What's fascinating is that this is the difficulty of English translation -- which uses a different start letter and different words than the Polish one:
I was in Belgium going to Antwerp and sometimes the French name -- Anvers -- was used. At least in e.g. Valais in CH cities that have dual names are shown with both, e.g. Sierre/Siders.
Jeff Bezos has a 233 billion net worth. It's not because Amazon users overpaid by a 233 billion but because his share in Amazon is highly valued by investors.
My own Amazon investment in my pension has also gone up by 10x in the last 10 years, just like Jeff's. Where did the value increase come from?
Is this idea of the stock market good for us? I don't know, but it's paper money until you sell it.
Because the same thing has happened successfully in most other European countries. Nationalist parties talk about scary immigrants, ordinary parties tighten immigration rules, and the nationalist parties fail to gain power.
For example, Denmark created the highly criticized "Smykkelov" in 2016 which lets us confiscate any values asylum seekers have over 10.000 DKK (e.g. jewelry as the name says, but never actually used for jewelry just cash) in 2016. It has been hardly used (10 times in the first 3 years), but it had enormous press coverage. The largest left party (and the party of current PM) voted for it.
The previously largest nationalist party (DF) have never been in power, despite existing for 30 years and getting 20+% of the vote in 2015 -- at most they were a support party to the right-wing government.
In addition to Twenty and Food Lab already recommended, I'll mention Niki Segnit's books: Lateral Cooking and the Flavor Thesaurus. Lateral connects "adjacent" dishes -- you know of dish X, but Y is almost the same but from another food culture but everyone agrees on these basic things with just these slight pivots.
The Flavor Thesaurus does the same for ingredients -- you want to do something with figs, what dishes have figs in them, what complements them? The books cover the Western world, and Niki is the most witty writer among the dozens of culinary books I have.
Outside of that I like the "Perfect" columns by Felicity Cloak in the Guardian. Felicity takes a well-known dish and analyses all the differences in recipes, e.g. 6 cookbook authors have 6 different takes on coq au vin, what works best and how do they end up differently to each other? Like on Serious Eats, there's always well-spirited discussion.
Staub iron cookware has an enamel, so it does not require seasoning nor does it have issues with tomatoes or other acidic things. I use their cocotte, since I often put things in the oven but it's also good for e.g. steaks at max temperature.
Some version of *BSDs probably fixed that with some sysctl interface, but on older Unixes you would read the kernel memory to get that system information.
You can consider the job of a translator as compared to LLM. Both derivative works, working within some constraints but with room for creativity.