World Hum’s Most Read: Aug. 30-Sept. 5

What We Loved This Week: Jose Feliciano, Rub’ al Khali and Raw Oysters

Don’t Be Cruel: Traveling ‘Elvis’ Draws Attention, Groans

It’s Not Easy Being Green and Crucified

A Tourist With a Shovel and a Hoe

When she arrived in Kenya to volunteer with the Maasai, Daniela Petrova looked down her nose at tourists there to have a good time. But was her own motivation much different?

How Should I Spend My Time in Spain?

Vagabonding traveler Rolf Potts answers your questions about travel

Paul Theroux: Invisible Man on a Ghost Train

Jim Benning asks the author of “Ghost Train to the Eastern Star” about his new book, aging and the challenge of disappearing in the age of the BlackBerry

Eat Ceviche in Lima

Grab a Cusqueña and get comfortable. As Nicholas Gill explains, a trip to a Peruvian cevichería can be an all-day immersion in good conversation and raw seafood.

Unsentimental Journeys: Wrestling With Paul Theroux

Bronwen Dickey considers “Ghost Train to the Eastern Star: 28,000 Miles in Search of the Great Railway Bazaar”

My Travels, My Feet

After taking one too many headless torso shots of herself, solo traveler Sophia Dembling started snapping photos of her feet around the world, from the Grand Canyon to Red Square

Seven Reasons to Have a Foreign Fling

Sure, having an overseas romance is fun. But Terry Ward points out seven other benefits to cross-border love, mon petit chou.

Tokyo: ‘The Premier City in the World for Food’

And what of Singapore?

Hi Jim:

Wow! I needed a calculator to follow that one.

I can’t believe New York has 23,000 restaurants. I thought it would have more boroughs-wide.

At one of these Big Apple restaurants, which will remain nameless, number 23,000-1, I applied vigorous Pythagorean logic to the number of diners not coming in, attracted, of course, by the high markup of obvious plonk (come on, you can tell by some labels that you’re going to be overcharged for a mouthful of spuming sweettart). But it was worth it anyway, to chow down on grey spareribs, listening to the memoirs of a friendly German waiter, existentially named “Bobo” or something, with a wild shock of Siegfried hair, who regularly saw the Beatles play in the Cavern in Hamburg.

But what does this have to do with Japanese food?