Food Travel

In 1972 Elizabeth Romer moved to a farmhouse in Tuscany, where she discovered a life moulded by the past and tasted the simple, sublime flavours of traditional Italian cooking for the first time. Here, she introduces the Cerotti family, who farm one section of the valley, and vividly describes, month by month, the Tuscan year. From January's prosciutto and salami, to cheese-making in March, to threshing the corn in high summer, to the game and chanterelles of autumn and the chestnut woods of November and December.

One life-changing night, reeling from her beloved brother's sudden death, a devastating breakup with her handsome engineer fiancé, and eviction from the apartment they shared, Emily Nunn had lost all sense of family, home, and financial security. After a few glasses of wine, heartbroken and unmoored, Emily - an avid cook and professional food writer - poured her heart out on Facebook. The next morning she woke up with an awful hangover and a feeling she'd made a terrible mistake - only to discover she had more friends than she knew.

“Food and travel are natural companions,” writes guest editor Padma Lakshmi. From this pairing comes “the possibility of seeing anew, of examining how we make and assign meaning.” The essays in this year’s Best American Food and Travel Writing circle the world—from Dakar in Senegal, to Michoacán in south-central Mexico, to the Camino de Santiago in Spain—and deepen our understanding of our place in it.

John Wright has been leading forays around Britain for decades. As an expert forager, he shows people how to identify the edible species that abound—but he also reveals the natural history, stories and science behind our surroundings. Here, he takes us with him on eight walks: from verdant forests to wild coastlines, via city pavements, fields and rolling hills, he illuminates what can be found on a walk across any British terrain, and how you might observe and truly understand them, for yourself.

A celebration of 25 years of Provençal living - of lessons learned and changes observed - with his final book, Peter Mayle has crafted a lasting love letter to his adopted home, marked by his signature warmth, wit, and humor.

At the school gate, when she accidentally kissed one new friend on the nose and called another a "beautiful man-horse", Rachael realized that small-town France could hardly be more different to Australia. The smell of cigarettes replaced the tang of bone-broth and sprouted sourdough, the neighbors sometimes came to blows and under no circumstances would anyone wear active wear in public. Muddling through in terrible French pushed Rachael's family to their limits. Some days, everybody cried and ate their feelings with croissants. But the town of Sommières embraced these ragtag Australians.

The broadcaster and journalist Gavin Esler sets out how the most momentous change in Britain for decades will change everyday life. In 7 succinct chapters, he reveals the profound impact of leaving the European Union on: Food and diet, Health and the NHS, Jobs and industry, Education, Travel to Europe. From the food markets of Kent to NHS operating theatres to the boardrooms of big employers, Brexit throws up many surprises. Brexit Without the Bullshit is not about the Brexit you were told you were getting. It's about the one that is arriving.

Patrick E. McGovern takes us on a fascinating journey through time to the dawn of brewing, when our ancestors might well have made a paleo brew of wild fruits, honey, cereals, and botanicals. Early beverage makers must have marveled at the magical process of fermentation. Their amazement grew as they drank the mind-altering drinks, which were to become the medicines, religious symbols, and social lubricants of later cultures.

For more than 30 years, Patience Gray, author of the celebrated cookbook Honey from a Weed, lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door.

This Travel Guide is your comprehensive companion to exploring the diverse and enchanting landscapes of this European gem. From the medieval charm of cities like Krakow and Warsaw to the breathtaking beauty of the Tatra Mountains, this guide navigates you through the rich tapestry of Poland's history, culture, and natural wonders. Discover the architectural wonders of well-preserved Old Towns, delve into the poignant history of sites like Auschwitz, and savor the flavors of Polish cuisine.

Chinese was the first truly global cuisine. When the first Chinese labourers began to sojourn and settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world's best-loved food cultures and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking has ensured that few foreigners experienced anything of the richness or sophistication of China's local food traditions - but today that is beginning to change.

Calvin Trillin proves that he is one of America's funniest food writers, while recalling his efforts to write a definitive history of the Buffalo chicken wing to his attempts to lure his older daughter back from California by finding an irresistible bagel.

Hot dogs. Poor people created them. Rich people found a way to charge fifteen dollars for them. They’re high culture, they’re low culture, they’re sports food, they’re kids' food, they’re hangover food, and they’re deeply American, despite having no basis whatsoever in America's Indigenous traditions. You can love them, you can hate them, but you can’t avoid the great American hot dog. Raw Dog is part investigation into the cultural and culinary significance of hot dogs and part travelogue documenting a cross-country road trip researching them as they’re served today.

Steven Spurrier is one of the wine trade’s most important figures. Over the years, he took the role of wine merchant, buyer, wine educator, and lecturer; he wrote books, wine courses, and over 300 columns for Decanter magazine. He set up the breakthrough "Judgement of Paris" in 1976—a tasting in which outsider wines from California were pitched blind against Bordeaux’ finest, and won—which still sends reverberations through the wine trade today.

Welcome to this comprehensive Mexico travel guide, a gateway to a country that seamlessly blends ancient legacies with modern vibrancy, cultural richness with natural beauty. As you listen to this guide, you will embark on a journey that unfolds like a tapestry, each chapter revealing a different hue of Mexico's enchanting landscape. Our guide is designed to be your companion, providing insights and recommendations for a holistic exploration.

Get ready to devour America. Adam Richman, the exuberant host of Travel Channel’s Man v. Food and Man v. Food Nation, has made it his business to root out unique dining experiences from coast to coast. Now, he zeroes in on some of his top-favorite cities - from Portland, Maine, to Savannah, Georgia - to share his uproariously entertaining food travel stories, top finds, and some invaluable (and hilarious) cautionary tales.

Hack your next Disney vacation to make the most magical place on earth the absolute happiest it can be with this updated guide to getting the most out of your visit.

Elsa Navarrete, una mamá viajera, periodista y experta en viajes nos platica acerca de algunos consejos para viajar con niños; destinos recomendados y los miedos que hay que trascender.

With the right dialogue, people will be more accepting, and give a more friendly response.

Here eminent food historian Jeffrey M. Pilcher narrates the brewing traditions and contemporary production of beer across Europe, North America, Africa, Asia, and Latin America—from the fermented beverages of precapitalist societies to the present. Unique local products, often homebrewed by women, were transformed into homogenous global commodities as giant brewing factories exported their beers using new refrigeration technology, railroads, and steamships.