Culinary Travel Quotes

Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.

All worries are less with wine.

Buccal list: A list of food a person has never tried before but wants to taste during their lifetime.

Hunger gives flavour to the food.

Some people when they see cheese, chocolate or cake they don't think of calories.

We are, after all, citizens of the world - a world filled with bacteria, some friendly, some not so friendly. Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonald's? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once. I'll give you the benefit of the doubt, Senor Tamale Stand Owner, Sushi-chef-san, Monsieur Bucket-head. What's that feathered game bird, hanging on the porch, getting riper by the day, the body nearly ready to drop off? I want some.

When aspiring chefs ask me for career advice, I offer a few tips: Cook every single day. Taste everything thoughtfully. Go to the farmers’ market and familiarize yourself with each season’s produce. Read everything Paula Wolfert, James Beard, Marcella Hazan, and Jane Grigson have written about food. Write a letter to your favorite restaurant professing your love and beg for an apprenticeship. Skip culinary school; spend a fraction of the cost of tuition traveling the world instead.

My mom absolutely LOVED all things English, so it’s not too surprising that she loved English tea parties. When she and I traveled—which was frequently—we often found ourselves in locations (Vancouver, Ottawa, London, Bath, Cardiff, to name a few) where we could take advantage of that lovely English custom of “taking tea.” So, for a special surprise party, I invited a dozen of Mom’s Gainesville friends to “take tea” with us. Even though it was December, it was warm enough to use the screen porch and the deck. That’s the “Florida advantage!

You have no spirit of culinary adventure. You need to be more like that snarky guy on the Travel Channel. He goes all over the world eating kangaroo a**holes and snail throw-up. He'd eat anything. He don't care how sick he gets. He's another one of my role models, except he needs ironing.

If there’s an eighth wonder of the world, I would suggest lavender. Not only is it beautiful to the eye and heavenly to the nose, it also is said to have antiseptic and anti-inflammatory properties and research suggests it may be useful in treating anxiety, insomnia, and depression. And it’s a wonderful addition to—ta-da—COOKIES! Mom always kept a large wooden wine barrel filled with lavender next to the back porch so she could grab a handful of lavender flowers whenever the mood struck her. She made lavender sachets to hang in the closets and added lavender to her rose potpourri. We regularly had lavender lemonade or lavender muffins and often some lavender flowers were identifiable in a lamb stew or as a garnish for steaks. All part of our Mediterranean lifestyle.

Food stall owners reach out with menus, calling out their dinner selections like midway prizes

And the fog. The purple fog, blue fog and white fog. Film noir fog. How I love the sheer romance of it; disorientating, dominating, concealing and revealing.

Tea first came to Japan in the sixth century by way of Japanese Buddhist monks, scholars, warriors, and merchants who traveled to China and brought back tea pressed into bricks. It was not until 1911, during the Song dynasty, that the Japanese Buddhist priest Eisai (also known as Yosai) carried home from China fine-quality tea seeds and the method for making matcha (powdered green tea). The tea seeds were cultivated on the grounds of several Kyoto temples and later in such areas as the Uji district just south of Kyoto. Following the Chinese traditional method, Japanese Zen monks would steam, dry, then grind the tiny green tea leaves into a fine powder and whip it with a bamboo whisk in boiling water to create a thick medicinal drink to stimulate the senses during long periods of meditation.

But despite heavy clouds, a feeling of contentment hangs in the air, coming from the kitchen's ability to be two things at once: to be an enclosed space that effectively opens up the world through taste and flavor and imagination. Nature comes in here. Pomegranate seeds on rice dishes, a strip of orange peel for a negroni, or a ribbon of lemon skin for a martini. A lime wedge for gin. A bowl of ripening pears. A jar of dates. Peaches roasted in rose water and stuffed with marzipan. Blackberries scattered on pancakes. Apricots cinched in chutney. Memories of melons, and the vine pergolas and fruit trees of summer, of prized Uzbek cherries carried in boxes across borders. The kitchen is an orchard.

The travels to discovery my heritage revealed to me that the South might not be a place so much as it is a series of moments, which in proper composition communicate an indelible history that people cling to as horseshoes do to old barns. In cooking, the style of Southern food is more verb that adjective; it is the exercise of specific histories, not just the result. In food it becomes less a matter of location than of process, and it becomes difficult to separate the nature of the process from the heritage by which one acquired it. Southern cuisine is a series of geographic and gastronomic mutations made long ago by people whose fade into the earth provides half of the justification for why their descendants keep the process going at all. Our ancestry is not an afterthought; it is both raison d'etre and our mise en place, it is action and reaction.

This might baffle you, but despite not being a physician, I do have some pride. Although most certainly not enough to withstand the kind of beating you're capable of dealing it. The kind of beating you've repeatedly dealt it from the first time we've met. You're right, I value honesty, so I'll tell you that I make it a practice not to find women who insult me at every opportunity attractive." Color flooded her cheeks and traveled down her neck. Finally, she stepped away from him, too, and found the back of a chair to clutch. She looked entirely devastated. Had no one ever denied her anything? He hated the hurt in her eyes. But it was done now. "How is telling you I'm attracted to you an insult?" He pressed the back of his hand into his forehead. It made him feel like a drama queen in some sort of musical farce. Which this had to be. "Telling me how unworthy I am of your attraction, that's the insulting part. And, no, that's not all it is. Even if you hadn't told me at every opportunity how inferior to you I am... all I do is cook... every assumption you've made about me is insulting. Culinary school is definitely college. And Le Cordon Bleu is one of the most competitive institutions in the world. The fact that that's so wholly incomprehensible to you... that's the insulting part. And it wasn't thrown in my overly privileged lap either. I had to work my bottom off to make it in." Ammaji had sold her dowry jewels to pay for his application, something her family would have thrown her out on the street for had they found out. Trisha squared her shoulders, the devastation draining fast from her face, leaving behind the self-possession he was so much more used to. And the speed with which she gathered herself shook something inside him. "I might not do what you see as important work, but I work hard at being a decent human being, and I would need anyone I'm with to be that first and foremost. Even if I didn't find snobbery in general incredibly unattractive, I would never go anywhere near a person as self-absorbed and arrogant as you, Dr. Raje. I would have to be insane to subject myself to your view of me and the world." "Wow." She was panting, or maybe it was him. He couldn't be sure. "You wanted honesty. I'm sorry if I hurt you." She cleared her throat. "I'm surprised you think someone as... as... self-absorbed and arrogant as me is even capable of being hurt.

At Ardennes she conceived a desire to strangle the young woman who prepped and held down garde manger. The woman, Becky Hemerling, was a culinary-institute grad with wavy blond hair and a petite flat body and fair skin that turned scarlet in the kitchen heat. Everything about Becky Hemerling sickened Denise—her C.I.A. education (Denise was an autodidact snob), her overfamiliarity with more senior cooks (especially with Denise), her vocal adoration of Jodie Foster, the stupid fish-and-bicycle texts on her T-shirts, her overuse of the word “fucking” as an intensifier, her self-conscious lesbian “solidarity” with the “latinos” and “Asians” in the kitchen, her generalizations about “right-wingers” and “Kansas” and “Peoria,” her facility with phrases like “men and women of color,” the whole bright aura of entitlement that came of basking in the approval of educators who wished that they could be as marginalized and victimized and free of guilt as she was. What is this person doing in my kitchen? Denise wondered. Cooks were not supposed to be political. Cooks were the mitochondria of humanity; they had their own separate DNA, they floated in a cell and powered it but were not really of it. Denise suspected that Becky Hemerling had chosen the cooking life to make a political point: to be one tough chick, to hold her own with the guys. Denise loathed this motivation all the more for harboring a speck of it herself. Hemerling had a way of looking at her that suggested that she (Hemerling) knew her better than she knew herself—an insinuation at once infuriating and impossible to refute. Lying awake beside Emile at night, Denise imagined squeezing Hemerling’s neck until her blue, blue eyes bugged out. She imagined pressing her thumbs into Hemerling’s windpipe until it cracked.    Then one night she fell asleep and dreamed that she was strangling Becky and that Becky didn’t mind. Becky’s blue eyes, in fact, invited further liberties. The strangler’s hands relaxed and traveled up along Becky’s jawline and past her ears to the soft skin of her temples. Becky’s lips parted and her eyes fell shut, as if in bliss, as the strangler stretched her legs out on her legs and her arms out on her arms…    Denise couldn’t remember being sorrier to wake from a dream.    “If you can have this feeling in a dream,” she said to herself, “it must be possible to have it in reality.

Most Italians consume alcohol every day, but it’s not what we call drinking. For Americans and northern Europeans alcoholic beverages are mind-altering drugs, used as tranquilizers, sleeping potions, inhibition-looseners (“Candy is dandy but liquor is quicker”—Ogden Nash), or roads to inebriation. That is to say, to getting tipsy, high, drunk, plastered, smashed, sloshed, sozzled, soused, crocked, wrecked, juiced, stinko, tight, pie-eyed, crosseyed, shit-faced, blitzed, fried, wasted, gassed, polluted, pissed, tanked up, ripped, loaded, pickled, bombed, blasted, blooey, blotto, blind drunk, roaring drunk, dead drunk, falling down drunk, drunk as a lord, stewed to the gills, or feeling no pain—and that’s just my own personal vocabulary. Italians reach that state so infrequently that their language provides only a few tame options—ubriaco (drunk), brillo (tipsy), alticcio (high), sbronzo (drunk)—with at most perso (lost) or fradicio (rotten) tacked on for a touch of color. They don’t even have a proper word for a hangover, though if pressed they’ll come up with the stately postumi della sbornia, aftereffects of overindulgence. For Italians, wine and beer are foods. If they provide a little buzz that’s just a pleasant side benefit, improving the sparkle of the conversation. When I first traveled in Italy, parents regularly fed wine-laced water to their kids (“acquavino”), vaccinating them against later dipsomania. And at lunchtime in the cafeteria of my Nuovo Regina Margherita Hospital the docs would jostle to sit at the chaplain’s table, because he’d always bring a bottle of good country wine. Even the harder stuff fits into a culinary protocol: a seven p.m. Campari is meant to whet the appetite, and the cognac or amaro at the end of a large meal to aid digestion. Which is why, in proportion, Italy has one-tenth as many problem drinkers as America.

Travel enthusiast Greg Chevrier immerses himself in new cultures and cuisines, collecting cookbooks from around the world. He shares his culinary knowledge through community cooking classes. In his spare time, Greg enjoys fishing with friends.

Gregory Chevrier's love for travel fuels his passion for discovering new culinary delights and cultural traditions worldwide, reflected in his extensive cookbook collection. He generously shares his expertise by teaching cooking classes in his community.

1. Sri Lanka’s Cultural and Historical Richness "Sri Lanka is a place where history lives in harmony with the present. From ancient temples to colonial fortresses, every corner of this island tells a story." Sri Lanka’s history stretches over 2,500 years, featuring incredible landmarks like the Sigiriya Rock Fortress and Anuradhapura's ancient ruins. The country is also home to the famous Temple of the Tooth in Kandy, an important religious site for Buddhists around the world. Each historic site tells a different story, making Sri Lanka a treasure trove of cultural and spiritual experiences. Find out more about planning a visit here. ________________________________________ 2. Nature’s Bounty and Biodiversity "In Sri Lanka, nature isn't merely observed; it's experienced with all the senses — from the scent of spice plantations to the sight of vibrant tea terraces and the sound of waves on pristine beaches." Sri Lanka’s national parks, like Yala and Udawalawe, are among the best places to see elephants, leopards, and a diverse range of bird species. The island’s ecosystems, from rainforests to coastal mangroves, create an incredible array of landscapes for nature lovers to explore. For those planning to visit these natural wonders, start your journey with a visa application. ________________________________________ 3. Sri Lankan Hospitality and Warmth "The true beauty of Sri Lanka is found in its people — hospitable, welcoming, and ready to share a smile or story over a cup of tea." The warmth of Sri Lankans is a common highlight for visitors, whether encountered in bustling cities or quiet villages. Tourists are frequently invited to join meals or participate in local festivities, making Sri Lanka a welcoming destination for international travelers. To experience this hospitality firsthand, ensure you have the right travel documents, accessible here. ________________________________________ 4. Beaches and Scenic Coastal Areas "Sri Lanka’s coastline is a place where sun meets sand, and every wave brings with it a sense of peace." With over 1,300 kilometers of beautiful coastline, Sri Lanka offers something for everyone. The south coast is famous for relaxing beaches like Unawatuna and Mirissa, while the east coast’s Arugam Bay draws surfing enthusiasts from around the globe. To enjoy these beaches, start by obtaining a Sri Lanka visa. ________________________________________ 5. Tea Plantations and the Hill Country "The heart of Sri Lanka beats in the hill country, where misty mountains and lush tea plantations stretch as far as the eye can see." The central highlands of Sri Lanka, with towns like Ella and Nuwara Eliya, are dotted with tea plantations that produce some of the world’s finest teas. Visiting a tea plantation offers a chance to see tea processing and sample fresh brews, with the cool climate adding to the serene experience. Secure your entry to the hill country with a visa application. ________________________________________ 6. Sri Lankan Cuisine: A Feast for the Senses "In Sri Lanka, food is more than sustenance — it’s an art form, a burst of flavors that range from spicy curries to sweet desserts." Sri Lankan cuisine is a rich blend of spices and textures. Popular dishes like rice and curry, hoppers, and kottu roti offer a true taste of the island. Food tours and local markets provide immersive culinary experiences, allowing visitors to discover the flavors of Sri Lanka. For a trip centered on food and culture, start your journey here.

Ian Fleming may have been very practical about writing James Bond, but at heart he was a romantic. He ... was tapping directly into a deep wellspring of his own imagination, which he laced with the usual blend of sex, travel, culinary detail and fine living that encapsulated the aspirations of the age, and was absolutely an expression of Fleming himself. He may have dismissed his creation as idle fantasy, but he was entirely serious about the world he had created .... Ian Fleming could not put any clear water between himself and his fiction because he was living his work as he wrote it .... To discover the origins of James Bond one has to begin by exploring the deep streams that fed the well of Fleming's imagination, and his own complicated personality.

My cooking is influenced by the culinary depth of my own British Indian heritage, the cuisine of my husband’s Anglo-Persian heritage, and by the rich array of foods I’ve enjoyed through my love of travel. Everything is freshly made in my restaurant. And it’s all about comfort food - my own family favourites based on Persian, Indian, Israeli and Palestinian cuisine.

Bon VoyApetit!

So, I did some illustrations." Turning the laptop around again, I explain each drawing as I click through them. I've drawn a couple of the most recent dishes and also ones from the most popular episodes of Lily's, Katherine's, and Nia's series---baba ghanoush and samosas from World on a Plate, Easy Peasy Split Pea Soup and Julia Child's Play Boeuf Bourguignon from Fuss-Free Foodie, and a baked Alaska and cannoli cheesecake from Piece of Cake. I've also done some minimalist illustrations of each of the Friends, highlighting their respective settings and personal style with mostly solid colors and basic shapes. Since Rajesh's show takes him to a lot of different restaurants around the country, I've drawn him with wavy black hair and brown skin, standing under a generic restaurant sign and wearing a graphic T-shirt and the green backpack he always carries on his travels. Seb and Aiden are side by side in the FoF studio, in their white and red aprons, respectively, and looking like the little culinary angel and devil on your shoulder. And I've depicted Katherine standing in one of the prep kitchens with her hands on her hips and her wild auburn hair piled in a bun atop her head. She's surrounded by plates of miscellaneous food and the yellow notepad she jots her recipes down on, using the most basic steps and terms, and then displays on camera at the end of each episode.

Dr. Poupak Ziaei, a skilled Hospitalist serving Henderson Hospital, brings her expertise to Platinum Group. Beyond her profession, she cultivates a well-rounded life by participating in sports activities such as hiking and yoga, nurturing her mind and body. During her leisure time, she treasures family bonding embarks on exciting travel journeys, and indulges in culinary experiments.

The kitchen has long been a place of submission and serfdom for a great many people, especially women. But it can also be a source of power, somewhere a timid hand can become brave.

I had heard that the local pirozhki are sometimes filled with herbaceous horsetail, which apparently tastes like celery and has long been revered for keeping remote villagers going during times of famine. In the summertime, bakers fill their cakes with northern berries--- cranberry, cloudberry and serviceberry.

A litre of frozen sea buckthorn juice, fiercely orange, as orange as marigolds in full bloom, is defrosting in the sink. Sea buckthorn grows along the coast on sand dunes in Britain, but it is rarely used here--- unlike in Russia and Central Asia, where it also thrives, and is offered as a standard addition to hot tea in cafés. Legend hints that warrior-rulers and conquerors such as Genghis Khan and Alexander the Great, who stormed across the steppes of Central Asia and Mongolia, tanked up their armies on the berries, and perhaps their horses, too. Sea buckthorn's Latin name, Hippophae rhamnoides, means 'shiny horse', and some historians suggest that in ancient times, after a battle, when the horses were left to graze, they would come back with glossy manes, having feasted on sea buckthorn. Others link the name to the mythical flying horse, Pegasus.

I cast concerns away and instead wallow in the heady rosy-lavender-ish fragrance that is rising from the pan on the stove. Intense and intoxicating, it offers a pleasing foretaste as the dried apricots, chewy as toffee, and whole jet-black prunes carried back from Istanbul bob in the simmering sugary water. This spoonable, fruity concoction is an attempt to feed the heart what it misses, and to bring some color to the table.

cardamom-laced hoşaf with apples and cherries (par-boiled and therefore more likely to float elegantly), bubbled in apple juice and freshened with a squeeze of lemon. A pink-hued quince variation with a little cinnamon. Simple prune, rich and dark. Apricot and orange blossom, with golden sultanas boiled with a spoonful of honey. Small, slightly unripe pears, peeled, then brought sweetly alive by heat and sugar. Whatever is in season or, in times of scarcity, dried fruit.

In Edinburgh, the hoşaf, taking its name from the Persian, meaning 'delightful water', because that is exactly what it is, bubbles on. Fruit plumping up and bobbing in the pan: the apricots like wrinkly-skinned cheeks, the prunes like black onyx gemstones. I think about the simple magic of it. How by taking a handful of dried apricots and prunes, then adding sugar, water and heat--- and time, the most important ingredient of all--- it becomes glorious hoşaf.

Taking my seat at the back of the café, I spotted salep on the menu, a warm winter drink made from the powdered dried tubers of wild orchids, specifically Ophrys speculum, which has weird furry bumblebee-like flowers. I ordered a glass. Two steel shakers, one of ginger and one of cinnamon, were set down with the cup and I sprinkled both powders onto the drink, hot and dairy-tasting. It instantly reminded me of childhood, its subtle flavor not easy to nail down: vanilla-like, reminiscent of mastic, earthy, woody, smooth as velvet. The sort of thing you'd take to sip under the covers while reading a bedtime story.

Kitchens have their seasons. And in this subterranean world, hidden from rainstorms and eager winds, is a world of wheat, wine and herbs. Always herbs. Herbs with balm in their leaves and flavor in their throats. A harvest of herbs on the windowsill. Parsley, coriander, tarragon. Basil, of different varieties, Greek with its anise-clove flavor and 'Sweet Genovese' with its jumbo cinnamon leaves. By the stove, I am chopping mint, coriander, tarragon, basil and parsley. The leaves and stems will go into a soup inspired by a region that taught me just what can be done with herbs, the South Caucasus--- that is Armenia, Azerbaijan and Georgia. From springtime until winter, whole bouquets of herbs arrive ceremoniously to the table, sometimes so fresh that clumps of earth still cling to their pale whiskery roots. Vital as bread, drawing eyes and senses forward, they are the centerpiece of the table. Intensely fresh and fragrant, unbruised and unwilted, they are a meal, a feast. Vitamins after a long winter. Never an afterthought, a mere sprinkling, or worse, 'a pinch'. At breakfast, oozing omelettes filled with molten white cheese and blades of tarragon. At lunch, bulgur salad, always more leaf than wheat. Ice cream is mint, sorbet is basil, soda is tarragon. In warmer months, they are refreshing, health-giving and sanity-saving as the sun starts hammering down. So today, in this kitchen of a hundred crossroads, to welcome the beginning of spring, I will bless this soup with a crop of fresh herbs.

Setbacks and failure are all part of a well-balanced kitchen diet and life. I have come to know this. And it makes me think about Carla's satisfying and assured title, taken from the Bible: 'Better is a dinner of herbs where love is, than a stalled ox and hatred therewith' (Proverbs 15:17). But it is another proverb that perhaps best sums up her well-travelled, well-fed life: 'a contented mind is a continual feast' (Proverbs 15:15).

Springtime in Turkey and the South Caucasus is idealized for good reason. Valleys are carpeted with wildflowers and the land is one of bewildering variety. Apricot trees start frothing white blossoms, soft green buds begin appearing on willow branches and the quince orchards turn pink with flowers. And as soon as herbs come to life, imbued with the spirit of the green blooming hillsides, they are greeted and rallied to the table. Dill and parsley fill freshly griddled flatbreads--- qutabs in Azerbaijan, jingalov hats in Armenia, gözleme in Turkey--- often elevated by little more than a generous brushing of first-rate butter. In Georgia, coriander soup, thickened with potato, is served with dark rye bread. In Turkey, fresh mint is mixed freely with cucumbers, yoghurt and water, or with pureed broad beans. In Turkish, I am told, there is even a verb used for chopping herbs, kıymak.

In the pantry, waiting to awaken memories of flavors of Georgia, is a cache of things carried back from trips over the years: jars of neon-red adjika spice paste, packets of savory Svan salt and small glass bottles of precious Kakhetian sunflower oil, glowing yellow as buttercups.

And bundles upon bundles of fresh ferny herbs in shades of pine green, pickle green and pistachio green-- a whole color chart of green. Dill, tarragon, parsley and coriander, in contrast to raisin-colored purple basil. In restaurants, what comes to the table? First, wine and bread--- in the shape of a slender Venetian gondola that has been baked in a round clay oven called a tone. The bread is crusty, but soft within, charred a bit on the bottom. Then, a dozen or more fragrant things. Rabbit soup made with walnut, pepper and garlic. Oyster mushroom and coriander soup. Beetroot quarters in sunflower oil and dill. Catfish in vinegar and coriander sauce. Bean stew and pickled vegetables. Chicken roulade in walnut sauce. Lobiani, which is a flatbread-- possibly the finest of all flatbreads-- filled with mashed kidney beans. Gebjalia, fresh cheese rolled in mint. Flowering coriander in hazelnut pesto and spicy green adjika. A whole stubby cucumber (peeled). Fermented forest jonjoli-- samphire-like, tasting of capers and with bell-shaped flowers, harvested in spring-- dressed with Kakhetian sunflower oil. Fried sulguni cheese, salty and chewy. Pink-hued Georgian trout. Tarragon panna cotta topped with blue cornflower. Matsoni, impossibly good homemade yoghurt, tart and cool, served with an inky and elegant black walnut preserve. And heaps of herbs. Always herbs. Herbs are flavor, herbs are a whole salad bar; herbs are medicine, a salve. Invasive, weedy and rampant, like mint and goutweed, they are also pagan charms to attract friendship or fortune. Free-growing and bountiful, they have been survival food during the darkest periods of war, and verdant ornaments during the happiest days.

The following day we walked again. Hiking through Truso Gorge, we followed a track lined with Siberian irises, raising their purple petals to the sun, and Prophet's Flowers, a relative of borage that is native to the Caucasus, their blooms strikingly yellow with maroon polka dots. Bubbling, iron-rich waters stained the rocks bronze, a tell-tale sign of the dozens of mineral springs buried underground. Butterflies flitted, wings shining orange and pink, past flocks of sheep and their canine guards.

Blooming next to daffodils in parks are tulips in a wild rainbow assortment of colors, with fringed, curved and lily-like petals. On the trees are clouds of white, red and pink blossom, and in the woods, now newly neon green, banks of bluebells are bolstered by the right balance of sunshine and rain. A time of earthly gifts.

The flavors and food of the Baltics, generally reasonably priced and rich with variety and imagination, can often rival Nordic cuisine (which influences it), yet it is not held in the same esteem. I can still taste the sea buckthorn cheesecake I ate in Klaipėda-- the whole berries set in jelly on top, their sharpness slicing through the full-fat cream cheese-- and the snow-white fillets of pike perch, caught in Pärnu Bay, baked with butter and capers. The exceptional farmstead dairy produce-- in particular, herby butters packed with the power of meadow grasses and flowers. Smoked sprats, cloudberry jam, and bread as nut-brown as the soil. And I think of the birch forests we drove past and how, at this time of year, Latvians would be out tapping the thin white trees to bottle the nutrients stored in their roots that each spring filter up through their trunks, carried by the rising sap, like magic.

An NYPD officer since 2010, Amar Bhairam has a Bachelor’s in Criminal Justice from St. John’s University. He has successfully led crime prevention programs and community trust-building initiatives. Outside his service, Amar is a dedicated basketball enthusiast, cheering for the Knicks, traveling to Rio, and indulging in global culinary experiences to broaden his palate.

Unlike the pantries featured in interior design magazines, mine has no bespoke timber or marble finishes. It is, instead, a simple walk-in cupboard with pockmarked walls. And on its six shelves, painted white, the cycle of life is evident: eggs, nuts, seeds, spines, bones. A collage of primeval things born of nature, speaking of the land: oats, bark, leaves; and the sea: dulse, anchovies, mackerel. Things, now in tins and jars, that have absorbed the power of soil, oxygen, water and sun. And pickled things, suspended in time: mushrooms and cucumbers, noble-looking white asparagus spears erect in brine. Herbal and floral vinegars, sweet and fruity. Soot-black Persian dried limes, snow-white coconut milk, Sichuan peppercorns, Scottish heather honey, Japanese bonito stock, Turkish lokum, dried Polish mushrooms. A flavor atlas of the world.

Without doubt, it was a single cloudberry--- wrapped, like a gift, in a gauzy spider's web. Golden-red, the color of cognac, and shaped like its cousin the raspberry, but with fatter, yet fewer, juice-filled druplets, its solitariness hinted that its life had begun as a seed dropped by a bird; a fugitive out on its own, not part of a patch. Typically found in remote and scattered locations, cloudberries elude even the best and most hyper-local of foragers. So few in number are they, that they seem unreal--- the fruits of mountain fairies or goblins. Cloudberries are a distinct rarity in Britain, often more rumor than reality. I had never seen them in the wild in Scotland (though other walkers have), nor in the moorlands of northern England, where they are also reported to grow, each stem boasting just a single fruit. Notoriously hard to cultivate commercially--- needing snow in the winter, followed by the right succession of damp, sun, rain and even fog--- they grow mainly in Arctic and sub-Arctic regions, where wild fruit is scant and the summer sun never fully sets.

Tiger-orange, and so dreamy and evocative of name, cloudberries had been on my mind for years. The first time I ever came across them on a menu, rather than in a field guide, was in a bistro on Estonia's Baltic Coast, in Pärnu, as a jam to accompany cake. As I was curious to try the preserve, the waiter agreed to bring me a spoonful, despite the cake being off the menu. Golden and precious as the amber torn from rocks at the bottom of the Baltic Sea, it gleamed.

Thick, pale golden juice burst like a tiny rain cloud, tart as a lime and sweet as a peach on my tongue. Full-bodied. A trickle dripped down my index finger, caught just in time, too prized to go to waste. I let Darwin lick it. The real thing, its brilliant sweetness, eaten miles from human habitation, acted as an intoxicating potion. Immediately, its taste unlocked the gates to other northern lands and, as the last of the sweet-sour flavor fizzed out on my tongue, overlaying images sped joyfully through my mind: birch forests, mountains, glittering lakes, snowy trains, windswept taiga. I lingered over that single cloudberry, cherishing it, more than caviar, more than whisky or truffles, more than anything else I had ever eaten, smoked or drunk before. Once it had gone, I felt only a little grief, convincing myself that the cloudberry-- surely the ultimate 'taste of place'-- was somehow a gift; I felt I had consumed its very northernness. It brought back the similar sensations of eating a pear in an orchard, a melon in a melon field, an apple in a grove, though nothing could really compare.

There is no love sincerer than the love of food,' wrote George Bernard Shaw. Yes--- except, perhaps, for the love of a dog.

(Sherly Hutomo, lajang, 27 th. Karyawati swasta. Iphone - checked, veganisme early stages - checked, morning starbucks - checked, 5k run - checked, nike running shoes - checked, connoisseur - checked, urban culinary specialist - checked, gym membership - checked, workout obsessed - checked, supplement junkie - checked, socmed savvy - checked, eat healthy food - checked, zumba class - checked, avid traveller and hip resto pilgrim- checked, fancy bag - checked, edgy yet sophisticated - checked. casual drinker - checked.)

Food is central to travelling and is a vivid entryway into another culture, but we do not have to literally leave home to “travel”. Movies, books, postcards, memories all take us, emotionally if not physically, to other places.

The basis of tourism is perception of otherness, of something being different from the usual.

Renzo from Roddino leaves us on the doorstep of Osteria da Gemma, a Langhe culinary landmark in a village scarcely large enough to fill the restaurant. Before we can shake off the wet and the cold, before we can see a menu or catch our breath, the waiter comes by and drops a cutting board full of salumi between us. Prego. Then another plate comes out- carne cruda, a soft mound of hand-chopped veal dressed with nothing but olive oil and a bit of lemon, a classic warm-up to a Piedmont meal. The plates continue, and it soon becomes very clear that we have no say in the matter. Insalata russa, a tricolore of toothsome green peas, orange carrots, and ivory potatoes, bound in a cloak of mayonnaise and crumbled egg yolk. Vitello tonnato, Piedmont's famous take on surf and turf: thin slices of roast beef with a thick emulsion of mayo and tuna. Each bite brings us slowly out of the mist of emotion and into the din of the dining room.

Half the food that he sends out is raw: ruby cubes of tuna dressed with a heaping mound of fresh wasabi; sea grapes the size of ball bearings that pop like caviar against the roof of your mouth; glistening beads of salmon roe meant to be stuffed into crispy sheets of nori. The other half gets the blowtorch treatment. Tuna is transformed into a sort of tataki stir-fry, toasted, glazed with ponzu, and tossed with a thicket of spring onions. Fish heads are blitzed under the flame until the cheeks singe and the skin screams and the eyes melt into a glorious stew meant to be extracted with chopsticks. Even sea urchin, those soft orange tongues of ocean umami, with a sweetness so subtle that cooking it is considered heretical in most culinary circles, gets blasted like a crème brûlée by Toyo and his ring of fire.

Why do foods taste better hot? The explanation is twofold: First, scientists have discovered that our ability to taste is heightened by microscopic proteins in our tastebuds that are extremely temperature-sensitive. These proteins, known as TRPM5 channels, perform far better at warm temperatures than at cooler ones. In fact, studies have shown that when food cooled to 59 degrees and below is consumed, the channels barely open, minimizing flavor perception. However, when food is heated to 98.5 degrees, the channels open up and TRPM5 sensitivity increases more than 100 times, making food taste markedly more flavorful. Second, much of our perception of flavor comes from aroma, which we inhale as microscopic molecules diffuse from food. The hotter the food, the more energetic these molecules are, and the more likely they are to travel from the table to our nose. The lessons? Dishes meant to be served hot should be reheated, and dishes served chilled (like gazpacho or potato salad) must be aggressively seasoned to make up for the flavor-dulling effects of cold temperatures.

A Culinary Celebration: The International Istanbul Gastronomy Festival

Europe is not just a destination, it's a doorway to centuries of art, culture, and culinary wonders.

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In Turkey, better cooks than me do not waste the rind, instead soaking the strips in water laced with pickling lime, then boiling it in sugar syrup for melon-rind jam. Sometimes, confectioners candy the rind into glacé sweets. So intense is the sugariness of certain Turkish melons that vendors pitch them to customers by calling out, 'Sherbet, sherbet!' Some of Turkey's finest, most-prized, and largest, melons are found in Diyarbakir, the de facto capital of the country's Kurds, in the south-east. Dovecotes there, especially by the banks of the Tigris River, where vine fruits thrive in the alluvial soil, hint at the location of melon fields. Nitrate-rich guano (manure) from pigeons and doves is said to heat and enrich the ground, thus adding to the uncommon sweetness of the often tiger-striped melons. Camels once brought these weighty fruits from the field to the city. There is much to learn about Turkish melons.

The scent, though, is its own feast. In the cutting and cubing of it, more of its hard-to-pin-down ambrosial smell is dispensed, rising up like fresh-cut grass melding with cool iris. Batting away the temptation to eat a few coral-red wedges over the sink, I indulge, instead, in the anticipation of pleasure, imagining how, when I finally get to it, the melon's singular watery crunchiness-- it is a cousin of the cucumber-- and its copious juiciness will be sorbet-like on the tongue, as fresh and awakening as a glass of soda.

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