Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe, by National Geographic
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Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe, by National Geographic
Free Ebook Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe, by National Geographic
For pure pleasure, few experiences are as satisfying as a chance to explore the world’s great culinary traditions and landmarks—and here, in the latest title of our popular series of illustrated travel gift books, you’ll find a fabulous itinerary of foods, dishes, markets, and restaurants worth traveling far and wide to savor.On the menu is the best of the best from all over the globe: Tokyo’s freshest sushi; the spiciest Creole favorites in New Orleans; the finest vintages of the great French wineries; the juiciest cuts of beef in Argentina; and much, much more. You’ll sample the sophisticated dishes of fabled chefs and five-star restaurants, of course, but you’ll also discover the simpler pleasures of the side-street cafés that cater to local people and the classic specialties that give each region a distinctive flavor.Every cuisine tells a unique story about its countryside, climate, and culture, and in these pages you’ll meet the men and women who transform nature’s bounty into a thousand gustatory delights. Hundreds of appetizing full-color illustrations evoke an extraordinary range of tastes and cooking techniques; a wide selection of recipes invites you to create as well as consume; sidebars give a wealth of entertaining information about additional sites to visit as well as the cultural importance of the featured food; while lively top ten lists cover topics from chocolate factories to champagne bars, from historic food markets to wedding feasts, harvest celebrations, and festive occasions of every kind. In addition, detailed practical travel information provides all the ingredients you’ll need to cook up a truly delicious experience for even the most demanding of traveling gourmets.
Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe, by National Geographic- Amazon Sales Rank: #790574 in eBooks
- Published on: 2015-05-06
- Released on: 2015-05-06
- Format: Kindle eBook
Excerpt. © Reprinted by permission. All rights reserved. Top Ten New Year's Celebratory Feasts Around the WorldForget-the-Year Parties, JapanBonenkai, or forget-the-year, parties are occasions for workmates or groups of friends to celebrate the previous year’s successes and drown its failures. They usually take place in izakaya, taverns serving smallish Japanese dishes alongside drinks, or restaurants. Rigid protocol applies, at least until everyone is drunk; empty glasses are taboo.Planning: Bonenkai parties take place throughout December; many people attend several. www.jnto.go.jp New Year, or Spring Festival, ChinaOn the eve of this 4,000-year-old lunar festival, families gather for a lavish reunion dinner. Common components are a chicken, symbolizing wholeness; black moss, indicating wealth; sticky cake, boding a sweet new year; and “longevity” noodles, eaten uncut. Dinner usually ends with a whole steamed fish, which is left unfinished to augur a new year of plenty.Planning: Chinese New Year falls on varying dates in January and February. Wear red: it’s a lucky color. www.chinaodysseytours.com Feast of the First Morning, VietnamAn ancestor-worship festival, Tet Nguyen Dan (Feast of the First Morning) is also an occasion to entertain friends and family—and start the year auspiciously. Since even cooks relax for Tet, dishes are prepared ahead and include kho (a tangy stew flavored with caramel and fish sauce), banh chung (sticky pork and mung-bean rice cakes), and cu kieu (pickled spring onions).Planning: Tet usually corresponds with Chinese New Year. Shops and markets close for up to three weeks. www.footprintsvietnam.com White Month, MongoliaMongolia’s three-day lunar New Year festival, Tsagaan Sar (White Month), is celebrated at the junction of winter and spring. Bituuleg (New Year’s Eve dinner) stars a cooked sheep’s rump, accompanied by steamed meat dumplings, lamb patties, and flat biscuits, washed down with fermented mare’s milk and milk vodka.Planning: The date varies from year to year. Mongolians prepare enough food for all-comers. Guests should bring presents. Packaged tours are available. www.mongoliatourism.gov.mnNew Year’s Eve, RussiaFeasting lavishly is at the core of Russia’s biggest festival as many Russians believe the new year will continue as it started. The evening proceeds with a succession of toasts made with vodka or Sovetskoye Shampanskoye (Soviet champagne). Typical dishes include caviar, smoked salmon, goose, and suckling pig. Many Russians also celebrate the Julian Old New Year on January 13-14.Planning: Many restaurants arrange package tours. www.russia-travel.comNew Day, IranThe 3,000-year-old Noruz (New Day) is a Zoroastrian, pre- Islamic festival that remains Iranians’ top holiday. Core to the rituals is the haft sin (seven s’s) spread—usually chosen from sabze (green shoots), samanu (wheat pudding), sib (apples), sohan (honey-and-nut brittle), senjed (jujube), sangak (flatbread), siyahdane (sesame seeds), sir (garlic), somaq (sumac), and serke (vinegar). But it is all display. On the eve itself, Iranians usually eat sabzi polo mahi, steamed rice with green herbs and fish.Planning: Noruz corresponds with the vernal equinox (usually March 21).www.itto.org New Year’s Eve, Piedmont, ItalyA large dinner (cenone) is common throughout northern Italy for New Year’s Eve, but few places take it to the same extremes as Piedmont, birthplace of the Slow Food movement. Expect a dozen antipasti, boiled homemade sausages with lentils, at least three other main courses, and several desserts, including panettone and hazelnut cake.Planning: For an authentic rural experience, enjoy home-cooked food in a family atmosphere at a farmhouse. www.piedmont.worldweb.comNew Year’s Eve, SpainSpaniards devour a grape with each midnight chime. Most people celebrate at home, but large public festivities in Barcelona’s Plaza Catalunya see people assemble with grapes and cava (sparkling white wine) before a night’s clubbing.Planning: Peeled, unseeded grapes are easier to swallow rapidly. www.barcelonaturisme.comNew Year’s Eve, the NetherlandsAlthough restrained in their consumption of pastries for most of the year, Netherlanders abandon all prudence on New Year’s Eve, when dinner ends with deep-fried appelflappen (apple turnovers), appelbeignets (battered apple rings), and oliebollen (doughnuts). They usually toast the new year with champagne.Planning: Some restaurants and hotels organize special dinners as part of a package, often including accomodation. www.holland.comHogmanay, ScotlandOn New Year’s Eve, called Hogmanay in Scotland, most rituals, such as first-footing (visiting) friends and neighbors after midnight, are home-based. Key among the food traditions is a Scottish steak pie, often ordered in advance from butchers, alongside black bun and clootie dumpling—both rich fruitcakes—and shortbread.Planning: In Edinburgh, the Hogmanay Food Fair or upscale butchers, such as John Saunderson, are good places to stock up on goodies. www.edinburgh.org, www.edinburghfestivals.co.uk
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Most helpful customer reviews
37 of 39 people found the following review helpful. Great Book! By W. Dupont This book is sooo cool! I have been to many of the places they write about, and find the book to be amazingly well researched. I plan to use it as a travel planner supplement for future trips because you can't get this kind of information out of a regular travel book. Plus, it a great daydreaming tool. One can flip the pages and imagine wonderful places to visit and eat. I especially appreciate the way they cover all types of dining experiences -- it's not just about expensive, 5-star restaurants. Each page contains loads of information that connects the food to the context of the place. These pieces were clearly written by insiders, people who know the area and can guide you to authentic, memorable experiences.
13 of 13 people found the following review helpful. This is my idea of a great travel book. By J. Strasbaugh Who doesn't want to eat their way around the world? I love this book, it takes care of my holiday shopping list and is hugely entertaining. Food Journeys captures the essence of why I/most people travel -- they want to eat great food in gorgeous locales with interesting people. The photos are beautiful and the info is rich and very helpful. Hadn't thought of food festivals as a good travel destination. Also looking forward to hunting down the best baguette. Lots of fun ideas here. Am glad someone finally made a book like this.
10 of 10 people found the following review helpful. Culinary Globetrotting, National Geographic Style By Ed Uyeshima When I have the privilege to travel to exotic places abroad, I've generally made it a point to find an opportunity to take a cooking lesson in the local cuisine. I figured out a while back that the most intimate way to get to know a culture is through the food they grow, create, cook and eat. Now comes a book from the editors of one of my favorite magazines, National Geographic Traveler, that focuses on the culinary adventures to be had around the globe. As expected, it's a handsome coffee-table book that takes full advantage of the vast catalog of images and articles long featured in the magazine. It's divided into nine beguiling chapters:-- "Specialties & Ingredients" focuses on foods which are unique to specific locales, ranging from Vermont maple syrup to the fresh sushi found at dawn in Tokyo's Tsukiji Market to the vanilla bean that originated on the island of Réunion.-- "Outstanding Markets" spotlights the world's great bazaars such as Thailand's floating markets, Venice's Rialto Fish Market, and in my own backyard, San Francisco's Ferry Building Marketplace.-- "Seasonal Delights" runs the gamut from French truffles to Finnish crayfish to Maryland's soft-shell crabs.-- "In the Kitchen" brings to the fore the intimate secrets of the world's cuisines through classic technique and unique ingredients. Recipes are plentiful in this section's sidebars.-- "Favorite Street Foods" is the section with which I have the most affinity since it highlights exactly the type of food that I would eat as a traveler, the local eats found on mobile food carts, at street kiosks, and in expansive night markets.-- "Great Food Towns" travels far and wide to identify the culinary capitals from Bologna to Goa to Hong Kong to the inevitable destination, Paris.-- "Ultimate Luxuries" identifies the rare treats to be discovered by those with deep pockets, for example, kaiseki feasting in Kyoto and luxuriant dining at the Hotel Cipriani in Venice.-- "The Best Wine, Beer, & More" focuses on some unusual beverages such as Peruvian pisco and Greenland's glacier beer, as well as more predictable choices like Oregon's microbreweries and Sonoma wines.-- "Just Desserts" looks at the world's confectionary delights such as Belgian chocolates and Florida's key lime pie.For each entry, the editors provide critical information on when to go, how to plan a particular culinary adventure, and what relevant websites can help with the planning. There are entertaining top ten lists throughout the book in categories as diverse as Extreme Restaurants and Monastic Tipples. My only complaints about the book are that certain areas (Western Europe, Japan) seem to be favored at the expense of more exotic locales and that there aren't as many "a-ha" moments as I would have hoped from a list as comprehensive as this one. Still, the photography is mostly spectacular, and the editors recognize the most important discovery for the reader - that what and where we eat becomes as much a part of our travel as what we see - and the book successfully delivers an exercise in cultural immersion through our individual palates.
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