The Joy of Cooking
Culinary Experiences Beyond the Kitchen
When thinking of visiting somewhere new, most of us imagine enjoying the foods of that place from great restaurants and local chefs. I love to try new foods that I may never have heard of, as well as experience new ways of preparing foods that I know very well.
For example, eating fish around the world. Should be pretty simple, right? Not quite.
Eating fish around the world
Of course, fish come in so many varieties, shapes, sizes, and flavors, but every country prepares their fish differently too.
Let’s start simply: fish and chips. If you are imagining strips of boneless, skinless, white fish battered and fried with a side of fried potatoes, you are familiar with British fish and chips! Maybe you (like me) think “the best” fish and chips are those served wrapped in newspaper — like those found in New Zealand. But, don’t expect any of this if you order fish and chips in Spain.
If, like me, you unknowingly order fish and chips in Spain, you may find yourself staring at a pile of tiny, completely whole, lightly fried fish. With the pile of little bodies, eyes staring up at me, I wasn’t hungry anymore. No amount of sauce poured over them could convince me that the bone-in, scales-on, fully in-tact fish were delicious. Next time, I’ll check to see what the fish and chips look like.
And what about how the rest of the world serves other kinds of fish?
In Japan, it is quite common to see raw fish served as sashimi or rolled with rice, seaweed, and vegetables as sushi. In Hawaii, you’ll find raw fish chunked into cubes and marinated with soy sauce — a local favorite called poke. In China, fish are served with the head, fins, and scales on so the patron can see the quality of the fish. Of course, the eyeballs are also considered a delicacy there.
Along the coast of Peru, you can find ceviche which is a dish of shredded or diced raw fish, onions, tomatoes, and peppers which are lightly cooked by marinating in acids like lemon juice or vinegar. On the banks of the Mekong River in Vietnam, your river fish will be served standing up! It is considered bad luck to turn your fish over in Vietnamese culture, so they place the whole fish in a stand so you can eat from both sides without having to turn the fish over.
In Italy, you can find squid-ink pasta and you can try octopus pancakes in Singapore. For those really daring, you can try lutefrisk in Norway (a foul-smelling jelly-like “pickled” fish), or you can pry sea urchins straight off the New Zealand coral and crack them open to eat their fleshy insides raw.
And these stories just scratch the surface of what fish delicacies you can find all over the world!
But more than trying local delicacies in restaurants, you can immerse yourself in local flavors with street food (where safe) and by cooking for yourself. In cooking for yourself, you have to visit the local grocery stores or farmers’ markets which can be amazing experiences by themselves. From the overcrowded shelves of a tiny French market to the mounds of spices displayed in barrels in Morocco, each place has a unique culinary food and shopping experience.
Venetian markets
Having downed a double espresso, I made my way into the dazzling sun shining on a Venetian farmers’ market. Colorful carts were piled with bright red tomatoes, leafy greens, dried meats, wax-covered cheeses, incredible spice blends, and hanging garlic vines. The vendors offer samples and smiles as you select your produce.
I love asking for new recipes to try with the incredible local ingredients — write it down if you can, or try to make it from memory! Arms laden with fresh produce, eggs, pasta, cheese, and spices, I was ready to create an amazing dinner. Slicing the juicy tomatoes bursting with flavor, smelling the aromatic herb blend, and feeling the texture of the freshly made pasta is an experience like no other. Finally tasting your own truly local creation is an experience you cannot afford to miss.
Peruvian markets
In visiting farmers’ markets, like the one in Pisac, Peru, you can find local ingredients, handcrafted artwork, and something to entice every one of your senses. The narrow cobblestone paths of Pisac are lined with craftsmen, weavers, and jewelers selling their wares. In the distance you hear Peruvian flutes playing and you can smell the smoke of a chimney nearby. The high altitude means the air is clear and crisp but the sun is harsh on your skin so you are relieved when you spot the indoor farmers’ part of the market.
Fruits, vegetables, tubers, and grains are piled high on blankets, tarps, and scattered tables. As you lean to pick up a passionfruit, you realize you’ve never seen one that large or in that pinkish-orange color before. Obviously, that is coming home with you.
Dried potatoes are everywhere and they come in all shapes, sizes, and colors. Grains are colorful in their woven baskets, and every single fruit seems to be extra extra large. Then, you see the most interesting produce you have ever seen — it looks like a pea pod, but it’s at least 3 feet long!
After purchasing that pacay, you crack it open to find the affectionately called “ice cream fruit.” It looks like tufts of white cotton candy but tastes cool and sweet like ice cream.
We had fresh fruit, locally grown and roasted coffee, fresh cream, and fresh bread in our Peruvian home for the entire rest of our stay. Not only did we get to enjoy local cuisine every single morning, but we also saved some money by limiting how often we ate out.
Australian markets
While visiting Australia, you can find local dukkah (usually a nuts and seeds mixture), local honey, and exotic meats (like emu, crocodile, snake, or kangaroo) and Australian “bugs” (a species of Australian lobster). You’ll smell the fresh baked meat pies, sausage rolls, and the local favorite: hamburgers with beetroot. Although you can find these amazing foods if you look , only farmers’ markets and supermarkets will have them all in one place.
Learn from the experts
If you are wondering how to just pick up ingredients then suddenly be able to cook them like a local, you can’t really (well, I can’t at least). So, I take culinary tours, have long conversations with the local bakers or restaurant owners, or take a class with a local chef.
To learn about cooking French food, my husband and I found a chef in Paris who taught lessons in his home. Alongside him and his sous chef, we learned how to prepare an incredible meal and how to bake the perfect French macarons. My husband learned the secrets of creating flavorful French sauces, and I learned the delicate precision it takes to make (bakery chef standard) excellent French macarons with a light and airy filling.
We practiced those skills while still in Paris, and we have since impressed our friends and family back home. We may not be able to find the same ingredients, but I know I’ve brought that joy of cooking home with me.
Sometimes cooking for yourself can take precious time during your travels, but it is possible to find so much joy along the way that it may become a highlight of that trip. Take time to savor the delight for all of your senses as you find new ingredients, learn new recipes and techniques, and try making your own (new favorite) meal. Besides, we all know the best things in life can take time.
Bon appetit!
Leana’s an avid world traveler who has been to over 40 countries and will be venturing to her 7th continent in 2022. She believes in ubuntu and that adventures make life worth living. To follow her journey as a plus-sized woman with unquenchable wanderlust as she continues to seek out all that the world has to offer, you can check out The Overweight Adventurer.
