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Will Travel For Food – How Far Will You Go For Food?

by Jing on 2010/07/12 in Food and Travel


There is no better way to see the world than through food. In the words of Keith Bellows, editor at the National Geographic Traveler magazine “A meal is more than an intake of calories; it’s an exercise in cultural immersion. What people eat, when they eat, where and how they source the food, what gastronomic rituals they observe – all offer telling insights to a place and its people”. I couldn’t agree more. Food and travel transcends barriers, allowing us to become more aware of our surroundings, be it culturally or simple sights and sounds. By discovering a new dish in a distant part of the globe, we enhance the occasion and travel destination.  Food simply brings people together, and when mixed with travel, it takes everything to new heights.

food and travel

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Tasty Salted Pig Parts

3 Meals in San Francisco: Plus Dessert ;)

by Nancy Huynh on 2010/07/02 in Food and Travel

food and travel
The worst part about being a tourist is eating like a tourist. I try really hard not to.

San Francisco’s foodie scene, like its politics, is the most progressive on the West coast. Last summer, I popped into SF for a week getaway with my boyfriend. Although we had no intentions of roughing it on this trip, the high cost of living in this city still meant sticking to a food budget, but still eating well, and eating like a local as much as possible. Since we couldn’t cook any meals in our hotel room without getting creative with the iron and coffee maker, it was 3 purchased-meals every day.

San Francisco Acme Bread Co

Breakfast
Heading over to the Ferry Building on a farmer’s market day we picked up local fruits that can be eaten without fuss (strawberries, peaches, plums, etc) outside by the building entrance. While inside we found a bread bakery that had a small line-up forming with workers in the nearby area getting their daily bread fix at the Acme Bread Company. We later found out, it is a local business with a few locations in the San Francisco area. And their wide selection of freshly baked bread is exclusively served at Michelin rated (2006, 2007) Chez Panisse in Berkley. Naturally we stocked up for two days.

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Buenos Aires

Continued… My Top 10 World Foodie Travel Experiences

by Jing on 2010/06/29 in Food and Travel


As a continuation of my top 10 foodie travel experiences, here are the remaining 5. Please note that I’ve made some recommendations on my last post on what to eat if you decide to venture to these destinations! Please stay tuned for a detailed post on each location. In the meantime, what are some of your most memorable foodie places and how did you know what to eat? I had to dig through a lot of information before I knew what to eat, opting to dine local, as opposed to eating safe.

6) New York, New York winter of 2009 – Who can argue that New York City is the food capital of North America. As the foremost food epicenter, the food scene is dynamic and innovative. I had my first red velvet cupcake, dined at Momofuku, and had a slice of history at Lombardi’s Pizza, America’s first pizzeria. Did I mention the fashion frenzy and shopping? Fuck my life…. Shopping bags in hand and wallet empty, I felt like a tourist that was raped by the Big Apple.

What To Eat: red velvet cupcake, Momofuku restaurant, Lombardi’s pizzaria, New York cheesecake, smoked meat sandwich, etc…..

New York City

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beijing

My Top 10 World Foodie Travel Experiences

by Jing on 2010/06/22 in Food and Travel


I’ve been fortunate to have a global experience starting at a very young age. Moving from Canada to Kuala Lumpur Malaysia, I was enrolled into international school, a move that would forever change my life. I learned early on that change was good; I was introduced to students from around the world and adjusted to life as a foreigner exploring a new and exciting place. My passion for multiculturalism was ignited and my travel bug would forever be in motion, helping me to gain new perspectives on issues from Islam to communism. At the same time, I was able to eat some of the most exquisite foods, leaving a lasting impression on both my palate and my plate. Though as much as I long for that exotic meal tucked away in a dark alleyway, I look forward to exploring new destinations and learning about global food as it should be, no boundaries, no borders.

malaysia

So, as the first post to a new section at Food Trotter, Food & Travel, here are the first 5 of my top 10 foodie travel experiences, more or less in chronological order:

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Fresh Seafood

Dining Under a Highway at Night – DC’s Fish Market

by Nancy Huynh on 2010/06/18 in Food and Travel, North America

food and travel
There are good reasons why one should not visit highway underpasses at night. But I chose to ignore those reasons. On one extremely warm April evening I trekked out of my hotel room into the humid and hot DC evening air and headed to the Metro. It was still bright out, and so my colleague and I thought we would surely arrive at our dinner destination well before sunset. We were wrong.

After missing the metro train, getting lost, and nearly walking onto the Interstate highway (I395), we were hungry and nervous. As we wandered the dark streets, there was not a soul in sight to ask for directions. Nearly 10 minutes had passed before we saw someone. She kindly gave us directions, and a rather hesitant sounding “be careful…have fun”. As we walk into the night, we started to notice a few restaurants that were still open – it was a good sign, but that’s not where we were heading. It was nearly 9 PM, and the sun was long set.
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Altanta

Welcome to “HOTLANTA”, “The Dirty South”

by Samantha Wong on 2010/06/12 in Food and Travel, North America

Altanta

I recently had the pleasure of visiting HOTLANTA (Altanta), and while I didn’t get to go to The Waffle House (as referenced by Jermaine Dupri) I did get to sample some food from another famous Atlanta Institution: The Varsity. Founded in 1928, this 2 acre drive balances quantity, “Two miles of hot dogs, a ton of onions, 2500 pounds of potatoes, 5000 fried pies and 300 gallons of chili are made from scratch daily”, and quality. They insist on ” the freshest of all ingredients and three to six deliveries per day are routine.”

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