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]]>Eating, one might argue, is education, and food—as the focus of celebrations and casual get-togethers—has a way of bringing us together. When it comes to traveling, experiencing different dishes can shed light on other people’s way of life, their cultural values, and their identities.
No one understands this notion better than traveling duo Mark and Elizabeth Rudd. The couple behind travel and food blog Compass & Fork, their brand marries food and travel together seamlessly. Their website includes dedicated sections for recipes and travel tips, with selected blog posts such as “How to Cook Greek Lamb Roast at Home” and a “Guide to the Fabulous Melbourne Markets”.
“We tend to be independent, active travelers,” the couple shared in an interview with Travel Awaits. “Our travel style is affordable luxury. You won’t find hostels or budget travel, but you’ll find great value, unique accommodation, and experiences.”
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]]>Japan: Fugu
Fugu is a controversial pufferfish that’s extremely poisonous unless prepared in the right way. If you have a chance to try it in a restaurant, don’t hesitate. Chefs who prepare fugu must undergo years of special training before they can get a license. They are then able to prepare the fish in many ways and turn it into a delicious, exclusive meal.
Cambodia: Fried Spider
You can try fried spider across Cambodia but it’s a specialty in the town of Skun in the Kampong Cham Province. There are many street vendors who sell deep-fried tarantula spiders in garlic oil that are actually a crunchy snack. Cambodians believe that eating fried spiders can increase your beauty.
Mexico: Escamoles
What looks like a grain salad at first is actually a dish made with ant larvae. It’s also called insect caviar and is considered a delicacy in Mexico. Escamoles date back to the Aztec time. They taste slightly nutty and can be found in dishes like tacos and omelets or served on their own.
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]]>Fugu: Japan
Fugu is a Japanese pufferfish with enough poison to kill 30 people, but it’s completely safe to eat when prepared by a skilled Japanese chef who goes through years of training before being able to serve fugu. The fish is in season from October to March.
. . #burrata #gamberi #uovadisalmone #prelibatezze #fugurestaurant #lecce #toprestaurant #firstfloorFried Spider: Cambodia
If you’re in Cambodia, don’t miss the chance to try a deep-fried spider. Cambodian cooks typically prepare tarantula and believe that it has the ability to increase the beauty of the person eating it.
Haggis: Scotland
Haggis is Scotland’s national dish. It’s made with sheep’s heart, liver, and lungs mixed with oatmeal, onion, spices, and stock. The dish originates from the 1400s and is often served with some Scotch whiskey.
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]]>The post Are You a Food Tourist or a Food Pilgrim? appeared first on Traveler Master.
]]>But there are two different types of people who travel to eat, the food tourist and the food pilgrim. While one isn’t better than the other, there are things to consider with traveling just to eat.
What’s the Difference?
A food tourist is someone who just likes to eat and try new things while they travel. They haven’t necessarily done any research before, so they don’t know what to expect, but they’re excited to see what ends up on their plate.
The food pilgrim, however, is highly calculated and has done extensive research on the place’s culinary traditions. Food pilgrims might even just book a trip solely based on a food they want to try.
The Downside
#tulumvibes #tulumstyle #tulumlife #tulumlovers #tulumlove #foodexplorer #foodpassion #foodpilgrimage #foodpilgrim #lovethisplace #isthisplaceforreal #dreaming #tulumeats #tulumfood #yummy #yum #breakfast #breakfastwiththegirls #alunatulum #notcominghome #realhotsauce #mexicanhotsauce #doneright #sogoodWhile it can be so fun and educational to eat traditional meals when you travel, the problem becomes when people exoticize and exploit the food that locals actually eat, making it harder and more expensive for the people who live there to access it. Just beware that something might be traditional, but it might not be OK for you to eat and promote it.
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