm”:”16×9″,”aspRto”:1.7777777777777777,”url”:”https://i.natgeofe.com/n/268ca711-d23b-44eb-a0a7-bd9edcf87ea1/BAL_344092_16x9.jpg”},{“nm”:”3×2″,”aspRto”:1.5,”url”:”https://i.natgeofe.com/n/268ca711-d23b-44eb-a0a7-bd9edcf87ea1/BAL_344092_3x2.jpg”},{“nm”:”square”,”aspRto”:1,”url”:”https://i.natgeofe.com/n/268ca711-d23b-44eb-a0a7-bd9edcf87ea1/BAL_344092_square.jpg”},{“nm”:”2×3″,”aspRto”:0.6666666666666666,”url”:”https://i.natgeofe.com/n/268ca711-d23b-44eb-a0a7-bd9edcf87ea1/BAL_344092_2x3.jpg”},{“nm”:”3×4″,”aspRto”:0.75,”url”:”https://i.natgeofe.com/n/268ca711-d23b-44eb-a0a7-bd9edcf87ea1/BAL_344092_3x4.jpg”},{“nm”:”4×3″,”aspRto”:1.3333333333333333,”url”:”https://i.natgeofe.com/n/268ca711-d23b-44eb-a0a7-bd9edcf87ea1/BAL_344092_4x3.jpg”},{“nm”:”2×1″,”aspRto”:2,”url”:”https://i.natgeofe.com/n/268ca711-d23b-44eb-a0a7-bd9edcf87ea1/BAL_344092_2x1.jpg”}],”rt”:”https://i.natgeofe.com/n/268ca711-d23b-44eb-a0a7-bd9edcf87ea1/BAL_344092.jpg”,”src”:”https://i.natgeofe.com/n/268ca711-d23b-44eb-a0a7-bd9edcf87ea1/BAL_344092.jpg”,”altText”:”Watercolor scene in an apothecary shop depicting the vendor of theriac.”,”crdt”:”Photograph by Archives Charmet, Bridgeman Images”,”dsc”:”The Theriac Seller (w/c on paper). Scene in an apothecary shop depicting the vendor of theriac; medical concoction made from many ingredients of herbs, barks ,flowers, fruits, leaves, minerals etc; considered a medical panacea from Ancient Greek times until the 18th century and sold up to the end of the 19th century. Artist: French School, (17th century) / French Location: Bibliotheque Nationale, Paris, France Medium: watercolour on paper”,”rchDsc”:{“markup”:”The Theriac Seller (w/c on paper). Scene in an apothecary shop depicting the vendor of theriac; medical concoction made from many ingredients of herbs, barks ,flowers, fruits, leaves, minerals etc; considered a medical panacea from Ancient Greek times until the 18th century and sold up to the end of the 19th century. 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woman swimming the butterfly stroke, seen from below with light rippling throughout the water around her.”,”crdt”:”Photograph by HEATHER PERRY, Nat Geo Image Collection”,”dsc”:”Swimming offers a low-impact exercise with numerous benefits from the health of your muscle and joints to the function of your heart and lungs.”,”ttl”:”NationalGeographic_2567533″,”rchDsc”:{“markup”:”Swimming offers a low-impact exercise with numerous benefits from the health of your muscle and joints to the function of your heart and lungs.”},”rchTtl”:{“markup”:”NationalGeographic_2567533″}},”abstract”:”Experts detail the benefits of swimming, from strengthening your muscles to reducing inflammation and boosting your mental health—and how to get started.”,”title”:”Is swimming the best exercise?”,”tags”:[{“name”:”Science”,”id”:”2af51eeb-09a8-3bcf-8467-6b2a08edb76c”,”type”:”sources”,”uri”:”https://www.nationalgeographic.com/science”},{“name”:”Mind, Body, 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person holds a compact mirror.”,”crdt”:”Photograph by Manuela Lourenço”,”dsc”:”A person holds a compact mirror.”,”rchDsc”:{“markup”:”A person holds a compact mirror. “},”rchTtl”:{“markup”:””}},”abstract”:”While experts disagree on how common self-talk really is, they wholeheartedly agree that it’s a valuable tool for self-discovery.”,”title”:”Do you have an inner monologue? 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A new report suggests it was born this way.”,”title”:”Jupiter’s volcanic moon Io has been erupting for billions of years”,”tags”:[{“name”:”Science”,”id”:”2af51eeb-09a8-3bcf-8467-6b2a08edb76c”,”type”:”sources”,”uri”:”https://www.nationalgeographic.com/science”}]},{“id”:”natgeo-globalpromo-frame1-science-tile”,”cmsType”:”RegularStandardPrismTile”,”isEntitled”:false,”cId”:”natgeo-globalpromo-frame1-science-tile_149a4f34-f166-4626-a743-9d5b29763715″,”description”:”The discovery of a jawbone fossil suggests that Ichthyotitan severensis may have been the largest ichthyosaur yet known—and hunted prey much like 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large bodies of the Ichthyotitan severnensism breach water as birds fly above in this illustration.”,”asstSrc”:”Dean Lomax”,”crdt”:”Illustration By Gabriel Ugueto”,”dsc”:”A giant pair of swimming Ichthyotitan severnensis.”,”rchDsc”:{“markup”:”A giant pair of swimming Ichthyotitan severnensis.”},”rchTtl”:{“markup”:””}},”abstract”:”The discovery of a jawbone fossil suggests that Ichthyotitan severensis may have been the largest ichthyosaur yet known—and hunted prey much like orca.”,”title”:”This 80-foot-long sea monster was the killer whale of its time”,”tags”:[{“name”:”Science”,”id”:”2af51eeb-09a8-3bcf-8467-6b2a08edb76c”,”type”:”sources”,”uri”:”https://www.nationalgeographic.com/science”}]},{“id”:”natgeo-globalpromo-frame1-science-tile”,”cmsType”:”RegularStandardPrismTile”,”isEntitled”:false,”cId”:”natgeo-globalpromo-frame1-science-tile_f0fc27d1-5986-4ad6-b769-60c527a43452″,”description”:”A new report traces the extraordinary lineage of a common Amazonian butterfly—and estimates the 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