travel
The best travel locations for foodies around the world.
The Red Chapulín. Second Place in SFS 4: Golden Summer Challenge.
A chapulín lit on the stone wall at the overlook outside the church on Cerro de San Miguel. Down in the valley, there are marketplace stalls that sell those meaty red locusts roasted and seasoned with lime and salt and wrapped in tortillas and to me they taste like tiny land-lobsters.
By Tony Marsh5 years ago in Feast
Cachapas in Caracas
The first bite of the “cachapa” was a time machine that instantly transported me back to Venezuela. Back to the warm, balmy air. Back to the palm trees and open roads. Back to the beaches, the sun, the white sand. Back to fresh squeezed pineapple juice, full of sweetness and yellow pulp. Back to the salty, creamy, piping hot mixture that had conquered my taste buds then, and were planning a re-enactment in my mouth today.
By Bella Blue5 years ago in Feast
Around the World in 30 Days
Three weeks ago I was stranded near O’Hare in Chicago, Illinois and the only restaurant within walking distance to my hotel was a Vietnamese restaurant. I had never had Vietnamese food before, but I figured that it was better than having to take an Uber or bus out to find something else. So I ate there.
By Nicole Westerhouse5 years ago in Feast
You Are What You Eat
Of all of the abundant pleasures that this world has to offer, is there really anything better than food? I would gladly hear the arguments for all of the cases, but I could hardly proclaim myself a fair and impartial judge on the matter, at least not with a straight face. Inwardly, I would probably be dreaming of the chuck roasts my mom would make for our birthday supper requests, or the cheerful bacon and egg breakfasts my grandparents would lay on the sun-drenched table after I spent the night. The smell of food is the simplest key into the gateway of memory, each fragrant spice recalling holidays long gone, each waft of roasting meats evoking fires on summer nights beneath the stars. The simple act of breaking bread, of cooking and sharing with those you cherish, is one of the oldest and most beautiful traditions that we, as humans, have upheld and perfected.
By Christopher Abel5 years ago in Feast
Connecting with Great Food, People and Places, Provence . Top Story - July 2021.
On a glorious New England summer day I prepare a French meal I will soon serve to a group of close friends on my well-worn tablecloth that sports sunflowers and lavender. As I lay out this precious keepsake, I'm immediately transported back to Provence.
By Felicity Harley5 years ago in Feast
Guamanian Barbeque
The Chamorro language of Guam is now a dead language- with fewer than 10,000 native speakers and even fewer who learn it as a first language, my dad is among a dying breed. I feel a duty to continue learning and sharing as much as I can about the culture, the language, and the food.
By Devin Zamora5 years ago in Feast
Humid Streets, Crowded Shops, Aromatic Eats
I stand on the side of a busy road, the rikshaws are rushing past me in frantic ways. The summer of Punjab is humid and hot, I see a family standing next to me, the father holding the plate of Gol Gappe, while the mother and kids indulge in the savoury treat. Mt grandpa is bargaining with the street vendor, I assume fifty rupees for a plate is far too much, the humid street has an aroma which I could never forget. The cardamom and clove dance as the hidden notes of fennel roam the crowded street. My grandpa, after a couple of rounds of bargaining finally hands me my first plate of Gol Gappe. Hollow, round semolina puffed into a ball, poked at the top to fill the cavity with warm potatoes and sweet tamarind sauce. The savoury spicy water composed of cumin, chillies, and mint filled the balls. I saw the family next to me, devour a ball in one bite, I attempted to do the same and the water came crashing down my face, the chillies, in particular, were not fun.
By ceemone sidhu5 years ago in Feast
My Fish Dish at Lake Tazawa
Cycling around Japan’s deepest lake, I quite literally stumbled into this place. The smell of the fire mixed with a roasted fish skin…. The juice dripping out of the edges... The inside sizzling away….I was drawn in like a moth to the light. I found this place by chance, bumbling my bike right up to the outside patio where I could see the fish cooking.
By SheRockScience5 years ago in Feast
Making Kimchi in the Misty Mountains of Korea
Your Dream Korean Vacation The noise and bustle of Seoul, South Korea’s exciting, vibrant capital, is behind you. You’re heading east, toward the coast. Korea is a mountainous, forested country; your rented car, which smells like new leather, winds through narrow roads, switch-backs, tunnels.
By Eric Dovigi5 years ago in Feast
