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.

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!

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

BARTON CENTRE, 912, 9th Floor, Mahatma Gandhi Rd, Bengaluru, Karnataka - 560 001 +91 8884400919 Introduction to the Bangalore-Surfnxt Tour Package Welcome to the exclusive New Zealand Tour Package From Bangalore -Surfnxt Tour Package, an unforgettable journey through New Zealand's hidden treasures. You will be taken on a virtual tour of the breathtaking landscapes, cultural treasures, and thrilling adventures that await you on this immersive tour by the author of this article. Prepare to embark on a once-in-a-lifetime adventure in the land of the Long White Cloud, where you'll find treasures off the beaten path, culinary delights, and unforgettable experiences. On the Bangalore-Surfnxt tour package, we'll show you the beauty and charm of New Zealand's hidden gems. Join us as we do so. 1. Introduction to the Bangalore-Surfnxt Tour Package Have you ever wanted to see New Zealand's breathtaking landscapes while enjoying the old-fashioned charm of Bangalore? The Bangalore-Surfnxt tour package is here to fulfill your dreams, so buckle up! Travelers will have an unforgettable time on this one-of-a-kind tour because it combines the excitement of India with the excitement of New Zealand. Overview of the Tour Itinerary This tour promises an exciting journey filled with picturesque landscapes, thrilling activities, and cultural discoveries from the bustling streets of Bangalore to the tranquil shores of New Zealand. Prepare yourself for a once-in-a-lifetime adventure that will leave you with lasting memories. Highlights of the New Zealand Experience Get ready to be mesmerized by New Zealand's breathtaking beauty as you discover its hidden gems, meet welcoming locals, and immerse yourself in its rich Maori culture. This tour has something for everyone, whether you're a nature lover, an adventurer, or a culture buff. 2. Exploring New Zealand's Unspoiled Beauty Are you ready to immerse yourself in the unspoiled beauty of New Zealand while escaping the bustle of everyday life? Prepare to be awestruck by the country's stunning scenery, which includes pristine beaches, snow-capped mountains, and natural wonders that will take your breath away. New Zealand's diverse landscapes, which include imposing fjords, lush forests, and crystal-clear lakes, offer a magical experience. Nature's wonders will surround you at every turn, whether you're hiking through Mount Cook National Park or sailing through Milford Sound. Unique Flora and Fauna Experiencings Get up close and personal with the unique flora and fauna of New Zealand, including curious kiwi birds and ancient kauri trees. Be prepared to encounter some of the most fascinating plant and animal species in the world as you explore the country's wilderness. 3. Exploring Undiscovered Treasures Are you sick of crowded tourist attractions and experiences that are the same every time? It's time to discover New Zealand's off-the-beaten-path treasures, where you can meet real people, see lesser-known sights, and connect with the country's soul. Lesser-Known Attractions and Hidden Spots Go off the beaten path to discover hidden beaches and charming small towns that will surprise and delight you. You'll feel like you're finding a well-kept secret when you discover a local treasure or a hidden waterfall. Connecting with the locals and immersing yourself in their way of life is one of the best ways to truly experience a destination. The Bangalore-Surfnxt tour gives you authentic opportunities to learn traditional dances and eat dinner with a Maori family. These opportunities will make you appreciate New Zealand more. 4. Immersing Oneself in the Rich Tapestry of Maori Culture and Traditions No trip to New Zealand is complete without experiencing the local culture and traditions. Get ready to interact with the locals, take part in traditional activities, and learn more about the country's history.

BARTON CENTRE, 912, 9th Floor, Mahatma Gandhi Rd, Bengaluru, Karnataka - 560 001 Phone Number +91 8884400919 Find the excellence of Mauritius Tour Package From Bangalore! Luxurious resorts, pristine beaches, and thrilling adventures await. Today is the perfect time to book your dream vacation, which includes flights, lodging, and guided tours. Investigate turquoise waters, lively coral reefs, and dazzling scenes. ideal for couples, families, and individuals traveling alone. A trip to the tropical islands that includes cultural experiences, water sports, and island hopping is not to be missed. Get in touch with us now for modified bundles at great costs! **With SurfNxt, Explore the Cultural Mosaic of Mauritius** Mauritius is a must-visit travel destination that combines stunning natural beauty with a rich tapestry of cultures. SurfNxt has fantastic tour packages that can turn your ideal vacation into a reality for those in Bangalore who have been longing to visit this picturesque island. Not only is Mauritius a tropical paradise, it's a dynamic mix of societies. Over the course of its history, the island has been shaped by Indian, African, Chinese, and European cultures. This conjunction makes a remarkable social scene that is reflected in the island's music, food, celebrations, and day to day existence. **The Social Impact of India** Perhaps of the most unmistakable effect on the island is that of the Indian people group. Indian laborers were brought in to work in the sugarcane fields after slavery ended in the 19th century, resulting in a significant demographic shift. Today, approximately 68% of the population is Indian, and this heritage is ingrained in the culture of the area. Guests can encounter Indian celebrations like Diwali and Holi, where the roads wake up with lively varieties and glad festivals. Mauritian food is vigorously enlivened by Indian flavors. Test dishes, for example, dholl puri, samosas, and biryanis, which are tasty as well as mirror the well established customs of Indian cooking. Bollywood music can be heard echoing from shops and homes in a variety of towns, further demonstrating the seamless integration of cultures. **African and Creole Influences** In addition to its Indian heritage, Mauritius has a remarkable amount of African influence. The island's diverse cultural heritage is enriched by the descendants of African slaves who were brought there. In Mauritius, Creole culture, a result of blending African and French influences, is an essential part of daily life. A thrilling experience is provided by the spirited music, similar to Sega, a traditional dance and music style. Attending a Sega performance is a must if you want to truly experience the island's spirit. **Influence of the Chinese] Another important part of the island's culture is the Chinese community. The Chinese have enriched Mauritian life with their culinary traditions, despite their primary involvement in commerce. Cafés serving delightful Chinese dishes coincide close by Indian diners. Try not to miss attempting neighborhood claims to fame like stew chicken and broiled noodles, which keep up with their exceptional Mauritian curve. **Exploring Culture While Traveling** When you book a Mauritius Tour Package From Bangalore, SurfNxt makes sure that you see the island's cultural highlights. You can partake in nearby celebrations, visit noteworthy sanctuaries, and investigate clamoring markets. Each experience furnishes a chance to draw in with the neighborhood local area, become familiar with their traditions, and value their lifestyle. Conclusion: Mauritius is much more than just a lovely place to go to the beach; a mixture of societies vows to have an enduring effect. The combination of Indian, African, Chinese, and European influences results in a travel experience that is extremely enriching.

BARTON CENTRE, 912, 9th Floor, Mahatma Gandhi Rd, Bengaluru, Karnataka - 560 001 Phone Number +91 8884400919 ### Uncover Sri Lanka's Enchantment: Your Upcoming Tropical Vacation Are you looking for the ideal tropical getaway with stunning scenery, a thriving culture, and a fascinating past? You need look no farther than a Surfnxt sri lanka tour package from bangalore. Known as the "Pearl of the Indian Sea," this island country tempts with its stunning regular excellence, cordial individuals, and various remarkable encounters. #### A Landscape Tapestry From immaculate beaches to verdant tea plantations and foggy mountainous areas, Sri Lanka is well known for its varied landscapes. Engaging in a tour from Bangalore allows you to fully experience the island's natural splendors. Explore the golden beaches of As you venture inland, you'll end up in the core of Sri Lanka's tea country. The picturesque slopes of Nuwara Eliya and Ella are covered with undulating green tea manors, making a postcard-wonderful background. Here, you can partake in a directed visit through a tea manufacturing plant and relish newly prepared Ceylon tea while looking at the shocking vistas. #### A Jump into History and Culture Past its shocking view, Sri Lanka is saturated with a rich social legacy that goes back millennia. The old city of Anuradhapura offers a brief look into the island's regal past with its very much safeguarded ruins and consecrated locales like the Sri Maha Bodhi tree, accepted to be the most seasoned living tree on the planet. Likewise, Polonnaruwa, the second capital of antiquated Sri Lanka, flaunts noteworthy archeological locales, including sanctuaries and sculptures that mirror the island's imaginative ability. Your Sri Lanka visit bundle will likewise incorporate the chance to encounter the nearby culture through customary moves, music, and culinary joys. Try not to miss attempting neighborhood top picks like containers, kottu roti, and the famous Sri Lankan curry, which burst with flavor and mirror the island's assorted culinary impacts. #### Special Untamed life Experiences Sri Lanka is a sanctuary for untamed life devotees. The island is home to a few public parks, including Yala and Udawalawe, where you can set out on an exhilarating safari. Spotting great elephants, panthers, and a heap of bird animal types is an elating encounter that couple of can stand up to. The opportunity to notice such heavenly animals right at home is really extraordinary. #### Consistent Travel from Bangalore sri lanka tour package from bangalore has never been more straightforward. With numerous flight choices, your tropical escape is only a couple of hours away. Entering an alternate world, with its accommodating local people and energetic business sectors, makes certain to be a reviving change from the hurrying around of city life. #### Your Process Is standing by With Surfnxt, you can modify your Sri Lanka visit bundle to accommodate your own inclinations, guaranteeing that each snapshot of your process is extraordinary. Whether you're looking for unwinding on flawless sea shores, experience in the mountains, or social advancement, Sri Lanka is the best objective for your next occasion. Enjoy the tranquility, experience, and appeal that look for you on this charming island. Prepare to investigate the sorcery of Sri Lanka — your tropical escape begins now!

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.

(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.)

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.

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.

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.

Bon VoyApetit!

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.

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.

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.

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.

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