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CULINARY TRAVEL DESTINATIONS
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Looking for a rich culinary and cultural experience? The Gumbo State has it all. Explore Louisiana Culinary Trails. Relax to live jazz and sample Cajun country flavours in Louisiana -- the food capital of the American Deep South. The beignets (hot French doughnuts) and café au lait from Café du Monde in New Orleans are out of this world |
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Barbados - -go where the food and the music takes you. Visit the Oistins fish market for a taste of fried flying fish and cou cou (mashed corn meal and okra) - - the country’s national signature dishes and dance to the rhythm of authentic island sound. Bajan cuisine has African, Indian and English influences.
Ask Chef Paul Yellin, highly acclaimed chef and author of the popular rum cookbook, Infusion! Spirited Cooking and he will tell you why Bajan food is so rummy yummy good.
Delight in local specialties like roti, cottage pie, black pudding and grilled black-bellied lamb chops. Whether you crave traditional Bajan fare or inventive cuisine, you'll find it at one of the island's many restaurants, each surveyed and rated by Zagat. Worried about those extra calories, shake it off to the beat of calypso music. Smell, feel and taste the spice of life in mother nature’s paradise. |
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While on a Caribbean adventure, stop in Antigua and Barbuda and relax on the stunning beaches, enjoy delicious seafood, and locally grown fruits like the extra sweet black pineapple, guava and passion fruit. The Black Pineapple is the country's official fruit and it symbolizes hospitality and general well-being. This sugar producing country's culinary specialties include lobsters, a variety of seafood, creole dishes and national cuisines like Pepperpot (vegetable stew with salted meat) serve with Foun-gee(cornmeal and okra dumplings), Ducana (grated sweet potato with coconut, sugar and spices cooked in a banana leaf) and Tamarind balls.
One destination, 32 gorgeous Caribbean islands. Escape a hectic lifestyle. Live your dreams and get the true 'Vincy' experience! |
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Israel has been long been described as a land of wheat, and barley, and vines; of fig trees and pomegranates; a land of olive oil and -- of course -- milk-and-honey. Israeli food is more than Jewish cuisine of bagels and lox. Restaurants in the country's major cities feature innovative dining based on cuisines from around the globe with an Israeli twist. Discover the secrets to an Israeli breakfast -- why it is so simple, yet amazingly delicious. Walk the footsteps of Jesus -- and dine on recipes dating back over 2,000 years -- it is life-changing!
"Fashion is in Europe, living is in America, but eating is in China." The phrase is a testament to the popularity of Chinese cuisine and why it plays a big role in the world's food civilization. The Chinese believe that eating good food can bring harmony and closeness to the family and relationships. Explore the Culinary Kingdom of China -- its delectable food and ancient culture. A great time to visit is during the 2010 Shanghai World Expo.
Indonesian cuisine reflects the vast variety of people that live on the 6,000 populated islands that make up Indonesia There is probably not a single "Indonesian" cuisine, but rather, a diversity of regional cuisines influenced by local Indonesian culture and foreign influences. Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Indonesia’s indigenous techniques and ingredients are influenced by India, the Middle East, China and finally Europe. Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of Indonesia. The Indonesian island of Maluku, which is famed as "the Spice Island," also contributed to the introduction of native spices to Indonesian and global cuisine. The cuisine of Eastern Indonesia is similar to Polynesian and Melanesian cuisine.
Indonesia is the home of sate; one of the country's most popular dishes, there are many variants across Indonesia. Sumatran cuisine, for example, often shows its Middle Eastern and Indian influence, featuring curried meat and vegetables, while Javanese cuisine is rather more indigenously developed. Elements of Indonesian Chinese cuisine can be seen in Indonesian cuisine: Items such as bakmi (noodles), bakso (meat balls) and lumpia have been completely assimilated. |
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Anyone for Turkish delight? Think Turkey cuisine, deemed as one of the three great world cuisines, along with French and Chinese. Culinary art in Turkey is influenced by centuries of tradition. The ingredients, flavours, textures, preparation and cooking techniques originated across the many different regions that comprised the vast Ottoman Empire which ruled for five centuries until 1923 when Mustafa Kemal Ataturk founded the Turkish Republic.
The word “fresh” said Brenda Farrell, is the best way to describe Turkish cuisine. For, although the Turkish people are expert in preserving foods, herbs and spices to sustain them through winter months, their preference is to enjoy local foods in season. According to Joan Peterson, author of Eat Smart in Turkey, this is one of just a few countries that is able to feed all its people with locally grown food that is abundant, healthy and grown without chemicals. While the written word does little to impart the delicious flavours of Turkish cuisine, the most notable dishes in Turkey today are: |
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*Vegetables cooked in olive oil (zeytinyagli) *The last dish deserves special mention: a selected vegetable is cooked with onions and tomatoes in abundant olive oil and garnished with salt, sugar and sometimes garlic, and served cold. Eggplant in olive oil, the famous “imambayildi” is particularly worthy of note. Translated, it means “the imam fainted” but the legend does not clarify whether the imam fainted because of the delicious taste of the dish or because of the large quantity of olive oil used in its preparation!
Turkish sweetmeats are famous throughout the world and many of these, such as sutlac, tavuk gogsu, kazandibi, have milk as the basic ingredients. Best known, though, are the baklava and kadayif pastries, favourites of young and old alike. Dried fruits are stuffed with delicious nuts, yogurt or kaymak (clotted cream.) All these can be enjoyed at Café Vancouver.
Among the national drinks, Turkish coffee, ayran, boza, and rakı each have their fans. Ayran, a refreshing mix of yogurt and water is enjoyed with any meal. And the drinking of raki is a veritable rite in itself, and is enjoyed with water, which turns the clear liquid milky, and traditionally accompanied by a variety of meze (hors d'oeuvres) and traditional Turkish music. Turkish coffee is served thick and dark in a small cup and may be served "sekersiz"(without sugar), "orta sekerli (with a little sugar) or "sekerli " (with a lot of sugar!). |
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The most popular dishes that originated in Indonesia are now common across most of Asia. Popular Indonesian dishes such as satay, beef rendang, and sambal are also favored in Malaysia and Singapore. Soy-based dishes, such as variations of tofu (tahu) and tempe, are also very popular. Tempe is regarded as a Javanese invention, a local adaptation of soy-based food fermentation and production. Another soy-based fermented food is oncom similar to tempe but different fungi and particularly popular in West Java.
Wow Philippines: Wake up to this friendly tropical paradise of 7,107 dotted with a kaleidoscope of food vendors at practically every street corner. Learn about "Fil-Hispanic" cooking and indigenous ingredients from the land and sea. Fascinating, deliciously exotic -- you must taste to experience it. Ask about their incredible travel offers.
For links to other culinary travel destinations, click here. |
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Hors d’oeuvres (meze)
Pastries (borek) filled with meat, cheese and/or vegetables
Vine leaves (dolma) stuffed with two different meats or rice
Broiled or roasted meat dishes (kebab and kofte)
Different kinds of rice dishes (pilav)
Different kinds of salads |
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