The Linkery: ‘The Nation’s Only Anti-Tipping Laboratory’

New Addition to the Travel Lexicon: ‘Vagabond Neurosis’

World Hum’s Most Read: Oct. 4-10

What We Loved This Week: Bajofondo, Rattlesnake Cake and Leaf Peeping

Love Herring in Sweden

From artery-clogging casseroles to a fermented concoction that smells alarmingly like vinegary flatulence, Lola Akinmade digs in to a smörgåsbord of herring and explains how to best appreciate Scandinavia’s favorite fish. 

The Water Is Wide

Bronwen Dickey considers Tim Butcher’s “Blood River: A Journey to Africa’s Broken Heart,” which takes readers deep into the Congo

Vagrant Ruminations of a Compulsive Traveler

Where does the urge to hunt for that “fleeting fix of elsewhere” come from? Peter Wortsman recalls a life of travel inspiration. 

Rolf Potts: Revelations from a Postmodern Travel Writer

His new book “Marco Polo Didn’t Go There” includes his best stories from the past 10 years. Michael Yessis asks him how travel writing has changed in the last decade—and what he sees for the future.

Notes From an Unofficial Tourist Greeter

Summer is over, and so is Julia Ross‘ season as an ambassador to travelers in Washington, D.C.’s Woodley Park neighborhood. She’s happy to be off duty.

10 Great Travel Race Movies

Slow travel is well and good. But there’s something irresistible about a great travel race movie. World Hum Travel Movie Clubbers Eva Holland and Eli Ellison share their favorite vicarious thrill rides.

How Should I Spend My Time in Spain?

Vagabonding traveler Rolf Potts answers your questions about travel

In Paris, Everyone Wants a Burger

Yes, but every major hotel in Paris has always offered a hamburger to its clientele, what could be more indulgent than a burger in the Hotel Meurice ‘a la room service’ in your fluffy white dressing gown but I hope this fad fades I hate to see the ‘margret de canard’ dropped off the menu and replaced by a duck hamburger

I sure hope this is not going to be considered a change for the worst.  Getting a hamburger anywhere else than from USA seems off to me.  I would go to other countries to try their unique style of food and not a imitation of USA food.