Summary
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.
Author Notes
NATIONAL GEOGRAPHIC is one of the world's leading nonfiction publishers, proudly supporting the work of scientists, explorers, photographers, and authors, as well as publishing a diverse list of books that celebrate the world and all that is in it. National Geographic Books creates and distributes print and digital works that inspire, entertain, teach, and give readers access to a world of discovery and possibility on a wide range of nonfiction subjects from animals to travel, cartography to history, fun facts to moving stories. A portion of all National Geographic proceeds is used to fund exploration, conservation, and education through ongoing contributions to the work of the National Geographic Society.
Library Journal Review
Chilis in Santa Fe, NM, seafood in Sydney, Australia, and street food in Vietnam are just some of the delicious topics covered in this beautifully designed volume in a series of National Geographic coffee-table travel books (e.g., Journeys of a Lifetime and Sacred Places of a Lifetime). Foodies and travelers will enjoy thumbing through the pages and identifying the food they have tasted and/or would love to experience in these locales. The book is arranged thematically, by ingredients and by kinds of food markets, street foods, and great food towns. Page-length entries feature fabulous color photographs, a descriptive summary, brief planning information, and useful web sites. VERDICT A large book that's more appropriate for browsing than in-depth travel planning or carrying along on your trip this lovely volume will help travelers and, in particular, traveling foodies decide where to go next. Highly recommended.-Louise Feldmann, Colorado State Univ. Lib., Fort Collins (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Excerpts
Top Ten New Year's Celebratory Feasts Around the World Forget-the-Year Parties, Japan Bonenkai, 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, China On 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, Vietnam An 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, Mongolia Mongolia'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.mn New Year's Eve, Russia Feasting 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.com New Day, Iran The 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, Italy A 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.com New YearR Excerpted from Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe by National Geographic Editors All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
