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February 7, 2014
In Singapore's equivalent of food courts, hawkers sell steaming bowls of noodles, giant crabs in pepper sauce and slices of pungent durian. In Barcelona, patrons at the La Boqueria nibble finely aged ham and buy fresh produce to prepare at home. In the United States? Historically, it's been a wasteland of spongy pretzels, giant sodas, greasy fried rice and endless burgers.
But that was Food Court 1.0. Recently, shoppers from New York to Seattle have witnessed a reboot of the food court experience, as sumptuous farmers markets-slash-gourmet eateries become increasingly common.
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