Free PDF Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe, by National Geographic
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Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe, by National Geographic
Free PDF Food Journeys of a Lifetime: 500 Extraordinary Places to Eat Around the Globe, by National Geographic
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About the Author
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.
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Top Ten New Year's Celebratory Feasts Around the WorldForget-the-Year Parties, JapanBonenkai, 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, ChinaOn 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, VietnamAn 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, MongoliaMongolia’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.mnNew Year’s Eve, RussiaFeasting 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.comNew Day, IranThe 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, ItalyA 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.comNew Year’s Eve, SpainSpaniards 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.comNew Year’s Eve, the NetherlandsAlthough 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.comHogmanay, ScotlandOn 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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Product details
Hardcover: 320 pages
Publisher: National Geographic (October 20, 2009)
Language: English
ISBN-10: 1426205074
ISBN-13: 978-1426205071
Product Dimensions:
9.1 x 1.3 x 12.1 inches
Shipping Weight: 4.4 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
50 customer reviews
Amazon Best Sellers Rank:
#196,445 in Books (See Top 100 in Books)
If you have the least bit of interest in learning about new cultures and foods, you'll take delight in this book. Through its pages, you'll discover magnificent new geographic areas, meet lots of very interesting people, and discover foods that are common to the areas highlighted. This is a very heavy book, loaded with gorgeous photographs and treasured food journeys and the people behind the great food. This would make a superb holiday or birthday gift for the person interested in food and travel, which includes just about everyone I know. It would also be a great gift for the armchair traveler, as the contents are thoroughly enjoyable from your own living room. This is one of the most beautiful books on the subject of food and travel that I've ever seen.
When I have the privilege to travel to exotic places abroad, I've generally made it a point to find an opportunity to take a cooking lesson in the local cuisine. I figured out a while back that the most intimate way to get to know a culture is through the food they grow, create, cook and eat. Now comes a book from the editors of one of my favorite magazines, National Geographic Traveler, that focuses on the culinary adventures to be had around the globe. As expected, it's a handsome coffee-table book that takes full advantage of the vast catalog of images and articles long featured in the magazine. It's divided into nine beguiling chapters:-- "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.
I bought one as a gift for a friend who said she liked to explore other cultures through food. I ended up buying three more as gifts. Excellent reading, excellent photos, awesome recipes.
Just scratches the surface. Many locations, very little text on each.
Update: currently living in the UK and a good amount of suggestions for the UK are no longer open so this book would be much improved with an updated edition but the places we did visit from the UK in the book were magical!I expected more. I often feel that NYC gets way to much attention in books possibly because so many writers and publishers live there? I realize NYC has good food, I have eaten at many great places there but I really felt like half of the US food places were listed as NYC. I definitely noticed a lack of places listed from Africa. Overall, I liked what was listed but I really had hoped for more balance in locations. I also wished that there were 2-3 options listed for US cities (Kansas City BBQ only gave info for one location but most other books would list 2-3 major players on their BBQ scene). I guess for the title "Food Journeys" I expected there to be enough information to plan a 2-4 day trip somewhere focusing on foods of that region (not just one listed restaurant). Beautiful pictures and some festivals were listed I had not thought about before (Michigan Cherry and Kentucky's Bourbon Trail). I was disappointed with the lack of history and cultural significance written about Modena, Italy and Balsamic Vinegar, the quote that did me in was "it's becoming common for newlyweds in this region to ask for barrels" was a rather flippant way to describe a regional food where the family business of balsamic vinegar goes back 5+ generations at most estates (and a lot of barrels are over 30 years old)! I would recommend this book at used prices but I do not think I would feel that this books value was worth its new or MRSP price.
Aloha, The book only took 5 weeks to get here. Hawaii is hard to get to. But it is a beautiful coffee table piece.
Fabulous book for anyone who loves food. Great photos, good writing and interstign topics - some very obvious choices but some wonderfully obscure ones. There are markets, producers, regional specialties and classes written up. I've already booked in for a chili cooking class written up as I'm headed to Santa Fe and that's one of the great classes mentioned.
Great coffee table book! People love to grab it and read it
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