Dining around the world — an illustrated guide


Part of the pleasure of travelling is enjoying the foods that are an important part of every culture. Sumptuous meat dishes, exotic fruits, hearty soups, spicy curries — every country has its specialties, and you haven’t really experienced the place without trying at least a few.

Of course, first you have to figure out how. Enjoying some of Panama’s delicious fried fish and patacones — twice-fried slices of green plantain — is pretty easy. Just squeeze on a little lime and dig into the succulent flesh. But eating the specialties of some other countries requires a little know-how if you want to avoid embarrassing, or possibly injuring, yourself.

Luckily, the good folks at Co-operative Travel have come up with a graphic showing the right way to tuck into some of the trickier dishes from countries around the world, all the way from France to Argentina. There’s a few fun facts, too: for example, in 1956 the average Argentine ate 100 kilograms of meat — no word on the heart attack rate in 1957.

So here’s how an illustrated guide to eating some of the most interesting foods you’re likely to find on your travels. Bon appetit.




About Author

Paul Marshman is a retired journalist who spent 30 years as a writer and editor on Canadian newspapers, while travelling to the ends of the earth. Now he continues to travel while passing on his travel experiences to you.

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