Day 153 of the project,
Te Anua, New Zealand
Gastronomically speaking, I had high expectations for my month in Southeast Asia. The region is famous for its diversity and flavor combinations. San Francisco offers solid access to Asian cuisine (especially Chinese).Yet there are certain things that simply do not cross oceans and can only be experienced in the native environment. I was stoked to see what arrived on my plate.
This post could go on forever, so for the sake of brevity, I have clustered experiences into four categories: fruit, spicy, savory and exotic. Consider yourself warned...do not read this when hungry.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
December 5, 2014
November 4, 2014
Foodie report #4 - Southern Africa
Day 120 of the project,
Heathrow airport, England
Aside from bunny chow and pinotage, I had little knowledge about and no expectations for cuisine in Southern Africa. I was not surprised by the high meat consumption but by the obsession of dried meats and jerky. South Africa's colonial legacy and physical location on the Indian trade route could be tasted in the various curries. In contrast, the German influence did not extend as far as anticipated in the Namibian beers. In short, meals were generally high protein and fat and washed down with mediocre light beers. There were some highlights:
Heathrow airport, England
Aside from bunny chow and pinotage, I had little knowledge about and no expectations for cuisine in Southern Africa. I was not surprised by the high meat consumption but by the obsession of dried meats and jerky. South Africa's colonial legacy and physical location on the Indian trade route could be tasted in the various curries. In contrast, the German influence did not extend as far as anticipated in the Namibian beers. In short, meals were generally high protein and fat and washed down with mediocre light beers. There were some highlights:
October 24, 2014
In the food chain
Day 109 of the project,
Swakopmund, Namibia
It is the amazing the amount of information that can be gathered from a pile of rhinoceros shit. Obviously, you can learn about their diet and digestive process. Rhinos only have one stomach (unlike other large herbivores) and cannot fully process their roughage...meaning the pile of poop actually looks like an explosion of half chewed twigs. Less obvious is that a dominant male will drop in his territory; other males will pass by and drop on the perimeter of his poop, which alerts him about guests in his area. It is like a message board for the rhino community. However, when a female rhino wants to get the male's attention, she will poop directly on top of his pile. Initially this will piss him off, until he realizes who left the message.
However, the most important thing you can learn from the dung is proximity to the animal. So when the pile belongs to the less social and more aggressive black rhino and is relatively fresh, your park rangers on the guided morning walk tend to get a little nervous. A bad encounter between the locals and foreign tourists is not exactly great PR.
In my normal life, I have never taken any interest in rhino shit. These creatures were an abstraction--something seen from the comfort of my living room on National Geographic. I never dreamed I would be in such close physical proximity.
Swakopmund, Namibia
It is the amazing the amount of information that can be gathered from a pile of rhinoceros shit. Obviously, you can learn about their diet and digestive process. Rhinos only have one stomach (unlike other large herbivores) and cannot fully process their roughage...meaning the pile of poop actually looks like an explosion of half chewed twigs. Less obvious is that a dominant male will drop in his territory; other males will pass by and drop on the perimeter of his poop, which alerts him about guests in his area. It is like a message board for the rhino community. However, when a female rhino wants to get the male's attention, she will poop directly on top of his pile. Initially this will piss him off, until he realizes who left the message.
However, the most important thing you can learn from the dung is proximity to the animal. So when the pile belongs to the less social and more aggressive black rhino and is relatively fresh, your park rangers on the guided morning walk tend to get a little nervous. A bad encounter between the locals and foreign tourists is not exactly great PR.
In my normal life, I have never taken any interest in rhino shit. These creatures were an abstraction--something seen from the comfort of my living room on National Geographic. I never dreamed I would be in such close physical proximity.
September 21, 2014
Foodie report #3 - Eastern European capitals
Day 76 of the project,
Vis, Croatia
In the first two and a half weeks of September, I sprinted through five major cities in Central and Eastern Europe. Each city had its own distinct culture and history along with beautiful collections of castles, palaces, art, gardens and museums. It was simultaneously overwhelming and invigorating to absorb so much in such a short time. But rather than attempt to share every detail of each city (which I believe my Instagram feed does a far more effective job), I am choosing to share the gastronomical highlights.
Vis, Croatia
In the first two and a half weeks of September, I sprinted through five major cities in Central and Eastern Europe. Each city had its own distinct culture and history along with beautiful collections of castles, palaces, art, gardens and museums. It was simultaneously overwhelming and invigorating to absorb so much in such a short time. But rather than attempt to share every detail of each city (which I believe my Instagram feed does a far more effective job), I am choosing to share the gastronomical highlights.
August 8, 2014
Foodie report #2 - Chile
Dia 31 del proyecto
Entre de Madrid y San Sebastián
Unlike my sky-high expectations for Chilean wines, I had no clear picture of its cuisine. It's neighbors have their claims to gastronomical fame: Argentina has its steaks and Peru has its trendy Peruvian fusion foods. My best guess was that Chile would deliver something in between. I was sort of correct.
What I discovered was a lack of mid-range restaurants. There were plenty of mediocre sandwich and fast food chains at rock bottom prices. One could also find a decent meal at a food stall in the mercados centrales of the larger cities. However, to experience truly good food, one must be prepared to pay a staggering rate for international-style cuisine. Peruvian fusion is trendy, as is Japanese sushi. And despite the mountains of fresh produce in the mercados, it required an act of god to find a restaurant that would use vegetables in any significant quantity. In the end, I had two great meals worth mentioning.
Entre de Madrid y San Sebastián
Unlike my sky-high expectations for Chilean wines, I had no clear picture of its cuisine. It's neighbors have their claims to gastronomical fame: Argentina has its steaks and Peru has its trendy Peruvian fusion foods. My best guess was that Chile would deliver something in between. I was sort of correct.
What I discovered was a lack of mid-range restaurants. There were plenty of mediocre sandwich and fast food chains at rock bottom prices. One could also find a decent meal at a food stall in the mercados centrales of the larger cities. However, to experience truly good food, one must be prepared to pay a staggering rate for international-style cuisine. Peruvian fusion is trendy, as is Japanese sushi. And despite the mountains of fresh produce in the mercados, it required an act of god to find a restaurant that would use vegetables in any significant quantity. In the end, I had two great meals worth mentioning.
July 21, 2014
Foodie report #1 - Peru
Dia 14 del proyecto
Aeropuerto de La Paz, Bolivia
It is no secret within the foodie community that Lima is a fast-rising star. The globally renowned chef, Gaston Acurio, became famous for elevating his country's cuisine onto the international stage. The expansion of the elegant cevicheria, La Mar, to San Francisco and New York, introduced the world to Peruvian-style fine dining. I've been to the one in SF several times and was excited to taste more of what the country had to offer.
Aeropuerto de La Paz, Bolivia
It is no secret within the foodie community that Lima is a fast-rising star. The globally renowned chef, Gaston Acurio, became famous for elevating his country's cuisine onto the international stage. The expansion of the elegant cevicheria, La Mar, to San Francisco and New York, introduced the world to Peruvian-style fine dining. I've been to the one in SF several times and was excited to taste more of what the country had to offer.
July 13, 2014
Dos Limas
Day 7 of the project,
On the road to Cuzco
Like so many cities around the world, Lima is a city divided between the have's and have not's. I spent two days wandering around the wealthy suburbs that line the coast. Beautiful and modern buildings, immaculate parks (complete with tennis courts and football pitches), casinos and shopping malls. Not to mention the amazing food and diverse array of options. It was easy to forget about the reality of most Limenos.
It is in plain view now. The bus is flying along the highway, passing the barrios that teem with shoddy half-constructed apartments, no hint of grass (just garbage and dirt), dirty markets and questionable restaurants. The food might taste good, but it would most certainly upset my delicate first-world stomach.
The stark contrast surfaces many thoughts and feelings. What is poverty? I certainly know how academics and economists define it. But there is a distinction between being poor and suffering. Obviously the failure to meet basic needs is considered suffering. And the seven-figure incomes of the technorati of Silicon Valley are at the other extreme. Beyond that is a sea of gray area. In the spectrum of privilege, where does one go from being impoverished to poor to middle class to rich to extremely rich? And where are people the happiest?
On the road to Cuzco
Like so many cities around the world, Lima is a city divided between the have's and have not's. I spent two days wandering around the wealthy suburbs that line the coast. Beautiful and modern buildings, immaculate parks (complete with tennis courts and football pitches), casinos and shopping malls. Not to mention the amazing food and diverse array of options. It was easy to forget about the reality of most Limenos.
It is in plain view now. The bus is flying along the highway, passing the barrios that teem with shoddy half-constructed apartments, no hint of grass (just garbage and dirt), dirty markets and questionable restaurants. The food might taste good, but it would most certainly upset my delicate first-world stomach.
The stark contrast surfaces many thoughts and feelings. What is poverty? I certainly know how academics and economists define it. But there is a distinction between being poor and suffering. Obviously the failure to meet basic needs is considered suffering. And the seven-figure incomes of the technorati of Silicon Valley are at the other extreme. Beyond that is a sea of gray area. In the spectrum of privilege, where does one go from being impoverished to poor to middle class to rich to extremely rich? And where are people the happiest?
July 9, 2014
Diente sucre
Day 3 of the project
Santiago, Chile
Santiago, Chile
One of the greatest pleasures of travel is tasting new things. Especially sweet things. Chocolate is preferred, but new kinds of fruit, candy, pastries, cake and ice cream are wonderful. Each country has its own specialty and the corporate candy giants have made country-specific delights in colorful packaging. Though if I'm being honest, I have just as much love for dessert in my home country as I do on the road. I digress.
While a single day in Santiago is not nearly enough time to try everything in the pasteleria, I was estatic to discover the Chileans love dulce de leche just as much as their Argentine counterparts. For those who have not experienced this divine culinary invention, it is a thick, creamy caramel paste. It is liberally applied to any pastry known man. It is mixed into ice cream. It is paired with chocolate. It is even eaten by spoon (don't judge). It can be made by slowly boiling sweetened condensed milk for several hours, though most recipes advise caution due to sticky explosions.
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