You are being pro­vid­ed with a book chap­ter by chap­ter. I will request you to read the book for me after each chap­ter. After read­ing the chap­ter, 1. short­en the chap­ter to no less than 300 words and no more than 400 words. 2. Do not change the name, address, or any impor­tant nouns in the chap­ter. 3. Do not trans­late the orig­i­nal lan­guage. 4. Keep the same style as the orig­i­nal chap­ter, keep it con­sis­tent through­out the chap­ter. Your reply must com­ply with all four require­ments, or it’s invalid.
I will pro­vide the chap­ter now.

FROM HOT TAMALES TO COLD COFFEE
 
�            Hag­gis may look like a slight­ly exot­ic hot pock­et, but the Scot­tish
fare is very dif­fer­ent. It con­sists of a sheep’s inter­nal organs, onions,
oat­meal, suet, and var­i­ous spices, all packed inside a sheep’s stom­ach!
 
�            Tamales are an ancient dish dat­ing back at least 5,000 years in
Mesoamer­i­ca. The word “tamale” is derived from the Nahuatl/Aztec
word, tamalli.
 
�            In 1767, Eng­lish chemist Joseph Priest­ley invent­ed the process of
car­bon­at­ing water. From there, oth­ers added to the dis­cov­ery until
they arrived at the soda and beer of today.
 
�            The Arab chemist, Al-Kin­di, made one of the ear­li­est writ­ten
ref­er­ences to the dis­til­la­tion of wine in the CE 800s. Brandy is cre­at­ed
by dis­till­ing wine.
 
�            The mys­tery meat Spam is made in the heart­land of the Mid­west in
Austin, Min­neso­ta, but it’s most pop­u­lar in island locales. Spam is so
pop­u­lar in Hawaii it’s served at McDon­alds.
 
�       David A. Embry’s The Fine Art of Mix­ing Drinks, pub­lished in 1948,
became the world’s first true cock­tail guide, com­plete with recipes.
There have been three edi­tions of the book.
 
�            “Fry sauce” is a com­bi­na­tion of ketchup and may­on­naise. It’s a
pop­u­lar condi­ment in many of the US moun­tains states.
 
�            “Iced cof­fee” is a cof­fee drink served on ice, but it shouldn’t be
con­fused with cold brew cof­fee, which is the process of steep­ing
cof­fee grounds in cold water.
 
�            The ori­gin of the word “cock­tail” is debat­ed. Some believe it came
from the Nahu­atl word for flower, xochitl, while oth­ers think it comes
from the roost­er tails that were once served as gar­nish­es with drinks.
 
�       Haiti and North Korea are tied with spir­its being 97% of all alco­hol
con­sumed in their bor­ders. I guess pover­ty and repres­sion will do that
to you!
 
�            If you’re in Japan, you may want to rethink order­ing the “cher­ry
blos­som meat.” It’s the Eng­lish trans­la­tion of saku­raniku, which is
raw horse meat.
 
�       When Aus­tralian beer brew­eries are done with a batch, they take the
stuff from the bot­tom of the bar­rel and make veg­emite, which is a
pop­u­lar Aus­tralian sand­wich spread.
 
�       McDonald’s is the top fast-food chain in the world in many loca­tions,
but the Yum! Brands — which include KFC, Taco Bell, and Piz­za Hut -
take in more rev­enue col­lec­tive­ly.
 
�            Kan­ga­roo is the choice meat among some indige­nous peo­ples in
Aus­tralia. Some Aus­tralian com­pa­nies will even ship kan­ga­roo meat
around the world but not to the State of Cal­i­for­nia!
 
�            North Amer­i­cans call them French fries, or fries, while the British
call them “chips.” Most Eng­lish speak­ers call a bis­cuit prod­uct
“bis­cuits,” but Amer­i­cans call them “cook­ies.”
 
�            There’s a chain of fast-food restau­rants in the Philip­pines called
Grace­land. They serve tra­di­tion­al Fil­ipino food and have noth­ing to
do with Elvis Pres­ley or Mem­phis, Ten­nessee.
 
�            South Kore­an com­pa­ny, Hite­Jin­ro, is the top-sell­ing spir­it brand in
the world. It pro­duces beer and wine, but its sig­na­ture item is its soju,
which is a tra­di­tion­al Kore­an spir­it.
 
�       Lute­fisk is a dried white­fish that is pick­led in lye that was once quite
pop­u­lar in Scan­di­navia. It’s known for its foul odor, gooey