Destination: Spain
Real Madrid: The Theme Park
by Eva Holland | 09.22.09 | 11:07 AM ET
According to Reuters, the big-name Spanish football club is planning a “Disney-style” theme park near Madrid’s Barajas airport. The only hint about the park-to-be’s attractions so far? They will reflect the club’s “history, legend and values.” Bring on the carnies in Cristiano Ronaldo masks, please.
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Yahoo! BuzzThe Two Sides of Tenerife
by Tom Swick | 09.10.09 | 10:10 AM ET
Photo by Tom Swick Contemplating and celebrating the world of travel
European Flesh and the American Prude
by Rick Steves | 09.08.09 | 12:54 PM ET
Alexandra Beier/Reuters Exploring Europe, exploring travel as a political act
Photo We Love: Tomatina Warrior in Spain
by World Hum | 08.27.09 | 11:30 AM ET
REUTERS/Heino Kalis One happy man flashes a smile yesterday at the annual La Tomatina Festival in Buñol, Spain.
A Night at El Bulli, Frame by Frame
by Eva Holland | 08.19.09 | 10:34 AM ET
After a five-year effort, Amateur Gourmet blogger Adam Roberts finally landed a reservation at El Bulli, the Barcelona restaurant regularly dubbed the best in the world. He’s documented his 30-course evening in an entertaining comic strip/photo essay. David Farley interviewed El Bulli’s chef, Ferran Adria, for World Hum back in March. (Via The Morning News)
San Fermin Festival: Flickr Meets Hemingway
by Alicia Imbody | 07.07.09 | 11:29 AM ET
Hemingway chose Pamplona as the backdrop for his first great novel, "The Sun Also Rises." In honor of the fiesta, we've put together 12 photos that capture the spirit of San Fermin, accompanied by some classic lines from the novel it inspired.
See the full photo slideshow »
British Expats in Spain: ‘Eldorado is Turning to Dust’
by Michael Yessis | 06.24.09 | 11:25 AM ET
The BBC reports that British expats are fleeing Spain, “driven by the double-whammy of a strong euro and a weak local economy.” Says one expat: “This place is losing its heart, it really is sad.” (Via @evanrail)
El Gastor, Spain
by World Hum | 06.16.09 | 9:35 AM ET
Children play in grass piled for Corpus Christi Day in a street in southern Spain.
Mougas, Spain
by World Hum | 06.15.09 | 10:16 AM ET
Men catch a horse during the "Rapa Das Bestas" event in Mougas, northwestern Spain.
Budget Dining in Barcelona: How to Do it Right
by Eva Holland | 06.04.09 | 10:38 AM ET
The first time I visited Barcelona, I was at the tail end of a 10-week backpacking trip around Europe. I had just four days left before I caught a plane back to the U.K. (where I’d been living) and then home to Canada—and, predictably, I was out of money.
My British and Canadian bank accounts were both tapped out, and while I could still charge my dorm bed—a clear necessity—to my credit card, I stubbornly refused to charge restaurant meals or withdraw cash for groceries on it. (The interest will kill you, y’know.)
Travel Movie Watch: ‘Homage to Catalonia’
by Eva Holland | 05.20.09 | 10:53 AM ET
More than 70 years after its initial publication, George Orwell’s Spanish Civil War memoir is hitting the big screen.
Hugh Hudson, best known for “Chariots of Fire” and “I Dreamed of Africa,” will direct, while Colin Firth and Kevin Spacey have already signed on to star—the media coverage of the news doesn’t offer anything definite, but it looks as though Firth will play Orwell, and Spacey will take on the role of Georges Kopp, Orwell’s POUM commander.
Eight Great Family Travel Stories
by World Hum | 05.01.09 | 11:33 AM ET
iStockPhoto To mark World Hum's eighth anniversary, we've collected eight favorite travel stories from our archives that explore the family vacation in all its forms
Eight Great Travel Stories of Serendipity and Kindness
by World Hum | 04.29.09 | 6:09 PM ET
Photo illustration by Jim Benning To mark our eighth anniversary, we've collected eight favorite stories from our archives that show how one person, or one small act of kindness, can alter our sense of the world
Dhani Tackles Poetry: ‘The Dancing Leprechaun’
by Dhani Jones | 04.13.09 | 4:29 PM ET
Red Line Films/Travel Channel, L.L.C. NFL linebacker and Renaissance man Dhani Jones hosts the new Travel Channel show, Dhani Tackles the Globe.
Like any good Renaissance man, he’s writing poems inspired by the travel experiences featured on each show.
The topic of tonight’s journey: Spain’s Basque Country.
The Dancing Leprechaun
In the blink of an eye, the bullet passing by, I’m amused at the compilation,
the assortment,
the distraction which is the ballet written on the granite wall.
The pelota, considered what some might suggest,
is the test,
to defy gravity and bend with the basket.
I lean on life like I lean on the court for support it keeps me lifted. My feet move quickly like a dancing leprechaun not far away searching for the pot of gold.
For in the stands mama y papa bet at hand the game they wish to unfold. The odds the bookie takes pacing the people as they consume tapas and xcholi galore.
The Basque country,
the Basque region,
its passion,
pride and legend they consider and more.
I am a man who has traveled so far to reach this point of flexibility. The ocean of San Sebastian, consider its beauty and amongst those that fight for immortality.
Yet, you can reflect while chewing chuleta. Indulge while chorizo is on the mind.
But never not now, will you ever forget that very first time.
Makalani ‘09
Carpe Diem ...
The Thrill of Gel and Other Disappearing Edible Delights!
by David Farley | 03.27.09 | 1:30 PM ET
Grant Achatz, the avant-garde Chicago chef, went to Madrid to attend Madrid Fusion, a congress of 50 of the world’s best chef, and all he got was a crappy food-stained T-shirt. Moreover, in this article he penned for the Atlantic, Achatz bemoans on a grander scale by wondering if molecular gastronomy is dead. Most of the world’s population didn’t even know that it had been born. But Achatz sat there during the meeting as chef after chef took the mic and felt pangs of emptiness:
“Where were the culinary fireworks? The introduction to the next ingredient that was going to enable us to turn oil into powder, serve a gelled liquid hot, or thicken an infusion by simply blending in a magical white substance? Where were the explanations of new techniques? Like the ones used to create raviolis with skins made from themselves, making pasta from stock, and aerating food to produce sponge-like textures?”
Raviolis with skins made from themselves? Aerating food to produce sponge-like textures? Sheesh. And he wonders why people may be losing interest in it.
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