Read about Spanish Gazpacho, Kobe Beef, Dark Dining in Montreal, Okonomiyaki in Vancouver and Sonoran Desert Oregano.
In this collection of articles, I approach food from the perspective of its origins. Culinary traditions and origins are the key to expanding your global palate. Whether you do it through armchair travel and television shows geared toward foodies, or through actual travel, we cover tips and pointers about what to look for on your trip - to the grocery store or to another city, town or country.
Culinary Vacations Kicks off our new column feature covering the hot trend in travel - vacations that include getting in the hotel kitchen with the chef.
North America
- Chicago's Hot Doug's and Los Angeles' Pink's Dogs - Chicago has another foie faux pas: they fine a top sausage and hot dog guy for making a foie dog. Ever been to Pink's the LA legend? I cover both here.
- Montreal's O Noir Restaurant and Dark Dining - Dark dining is taking off around the world, Montreal is a leader in this eye-opening trend.
- Gumbo in New Orleans and at home - If you love the Big Easy, here's my recipe for it's favorite dish, Gumbo Step-by-Step
- Miami's Wish restaurant, Interview with Chef Michael Bloise - Miami is hot, hot, hot and I interviewed one its hottest chefs.
- Okonomiyaki - Thought you knew all about Japanese food? Bet you never heard of this! Vancouver holds her own with this popular Japanese omelette.
- New Haven Pizza, Boston, New York - Everyone loves pizza, where to get the best?
- The Seri People produce some of the best Oregan you'll ever taste.Sonoran Desert Oregano is featured in a unique project that helps preserve a culture and build and economic model for their future.
- Seri Oregano is perfect in Jack's Chili. An American Classic.
Europe
- San Sebastian Spain and the "molecular gastronomy" movement. Spain shares her soul, rooted in tradition and enticed to innovation.
- See what Italy's Po Valley is famous for in Prosciutto with Pedigree.
- Gazpacho Spain's Famous Cold Soup - For summer there can be almost nothing better than a cold mug of gazpacho.
- My travel bliss on a Greek beach is interrupted by some Brits on vacation.
- Greek food is wonderful year-round and my Olive Grove Adventure will not soon be forgotten. Includes an olive oil secret, too.
- We also re-think the popular French wine, Beaujolais Nouveau with the help of Wine Expert Jonathan Alsop, here.
Asia
- Japan, Boston, New York - Kobe beef spots - A primer on Kobe beef and which restaurants are getting noticed for their Kobe.
- And the Japanese food craze that's part of the "Matsuzaka-effect" is bringing Beantown gifts of Ramen, Onigiri, and Toe Sox.
- I just got back from Penang. Sort of. A Malaysian dining experience, complete with a link to June Chua's excellent primer.
- Shabu Shabu - Beyond Sushi - In winter (or summer with the AC cranked low) shabu shabu is a perfect way to enjoy a shared hot-pot and Kobe is perfect for this method.
Take my Global Gourmet poll and let me know where to go next!
Copyright Jacqueline Church. Contact the author to obtain permission for republication.
Jacqueline Church - Award-winning writer, speaker, teacher on topics at the intersection of gourmet and sustainable food issues.
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