- Gebundene Ausgabe: 320 Seiten
- Verlag: National Geographic (20. Oktober 2009)
- Sprache: Englisch
- ISBN-10: 1426205074
- ISBN-13: 978-1426205071
- Größe und/oder Gewicht: 23,1 x 3,3 x 30,5 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 130.837 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe (Englisch) Gebundene Ausgabe – 20. Oktober 2009
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Über den Autor und weitere Mitwirkende
DAN WESTERGREN took up photography after being taught how to develop film by an indulgent science teacher in the eighth grade. That early experience instilled in him a reverence for the classic, timeless feel of a wonderful photograph, a reverence that he continues to feel even with his job as Director of Photography for National Geographic Travel. In addition to photo editing for National Geographic Traveler magazine and Natgeo.com/travel he has photographed a variety of stories, including expeditions up Mt. Kilimanjaro in Africa and Mont Blanc and the Matterhorn in the European Alps. Westergren also went on and photographed an expedition to ski the last degree to the North Pole. Over the years, he's shot some of the world's most intriguing people, places and experiences.
Leseprobe. Abdruck erfolgt mit freundlicher Genehmigung der Rechteinhaber. Alle Rechte vorbehalten.
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 Year’s Eve, Spain
Spaniards devour a grape with each midnight chime. Most people celebrate at home, but large public festivities in Barcelona’s Plaza Catalunya see people assemble with grapes and cava (sparkling white wine) before a night’s clubbing.
Planning: Peeled, unseeded grapes are easier to swallow rapidly. www.barcelonaturisme.com
New Year’s Eve, the Netherlands
Although restrained in their consumption of pastries for most of the year, Netherlanders abandon all prudence on New Year’s Eve, when dinner ends with deep-fried appelflappen (apple turnovers), appelbeignets (battered apple rings), and oliebollen (doughnuts). They usually toast the new year with champagne.
Planning: Some restaurants and hotels organize special dinners as part of a package, often including accomodation. www.holland.com
On New Year’s Eve, called Hogmanay in Scotland, most rituals, such as first-footing (visiting) friends and neighbors after midnight, are home-based. Key among the food traditions is a Scottish steak pie, often ordered in advance from butchers, alongside black bun and clootie dumpling—both rich fruitcakes—and shortbread.
Planning: In Edinburgh, the Hogmanay Food Fair or upscale butchers, such as John Saunderson, are good places to stock up on goodies. www.edinburgh.org, www.edinburghfestivals.co.uk
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-- "Specialties & Ingredients" focuses on foods which are unique to specific locales, ranging from Vermont maple syrup to the fresh sushi found at dawn in Tokyo's Tsukiji Market to the vanilla bean that originated on the island of Réunion.
-- "Outstanding Markets" spotlights the world's great bazaars such as Thailand's floating markets, Venice's Rialto Fish Market, and in my own backyard, San Francisco's Ferry Building Marketplace.
-- "Seasonal Delights" runs the gamut from French truffles to Finnish crayfish to Maryland's soft-shell crabs.
-- "In the Kitchen" brings to the fore the intimate secrets of the world's cuisines through classic technique and unique ingredients. Recipes are plentiful in this section's sidebars.
-- "Favorite Street Foods" is the section with which I have the most affinity since it highlights exactly the type of food that I would eat as a traveler, the local eats found on mobile food carts, at street kiosks, and in expansive night markets.
-- "Great Food Towns" travels far and wide to identify the culinary capitals from Bologna to Goa to Hong Kong to the inevitable destination, Paris.
-- "Ultimate Luxuries" identifies the rare treats to be discovered by those with deep pockets, for example, kaiseki feasting in Kyoto and luxuriant dining at the Hotel Cipriani in Venice.
-- "The Best Wine, Beer, & More" focuses on some unusual beverages such as Peruvian pisco and Greenland's glacier beer, as well as more predictable choices like Oregon's microbreweries and Sonoma wines.
-- "Just Desserts" looks at the world's confectionary delights such as Belgian chocolates and Florida's key lime pie.
For each entry, the editors provide critical information on when to go, how to plan a particular culinary adventure, and what relevant websites can help with the planning. There are entertaining top ten lists throughout the book in categories as diverse as Extreme Restaurants and Monastic Tipples. My only complaints about the book are that certain areas (Western Europe, Japan) seem to be favored at the expense of more exotic locales and that there aren't as many "a-ha" moments as I would have hoped from a list as comprehensive as this one. Still, the photography is mostly spectacular, and the editors recognize the most important discovery for the reader - that what and where we eat becomes as much a part of our travel as what we see - and the book successfully delivers an exercise in cultural immersion through our individual palates.
By Nan C.
That travel bug you were sure airport hassle, terrorists, or a current stay on Poverty Row had killed, comes right back to haunt you as soon as you open this book. Supersized 12"L x 9.5"W and 1" Deep (not counting sturdy hard cover), this five-pounder is no takalong guide. But what a beautiful way to browse and dream! Be sure to take notes - in case.
National Geographic never shys away from sending contributors to wild parts of the world. Foodie destinations in most corners of the globe are covered, as though grim State Department Travel Warnings do not exist. Wonderful index of 313 non-gushy pages, beautiful photos (of course), suggestions for international hotel chains, bed & breakfasts, campgrounds to stay near the goal - from gourmet cooking schools to street food vendor-specialists in world capitals and villages, including the USA, plus the occasional sidelined recipe. Those Preserved Lemons somehow inspired me to get to Morocco ASAP! ###