Tag: Food
How to Eat the Cake of Kings in Austria
by Pam Mandel | 04.26.06 | 10:45 PM ET
Photo by Pam Mandel. In Austria, home of history's biggest proponent of cake eating, Marie Antoinette, the ubiquitous sweet has evolved into a grand tradition. Pam Mandel dishes on making the most of kaffee und kuchen.
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Yahoo! BuzzExploring the “Hungry Planet”
by Jim Benning | 04.24.06 | 5:49 PM ET
Our favorite Washington Post travel book critic, Jerry V. Haines, reviewed an intriguing new title Sunday, Hungry Planet: What the World Eats. It’s a collection of coffee-table-quality photos and writing about what families eat and drink in 24 countries. Writes Haines: “We watch them cook and learn how they shop or forage: hunting seals, traveling three hours down a mountain to buy fresh fruit, braving a crowded Chinese supermarket as loud as ‘a football stadium in overtime.’ We encounter puzzles, such as why we’re getting fatter as we get unhealthier. Or why Okinawa has so many centenarians: Could it be their dictum, ‘Eat only until 80 percent full’?” It’s a great idea for a book.
Think All McDonald’s Chicken Nuggets in the World Are Created Equal?
by Jim Benning | 04.13.06 | 10:52 PM ET
In our About Us section, we celebrate travel in the Age of Globalization, noting, “A visit to a McDonald’s in Shanghai is still nothing like a visit to a McDonald’s in Durban or Auckland or Newark.” We were thinking in cultural terms, but it turns out the same is true when it comes to nutrition, too. According to an AP story in the San Diego Union-Tribune, a study of KFC and McDonald’s restaurants around the globe found that the same menu items—including McDonald’s chicken nuggets and KFC hot wings—varied widely in artery-clogging trans fat content from country to country, and even from city to city. It turns out, for example, that hot wings-and-fries in New York had far less trans fats than in Poland and Hungary, and that a chicken nuggets combo in New York City had far more trans fats than the same combo in Denmark, Spain and Russia. Researchers blame the different kinds of oils used.
The Pasta Nazi
by David Farley | 03.16.06 | 1:13 PM ET
Not long after moving to Rome, David Farley thought he had the city wired. Then he visited Al Cardello restaurant and met chef Angelo.
So Long, Hotel Minibars. Good Riddance.
by Jim Benning | 03.10.06 | 1:43 PM ET
I’ve never taken an item from a hotel room minibar. Five dollar sodas? Ridiculous. Four dollar candy bars? No way. As far as I’m concerned, the things are just a waste of space. And don’t get me started on the hotel staff that knock on your door, waking you from a perfectly good afternoon nap, to ask whether your minibar needs refilling. Let me nap in peace! So I was delighted to read in USA Today that an increasing number of hotels are giving up on minibar price gouging and emptying the little fridges so guests can actually use them for their own drinks or other items. It turns out, ironically, that some hotels are finding the minibars to be big money losers. The pricey drinks and snacks often don’t generate enough revenue to justify staff time refilling them.
Elizabeth Gilbert: ‘Eat, Pray, Love’
by Frank Bures | 02.20.06 | 11:23 PM ET
In "Eat, Pray, Love: One Woman's Search for Everything Across Italy, India and Indonesia," Elizabeth Gilbert turns to travel in an effort to find, well, everything. Frank Bures writes that her journey will leave you smiling in your liver.
Chinese Noodles Predate Marco Polo
by Jim Benning | 10.13.05 | 12:23 PM ET
It’s not often that explorer (and travel writer) Marco Polo makes the news these days, so we couldn’t pass up the chance to mention it here. It seems that Mr. Polo was not responsible for introducing the noodle to China, as some historians have contended. In northwestern China, scientists have discovered a container with 4,000-year-old, delicate yellow noodles. (And you thought the leftover macaroni in your fridge was stale.)
Half Italian
by Cara O'Flynn | 10.11.05 | 11:08 PM ET
Somewhere between the bucatini all'Amatriciana and the McRoyals with cheese, Cara O'Flynn made a true connection
Confessions of a Chicken Man
by Doug Mack | 02.03.05 | 7:01 PM ET
Photo by Jim Benning. Doug Mack knows exactly what you think of him when he orders the blandest thing on a foreign menu. And he's okay with that.
Signs of Confusion
by Rolf Potts | 12.03.04 | 9:32 PM ET
Bad translations abound. In a Thai restaurant, Rolf Potts struggles to make sense of them.
Dreaming in Thailand
by Jim Benning | 06.17.03 | 9:52 PM ET
Photo by Jim Benning. Jim Benning assumed he had put his cultural travels on hold when he visited an American chain restaurant in Hat Yai. He was wrong.
Administering the Beer Test in Europe
by Jim Benning | 04.22.03 | 3:32 PM ET
James Gilden wondered how Americans would be received in Europe these days, so he went to Paris, Berlin and London to find out. He interviewed Americans about their experiences, and he ordered beer at bars in each of the cities and dutifully studied the bartenders’ responses. What did he find? Despite the controversy over the war, he writes in Sunday’s Los Angeles Times, the Americans he talked with were having a grand time, encountering no ill will. As for the beer, “My beers were delivered with no more or no less aplomb or foam than in any of my previous visits to London,” he writes.
Whew. We’d hate to think that politics could get in the way of a good beer.
Who’s Bold Enough to Launch an Airline in This Travel Climate? Hooters.
by Michael Yessis | 03.06.03 | 3:26 PM ET
It’s true. The restaurant chain best known for its buxom staff spins off an airline today with a flight from Atlanta to Myrtle Beach, South Carolina.
According to a story in the Atlanta Journal-Constitution, Hooters Air is being launched by Bob Brooks, the chairman of Atlanta-based Hooters of America, to feed golfers to the South Carolina beach and golf resort city. Of course, Hooters Air will staff the jet with two “Hooters Girls” in tight T-shirts and shorts. The jets also will have three flight attendants for traditional safety-related functions. No word on what they’ll be wearing.
The Next Wave in Airline Food: Carry On Gourmet Meals
by Michael Yessis | 06.26.02 | 11:45 PM ET
How amazing is this: Two former television executives actually have a decent idea. Next Monday, Richard J. Katz and Alan M. Levin will launch SkyMeals, a food delivery service for travelers who don’t care for traditional airline food. Customers can access a menu at the SkyMeals Web site and order a meal, which will be packed and delivered to their home or office in time for their flights. Meals will cost $35 to $40. “We’re looking to reach a demographic that is used to good food and good restaurants,” Levin told Los Angeles Times writer Mimi Avins. “We don’t expect this to only appeal to first-class passengers. People who are content to pick up a Big Mac and fries at the airport won’t be our customers. We’re looking for the traveler who likes to eat well and can afford to.” Only travelers originating on Los Angeles’s Westside will be able to use the service at first, but Katz and Levin aim to serve seven cities eventually.
Who Cares if the Streets are Dangerous. What About the Food?
by Michael Yessis | 01.09.02 | 2:38 AM ET
Anthony Bourdain, author of the best-selling book Kitchen Confidential and the recently released A Cook’s Tour, debuts a television show of the latter name tonight at 10:30 EST on The Food Network. The show follows Bourdain, a tough-guy New York chef, as he travels the world in search of rare, dangerous and, we hope, tasty food. “There’s no script, there’s really scary locations,” says Bourdain, on the Food Network website. “It’s very different.” Sounds scary. Review coming soon.
Soup to Nuts
by Newley Purnell | 09.01.01 | 1:02 AM ET
Bangkok's Bangplee Market has everything Newley Purnell could ever want. Except one thing.
Dietary Aid Mission
by Maura Weber | 06.11.01 | 1:06 AM ET
Photo illustration by Jim Benning. A boy in Hong Kong missed his grape jelly. Maura Weber flew halfway around the globe to bring it to him.
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