Articles in the Culinary Travel Category
As the most southerly of the Greek Islands, Crete enjoys a long, hot summer and an even longer tourist season, thanks to its classic Mediterranean blend of sun-baked beaches, inland flora and the bright blue of the Cretan Sea. But this island has a distinct history and its people retain a deep sense of heritage that goes far beyond the resorts of the eastern shores or cheap flights to Heraklion. Look elsewhere and you can help sustain the Crete of ancient civilisations, culinary traditions and warm hospitality.
By Angie Aspinall
Coppice Retreat is a chic eco-studio adjoining the fabulous home of Gabriela Lerner and Neil Baird, in the quiet hamlet of Higher Coombe, near Shaftesbury, with country walks right from the door and close to many of the top visitor attractions in Dorset and Wiltshire (South West England). With River Cottage HQ an hour and a half away and free-range eggs available down any country lane, this is a great place for a foodie getaway.
By Neil Lyon
The Eastern Cape province of South Africa is a diverse and sunny region where travellers can sink their hands into the earth of farm life in our beautiful country, South Africa. Whilst travelling through South Africa and the Eastern Cape, travellers are certain to notice the farm stalls – small roadside shops that sell homemade produce like jellies, jams and local arts and crafts.
By Polona Vida Čeligoj
Kafuli – which in the local Dioula language means ‘a gathering of different people’ – is a local grassroots organisation running a variety of projects, from foster parenting to programs in education, fair-trade agriculture and responsible tourism. Yes, you heard right – it’s small but it actually runs all of these projects.
By Cindy Fan
I can’t imagine a nicer setting to fail at making Ua Si Khai. We are a 15-minute tuk-tuk drive outside Luang Prabang’s tourist centre in lush and tranquil countryside. The class is held beside a small lake where the tilapia was caught for our Mok Pa, whitefish filets wrapped in a banana leaf with an herb marinade and steamed. The outdoor pavilion holds individual cook stations, fully outfitted, and one head demonstration table loaded with the fresh herbs and flavours essential to Lao cuisine
Farmstead Chef, co-authored by Lisa Kivirist and John Ivanko, captures the movement back into the kitchen, and gardens. Whether to savor the flavor of fresh, unprocessed foods, to reduce the number of miles some foods are shipped from farm field to plate, or just save some money by eating seasonally and locally, millions of people are hitting the farmers’ markets, supporting restaurants that feature locally sourced ingredients or growing their own food in their backyards, rooftops or community gardens.
By Lindsay Milich
Although celebrated foods such as hummus, tabbouleh, baba ghanouj, falafel and kibbeh have become relatively mainstream, authentic Lebanese food is not homogeneous or over-done; it is unique, regionally diverse, many-layered, and full of character…Every village and every region has its specialties, whether it is spicy fish sandwiches with tahini (samkeh harrah) in the northern port of Tripoli, or fist-sized kibbeh filled with lamb-tail fat then grilled (kibbeh shaham); a specialty of the mountain village Zghorta.
By Aasta Schneider
Portugal’s slow-paced lifestyle, friendly people, impressive sustainable energy policy (currently 45% of energy used comes from renewable resources), long growing season, excellent climate, and an opportunity to join the Cooperative Ecologica in Colares, beckoned my husband James and I to leave our New Hampshire farm and move to Portugal. Given our life-long experience in sustainable living and organic farming, the move was a natural one.
By Lindsay Milich
Time and time again the people of the tiny Eastern Mediterranean country of Lebanon have picked themselves up after the stun of war and political instability, and marched forward determinedly. Despite the fact that normal progress and day to day living has been stifled in such staggering ways the people here have repeatedly found the strength to carry on. And interestingly enough, food and wine have often provided the backdrop for some of the most remarkable stories of Lebanese resiliency.
By Lindsay Milich
Lebanon has a lot going for it: Mountains, sea, history, natural beauty, diversity, energy, culture, and a culinary heritage to be envied. The wine-growing tradition here is one of the most ancient; its origins can be traced back to the sea-faring Phoenicians. Today, the industry is booming, and there are over 30 wineries operating in this small country, many in the fertile Bekaa Valley. In conjunction with this growth, wine tourism also represents a market of increasing importance.