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Category: Culture ๐Ÿท

An invitation to discover Africa through its gastronomy

A Tour of African Gastronomy

A Tour of African Gastronomy

Much of a nationsโ€™ culture is defined by food. The World Tourism Organization (UNWTO) has published a 90-page Tour of African Gastronomy. They suggest African cuisine is a treat hiding in plain sight that remains relatively unexplored.

The rich and endlessly diverse flavours of the continent tell stories and rituals steeped in history. Explore the legacy of centuries of amazing culinary traditions hand in hand with some of the most prominent figures of African gastronomy. Over thirty Chefs will take you on a trip around the wonderful flavours and delicacies whose preparation alone is akin to a performance.

The impossible balance between human ingenuity, natural wonder and roaring wilderness continues to fascinate travellers which turn out in flocks to explore Africa. To this day it is well known that Africa,
if anything, spells adventure. However, despite a growing number of travellers every year setting off to discover the many hidden jewels Africa has to o๎€er there is a treat hiding in plain sight that remains relatively unexplored: its cuisines.
Whereas tourists defy safaris under the blazing sun, raft down the Zambezi River and hike the Kilimanjaro, few are those that bring the African experience to their taste buds. Inexplicably, among the many treasures the continent conceals, the food remains perhaps the biggest mystery of them all.
From the notorious tajines and couscous in the north, to a long-standing tradition of barbecued goodies, as well as splendid variety of stews and hundreds of different types of breads to heartily dip into all these rich flavours, Africa truly is an atlas of flavours. Besides, the food is not only savoury but also surprisingly healthy as many dishes are based on combinations of delicious fruits and vegetables.
eISBN: 978-92-844-2235-7 | ISBN: 978-92-844-2234-0

This ramen noodle joint, housed inside a defunct used-car dealership, is Japan’s most surprising Michelin eatery

Nancy Singleton Hachisu via the BBC ยป

Located in Tottori, Japanโ€™s least-populated prefecture, Hot Air Ramen (formally named Tanreitori Ramen Hot Air) is the brainchild of Katsumi Yoshida, a mechanic and car salesman turned cook. In 2012, Yoshida, an amateur noodle enthusiast, added a tiny kitchen in an alcove of his small used-car dealership, placed some tables in the waiting room and began offering ramen to customers.

In 2015, he scaled down his auto shop and officially opened Hot Air Ramen to the public, so named for the famous hot springs in the area. And then last year, something rather unexpected happened: Hot Air Ramen was designated as a โ€œBib Gourmandโ€ eatery (which designates a place that serves โ€œexceptional good food at moderate pricesโ€) in the Michelin Guide Kyoto โ€“ Osaka + Tottori 2019 edition.

Read the whole article on the BBC ยป

The museum fire that consumed Brazilโ€™s treasures

The tragedy that engulfed the 200-year-old National Museum of Brazil in Rio de Janeiro on Sunday night, turning up to 20 million of its holdings into dust, is an urgent reminder of the need for better safekeeping measures at museums around the world. To put what happened in perspective: Itโ€™s as if the entire collection of the British Museum disappeared, twice over, in the blink of an eye.

The fire ignited for unknown reasons. But many Brazilians are blaming their government and some have taken to the streets in protest. After years of declining federal funds, the museum staff had requested urgent maintenance funds from the countryโ€™s National Development Bank. In June, the money was disbursed but not in time to install the planned update to the museumโ€™s fire equipment, which lacked a sprinkler system.

Right after the fire erupted, haunting images of panic-stricken museum workers with arms full of museum objects started to circulate on social media and in news outlets. One video showed some of them carrying jars of preserved specimens outside, as firefighters raced back in to save what they could.

More at the NY Times

Also at the BBC

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