http://food.theatlantic.com/abroad/ Food en Copyright 2009 Fri, 20 Nov 2009 08:30:19 -0500 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss For the second stop on her grand tour, the author visits Sortino and tries their reinventions of classic Italian foods. http://food.theatlantic.com/abroad/in-sicily-pizza-and-cannoli-reshaped.php http://food.theatlantic.com/abroad/in-sicily-pizza-and-cannoli-reshaped.php Abroad Fri, 20 Nov 2009 08:30:19 -0500 The famed Michelin guide gave more stars to cuisine in the Japanese city than the French culinary capital. http://food.theatlantic.com/abroad/restaurant-guide-tokyo-beats-paris.php http://food.theatlantic.com/abroad/restaurant-guide-tokyo-beats-paris.php Abroad Thu, 19 Nov 2009 08:30:48 -0500 Inspired by the centuries-old tradition of traveling through Europe, the author begins a food trip across the island. http://food.theatlantic.com/abroad/grand-tour-redux-eating-in-sicily.php http://food.theatlantic.com/abroad/grand-tour-redux-eating-in-sicily.php Abroad Thu, 12 Nov 2009 08:14:19 -0500 The island's signature dish takes an aged goat and cooks it for hours with wine, vegetables, and carob chips. http://food.theatlantic.com/abroad/kleftiko-cyprus-answer-to-barbecue-1.php http://food.theatlantic.com/abroad/kleftiko-cyprus-answer-to-barbecue-1.php Abroad Wed, 11 Nov 2009 08:24:20 -0500 Candelario, a village in Salamanca, Spain, is the birthplace of the country's legendary sausage. http://food.theatlantic.com/abroad/the-town-chorizo-built.php http://food.theatlantic.com/abroad/the-town-chorizo-built.php Abroad Wed, 11 Nov 2009 08:19:12 -0500 This recipe is my version of the Cypriot dish Seth Rosenbaum describes, adapted for the home cook. http://food.theatlantic.com/recipes/recipe-kleftiko-cypriot-slow-roasted-goat-or-lamb.php http://food.theatlantic.com/recipes/recipe-kleftiko-cypriot-slow-roasted-goat-or-lamb.php Abroad Entrées Recipes Wed, 11 Nov 2009 06:45:46 -0500 After the country placed a legal limit on waistlines, the author reflects on why he loses weight while he's there. http://food.theatlantic.com/abroad/how-japan-defines-fat.php http://food.theatlantic.com/abroad/how-japan-defines-fat.php Abroad Tue, 10 Nov 2009 08:22:42 -0500 In Thailand, the term refers to a dish made up of vegetables, meat, or seafood, mixed with a simple dressing. http://food.theatlantic.com/abroad/where-yam-is-a-salad-not-a-potato.php http://food.theatlantic.com/abroad/where-yam-is-a-salad-not-a-potato.php Abroad Thu, 05 Nov 2009 08:20:44 -0500 Every year the author joins chefs, wine-makers, and other food-lovers for a conference-- and a feast. http://food.theatlantic.com/abroad/in-rural-italy-a-wild-boar-festival.php http://food.theatlantic.com/abroad/in-rural-italy-a-wild-boar-festival.php Abroad Thu, 05 Nov 2009 08:12:19 -0500 Thai Food by David Thompson.]]> http://food.theatlantic.com/recipes/salad-of-pork-young-ginger-and-squid.php http://food.theatlantic.com/recipes/salad-of-pork-young-ginger-and-squid.php Abroad Appetizers Recipes Thu, 05 Nov 2009 06:45:08 -0500 otah.]]> http://food.theatlantic.com/abroad/the-secrets-of-a-family-recipe.php http://food.theatlantic.com/abroad/the-secrets-of-a-family-recipe.php Abroad Wed, 04 Nov 2009 12:45:42 -0500 The paste--also known as otak or otak-otak--is a spicy mousse, usually made with mackerel, that is wrapped in banana leaves and then steamed or grilled. It can be eaten on its own, mashed into rice or slathered onto bread for a savory lunch or breakfast. http://food.theatlantic.com/recipes/recipe-otah.php http://food.theatlantic.com/recipes/recipe-otah.php Abroad Entrées Recipes Wed, 04 Nov 2009 06:45:00 -0500 Shepherds and their flocks flood downtown Madrid for a centuries-old celebration of rural living. http://food.theatlantic.com/abroad/when-sheep-take-to-the-streets.php http://food.theatlantic.com/abroad/when-sheep-take-to-the-streets.php Abroad Mon, 02 Nov 2009 08:09:43 -0500 Michael Psilakis' new cookbook is structured like a memoir but has guides for making a range of regional dishes. http://food.theatlantic.com/abroad/greek-recipes-from-a-rising-star.php http://food.theatlantic.com/abroad/greek-recipes-from-a-rising-star.php Abroad Thu, 29 Oct 2009 08:28:55 -0500 fritto misto, and you can add all kinds of things--vegetables, meat, poultry--here as long as they are cut in pieces small enough.]]> http://food.theatlantic.com/recipes/fried-calamari-and-whitebait.php http://food.theatlantic.com/recipes/fried-calamari-and-whitebait.php Abroad Appetizers Recipes Thu, 29 Oct 2009 06:45:00 -0500 The muscle formation in the legs of most animals makes for tough, stringy meat. Confit involves cooking slowly, which allows these formations to break down and yield a luscious result. http://food.theatlantic.com/recipes/grilled-rabbit-confit.php http://food.theatlantic.com/recipes/grilled-rabbit-confit.php Abroad Entrées Recipes Thu, 29 Oct 2009 06:45:00 -0500 Though cooking techniques vary, this ravioli-like dish can be found throughout Eastern Europe and Asia. http://food.theatlantic.com/abroad/manti-a-food-without-borders.php http://food.theatlantic.com/abroad/manti-a-food-without-borders.php Abroad Wed, 28 Oct 2009 12:45:39 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/in-australia-rethinking-shiraz.php http://food.theatlantic.com/abroad/in-australia-rethinking-shiraz.php Abroad Wed, 28 Oct 2009 08:35:10 -0500 http://food.theatlantic.com/abroad/in-australia-rethinking-shiraz-1.php http://food.theatlantic.com/abroad/in-australia-rethinking-shiraz-1.php Abroad Wed, 28 Oct 2009 06:45:01 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/the-land-of-milk-and-horses.php http://food.theatlantic.com/abroad/the-land-of-milk-and-horses.php Abroad Tue, 27 Oct 2009 08:26:26 -0500 http://food.theatlantic.com/abroad/the-land-of-milk-and-horses-1.php http://food.theatlantic.com/abroad/the-land-of-milk-and-horses-1.php Abroad Tue, 27 Oct 2009 06:45:01 -0500 A modern monk invites the author to dinner--with one catch. Everyone must wear blindfolds. http://food.theatlantic.com/abroad/in-tokyo-dining-in-the-dark.php http://food.theatlantic.com/abroad/in-tokyo-dining-in-the-dark.php Abroad Mon, 26 Oct 2009 08:18:32 -0500 Grapes mean everything in this part of the country, and even when times are good, tensions arise. http://food.theatlantic.com/abroad/wine-harvest-in-spains-rioja-region.php http://food.theatlantic.com/abroad/wine-harvest-in-spains-rioja-region.php Abroad Fri, 23 Oct 2009 12:45:39 -0500 In Greece, tomato plants continue to produce--but not for long. What to do with the end of the harvest? http://food.theatlantic.com/abroad/the-last-of-the-tomatoes.php http://food.theatlantic.com/abroad/the-last-of-the-tomatoes.php Abroad Thu, 22 Oct 2009 08:13:00 -0500 In the winter, when vine-ripened tomatoes are not available, use sun-dried tomatoes with some of the more flavorful cherry ones. http://food.theatlantic.com/recipes/tomato-salad-bread.php http://food.theatlantic.com/recipes/tomato-salad-bread.php Abroad Appetizers Recipes Thu, 22 Oct 2009 06:45:00 -0500 Hard green tomatoes are ideal for pickling. http://food.theatlantic.com/recipes/spicy-pickled-green-tomatoes-peppers-and-onions.php http://food.theatlantic.com/recipes/spicy-pickled-green-tomatoes-peppers-and-onions.php Abroad Appetizers Recipes Thu, 22 Oct 2009 06:45:00 -0500 The city's chefs combine local produce with Asian influences to create a new, unique cooking culture. http://food.theatlantic.com/abroad/in-sydney-a-food-scene-emerges.php http://food.theatlantic.com/abroad/in-sydney-a-food-scene-emerges.php Abroad Wed, 21 Oct 2009 08:17:00 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/madrids-renegade-picnics.php http://food.theatlantic.com/abroad/madrids-renegade-picnics.php Abroad Tue, 20 Oct 2009 12:45:12 -0500 The author plays hostess to some of Italy's best-known cooks--and manages to surprise them with her salad. http://food.theatlantic.com/abroad/lunch-with-star-italian-chefs.php http://food.theatlantic.com/abroad/lunch-with-star-italian-chefs.php Abroad Appetizers Recipes Tue, 20 Oct 2009 08:13:01 -0500 http://food.theatlantic.com/abroad/madrids-renegade-picnics-1.php http://food.theatlantic.com/abroad/madrids-renegade-picnics-1.php Abroad Tue, 20 Oct 2009 06:45:01 -0500 The country's dense stocks evoke the past, even as some chefs abandon traditional ways of making them. http://food.theatlantic.com/abroad/chinas-haunting-soups.php http://food.theatlantic.com/abroad/chinas-haunting-soups.php Abroad Mon, 19 Oct 2009 08:15:47 -0500 The country's citizens have abandoned traditional eating habits for a more Westernized diet. http://food.theatlantic.com/abroad/kenyas-eroding-food-culture.php http://food.theatlantic.com/abroad/kenyas-eroding-food-culture.php Abroad Thu, 15 Oct 2009 08:28:35 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/bangkoks-middle-eastern-oasis.php http://food.theatlantic.com/abroad/bangkoks-middle-eastern-oasis.php Abroad Wed, 14 Oct 2009 08:16:00 -0500 This Spanish dish combines chorizo, bacon, spices, and dry, crusty bread. Top with a fried egg or green pepper. http://food.theatlantic.com/abroad/what-to-do-with-stale-bread-make-migas.php http://food.theatlantic.com/abroad/what-to-do-with-stale-bread-make-migas.php Abroad Wed, 14 Oct 2009 08:11:18 -0500 http://food.theatlantic.com/abroad/bangkoks-middle-eastern-oasis-1.php http://food.theatlantic.com/abroad/bangkoks-middle-eastern-oasis-1.php Abroad Wed, 14 Oct 2009 06:45:59 -0500 At the Florence Wine Event, the author encounters too many wines to taste in the three days of festivities. http://food.theatlantic.com/abroad/so-many-wines-so-little-time.php http://food.theatlantic.com/abroad/so-many-wines-so-little-time.php Abroad Fri, 09 Oct 2009 08:05:06 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/30-courses-and-lots-of-leftovers.php http://food.theatlantic.com/abroad/30-courses-and-lots-of-leftovers.php Abroad Thu, 08 Oct 2009 12:46:24 -0500 Mystery surrounds this traditional Japanese style of eating. The author offers some insight. http://food.theatlantic.com/abroad/understanding-kaiseki.php http://food.theatlantic.com/abroad/understanding-kaiseki.php Abroad Thu, 08 Oct 2009 12:45:00 -0500 David Nakamura explains how to prepare for and enjoy a 30-course meal. http://food.theatlantic.com/abroad/30-courses-and-lots-of-leftovers-1.php http://food.theatlantic.com/abroad/30-courses-and-lots-of-leftovers-1.php Abroad Thu, 08 Oct 2009 06:45:01 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/mid-autumn-with-food-and-family.php http://food.theatlantic.com/abroad/mid-autumn-with-food-and-family.php Abroad Wed, 07 Oct 2009 08:11:04 -0500 http://food.theatlantic.com/abroad/mid-autumn-1.php http://food.theatlantic.com/abroad/mid-autumn-1.php Abroad Wed, 07 Oct 2009 07:45:01 -0500 This is a classic Shanghainese dish. It's rich and soothing, perfectly suited to the cold and damp winters there. http://food.theatlantic.com/recipes/recipe-xiefen-tofu.php http://food.theatlantic.com/recipes/recipe-xiefen-tofu.php Abroad Entrées Recipes Wed, 07 Oct 2009 06:45:00 -0500 Mooncakes are central to the centuries-old Mid-Autumn Festival. But the country's relationship with them is changing. http://food.theatlantic.com/abroad/mooncakes-chinas-evolving-tradition.php http://food.theatlantic.com/abroad/mooncakes-chinas-evolving-tradition.php Abroad Mon, 05 Oct 2009 08:17:21 -0500 http://food.theatlantic.com/recipes/recipe-ice-cream-mooncakes.php http://food.theatlantic.com/recipes/recipe-ice-cream-mooncakes.php Abroad Desserts Recipes Mon, 05 Oct 2009 06:45:00 -0500 Tibor Éliás amassed more than 10,000 antique Hungarian food- and drink-related objects. Why no one can see his pieces. http://food.theatlantic.com/abroad/the-sweetest-museum-youll-never-see.php http://food.theatlantic.com/abroad/the-sweetest-museum-youll-never-see.php Abroad Wed, 30 Sep 2009 12:45:06 -0500 Photographer George Konkoly-Thege explores mementos of Hungary's culinary past at the sweetest museum you'll never find. http://food.theatlantic.com/abroad/the-sweetest-museum-youll-never-find-1.php http://food.theatlantic.com/abroad/the-sweetest-museum-youll-never-find-1.php Abroad Wed, 30 Sep 2009 06:45:01 -0500 A woman leaves her corporate job to work in Africa and is confronted with hunger for the first time. http://food.theatlantic.com/abroad/in-kenya-a-first-taste-of-hunger.php http://food.theatlantic.com/abroad/in-kenya-a-first-taste-of-hunger.php Abroad Mon, 28 Sep 2009 12:45:36 -0500 The author heads to Chianti to attend Vino al Vino, a yearly celebration of wine and food from all over Italy. http://food.theatlantic.com/abroad/italys-annual-wine-festival.php http://food.theatlantic.com/abroad/italys-annual-wine-festival.php Abroad Fri, 25 Sep 2009 08:29:29 -0500 The author heads to a Thai island for a barbecue in the sun, but rough seas threaten to spoil the afternoon. http://food.theatlantic.com/abroad/when-waves-almost-ruin-a-picnic.php http://food.theatlantic.com/abroad/when-waves-almost-ruin-a-picnic.php Abroad Wed, 23 Sep 2009 12:45:26 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/stories/a-culinary-walking-tour-of-brooklyn.php http://food.theatlantic.com/stories/a-culinary-walking-tour-of-brooklyn.php Abroad Stories Tue, 22 Sep 2009 12:45:08 -0500 L'Europeo makes classic pies that are so good, diners won't have room for the main course. http://food.theatlantic.com/abroad/in-naples-pizza-worth-a-trip.php http://food.theatlantic.com/abroad/in-naples-pizza-worth-a-trip.php Abroad Tue, 22 Sep 2009 08:35:16 -0500 Food-lovers gathered at the Oxford Symposium on Food and Cookery to eat, drink, and discuss the future of gastronomy. http://food.theatlantic.com/abroad/oxfords-intellectual-feast.php http://food.theatlantic.com/abroad/oxfords-intellectual-feast.php Abroad Thu, 17 Sep 2009 08:22:37 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/where-china-and-thailand-meet.php http://food.theatlantic.com/abroad/where-china-and-thailand-meet.php Abroad Wed, 16 Sep 2009 12:45:00 -0500 A family-owned and operated grocery store has food so remarkable the owners had to open a cafe. http://food.theatlantic.com/abroad/in-naples-a-grocery-becomes-a-trattoria.php http://food.theatlantic.com/abroad/in-naples-a-grocery-becomes-a-trattoria.php Abroad Wed, 16 Sep 2009 08:13:06 -0500 Jarrett Wrisley explores the versatile and flavorful cuisine of Thailand's Trang Province, where China and Thailand meet. http://food.theatlantic.com/abroad/where-china-and-thailand-meet-1.php http://food.theatlantic.com/abroad/where-china-and-thailand-meet-1.php Abroad Wed, 16 Sep 2009 06:45:01 -0500 At a restaurant in Campania, parents, cousins, children, spouses do everything from cooking to serving. http://food.theatlantic.com/abroad/in-italy-a-family-affair.php http://food.theatlantic.com/abroad/in-italy-a-family-affair.php Abroad Sat, 12 Sep 2009 07:56:42 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/preserving-summers-bounty.php http://food.theatlantic.com/abroad/preserving-summers-bounty.php Abroad Thu, 10 Sep 2009 08:27:35 -0500 Figs that fell off the branch or did not reach full ripeness during the summer need not be wasted. They can be used in cakes, tarts, and a number of other dishes, both sweet and savory. http://food.theatlantic.com/recipes/fig-almond-cake.php http://food.theatlantic.com/recipes/fig-almond-cake.php Abroad Desserts Recipes Thu, 10 Sep 2009 06:45:34 -0500 Aglaia Kremezi prepares sweet, summery figs to last through the fall and winter. http://food.theatlantic.com/abroad/figs-1.php http://food.theatlantic.com/abroad/figs-1.php Abroad Thu, 10 Sep 2009 06:45:01 -0500 khachapuri. SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/in-a-divided-country-common-bread.php http://food.theatlantic.com/abroad/in-a-divided-country-common-bread.php Abroad Wed, 09 Sep 2009 12:45:19 -0500 Appreciation for a simple cheese bread unites war-torn Georgia. http://food.theatlantic.com/abroad/cheese-bread-1.php http://food.theatlantic.com/abroad/cheese-bread-1.php Abroad Wed, 09 Sep 2009 06:45:01 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/in-greece-baking-for-a-saint.php http://food.theatlantic.com/abroad/in-greece-baking-for-a-saint.php Abroad Thu, 03 Sep 2009 08:35:01 -0500 Aglaia Kremezi takes part in the Greek tradition of baking a cake in honor of St. Fanourios and bringing it to church on his feast day. http://food.theatlantic.com/abroad/a-pious-cake.php http://food.theatlantic.com/abroad/a-pious-cake.php Abroad Thu, 03 Sep 2009 06:45:01 -0500 In Taipei, where beef noodles are everywhere, a Persian chef is making his mark on the city's signature dish. http://food.theatlantic.com/abroad/a-foreigner-in-noodle-paradise.php http://food.theatlantic.com/abroad/a-foreigner-in-noodle-paradise.php Abroad Tue, 01 Sep 2009 08:29:39 -0500 After the author accidentally eats whale at an office party, he explores why the Japanese serve it--and why Americans object. http://food.theatlantic.com/abroad/whale-meat-1.php http://food.theatlantic.com/abroad/whale-meat-1.php Abroad Mon, 31 Aug 2009 12:45:54 -0500 A mother and daughter visit Ireland and are surprised by the cuisine. http://food.theatlantic.com/abroad/ireland-go-for-family-stay-for-food.php http://food.theatlantic.com/abroad/ireland-go-for-family-stay-for-food.php Abroad Mon, 31 Aug 2009 08:14:34 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/in-taiwan-dining-in-exile-1.php http://food.theatlantic.com/abroad/in-taiwan-dining-in-exile-1.php Abroad Thu, 27 Aug 2009 08:41:36 -0500 This is a soup recipe which Wu'er Kaixi sent me. It's a Uighur soup, but it has Kazak and Hui influences, and they both eat very similar versions of the dish. http://food.theatlantic.com/recipes/nomad-soup.php http://food.theatlantic.com/recipes/nomad-soup.php Abroad Entrées Recipes Thu, 27 Aug 2009 06:45:49 -0500 Jarrett Wrisley joins a man who seeks to remember his former life by eating the food of his people. http://food.theatlantic.com/abroad/dining-in-exile-1.php http://food.theatlantic.com/abroad/dining-in-exile-1.php Abroad Thu, 27 Aug 2009 06:45:01 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/fennel.php http://food.theatlantic.com/abroad/fennel.php Abroad Fri, 21 Aug 2009 08:35:49 -0500 Adapted from Kalliopi Delios, who, together with her husband and son, owns the Taverna Castro in Avgonyma, Chios. She uses plenty of wild fennel, along with fresh mint from her garden and dill, to prepare these fragrant stuffed tomatoes. http://food.theatlantic.com/recipes/recipe-stuffed-tomatoes-with-fennel.php http://food.theatlantic.com/recipes/recipe-stuffed-tomatoes-with-fennel.php Abroad Appetizers Recipes Fri, 21 Aug 2009 06:45:29 -0500 The Foods of the Greek Islands (Houghton Mifflin). Serve on its own with feta cheese and bread, or as a side dish for grilled fish or chicken.]]> http://food.theatlantic.com/recipes/stewed-fennel-and-onions.php http://food.theatlantic.com/recipes/stewed-fennel-and-onions.php Abroad Appetizers Recipes Fri, 21 Aug 2009 06:45:13 -0500 Exploring the many uses of the abundant wild fennel growing throughout Greece. http://food.theatlantic.com/abroad/wild-fennel-1.php http://food.theatlantic.com/abroad/wild-fennel-1.php Abroad Fri, 21 Aug 2009 06:45:01 -0500 Lost in Translation, the author gets an unpleasant surprise at the end of the night.]]> http://food.theatlantic.com/abroad/at-a-tokyo-bar-glamour-has-its-price.php http://food.theatlantic.com/abroad/at-a-tokyo-bar-glamour-has-its-price.php Abroad Thu, 20 Aug 2009 12:45:29 -0500 What's a chef to do when running two restaurants and a private club is not enough? Start a clothing line. http://food.theatlantic.com/abroad/from-chef-to-fashion-designer.php http://food.theatlantic.com/abroad/from-chef-to-fashion-designer.php Abroad Thu, 20 Aug 2009 08:26:50 -0500 A chef takes a street food and turns it into something delicious. The catch? Follow his rules, or else. http://food.theatlantic.com/abroad/in-thailand-soup-with-rules.php http://food.theatlantic.com/abroad/in-thailand-soup-with-rules.php Abroad Wed, 19 Aug 2009 08:27:55 -0500 Camels may be loud, smelly, and unappetizing, but their milk is a surprisingly good ingredient in chocolate. http://food.theatlantic.com/abroad/chocolate-from-the-desert.php http://food.theatlantic.com/abroad/chocolate-from-the-desert.php Abroad Tue, 18 Aug 2009 12:45:11 -0500 Italy is full of gourmet groceries, so what makes Florence's 'ino so special? The made-to-order sandwich bar. http://food.theatlantic.com/abroad/italys-version-of-a-neighborhood-deli.php http://food.theatlantic.com/abroad/italys-version-of-a-neighborhood-deli.php Abroad Fri, 14 Aug 2009 08:41:53 -0500 In the middle of a ten-course feast at a Tokyo tofu restaurant, another Japanese specialty is served: earthquake. http://food.theatlantic.com/abroad/tofu-with-a-side-of-earthquake.php http://food.theatlantic.com/abroad/tofu-with-a-side-of-earthquake.php Abroad Tue, 11 Aug 2009 12:45:00 -0500 At Tokyo's Beer Mile, runners drink one brew every 400 meters. But the real party begins after the race. http://food.theatlantic.com/abroad/running-under-the-influence.php http://food.theatlantic.com/abroad/running-under-the-influence.php Abroad Thu, 06 Aug 2009 12:45:26 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/chicken-and-a-boxing-match.php http://food.theatlantic.com/abroad/chicken-and-a-boxing-match.php Abroad Wed, 05 Aug 2009 12:45:19 -0500 http://food.theatlantic.com/abroad/chicken-boxing-1.php http://food.theatlantic.com/abroad/chicken-boxing-1.php Abroad Wed, 05 Aug 2009 06:45:01 -0500 Forget air conditioning. Eating eel is the way to stay cool this summer, according to Japanese tradition. http://food.theatlantic.com/abroad/eel-japans-beat-the-heat-strategy-1.php http://food.theatlantic.com/abroad/eel-japans-beat-the-heat-strategy-1.php Abroad Thu, 30 Jul 2009 12:45:24 -0500 In a city that takes gelato seriously, the most promising places to sample the icy, creamy treat. http://food.theatlantic.com/abroad/gelato-in-florence-a-guide.php http://food.theatlantic.com/abroad/gelato-in-florence-a-guide.php Abroad Wed, 29 Jul 2009 08:23:39 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/roast-pig-the-anti-fast-food.php http://food.theatlantic.com/abroad/roast-pig-the-anti-fast-food.php Abroad Tue, 28 Jul 2009 08:37:40 -0500 See how a Bangkok restaurant roasts pigs--and witness the unforgettable final product. http://food.theatlantic.com/abroad/pigroast-1.php http://food.theatlantic.com/abroad/pigroast-1.php Abroad Tue, 28 Jul 2009 08:30:01 -0500 When the sun and heat are overbearing, nothing refreshes like a cold serving of gazpacho. http://food.theatlantic.com/abroad/gazpacho-summers-soothing-treat.php http://food.theatlantic.com/abroad/gazpacho-summers-soothing-treat.php Abroad Recipes Mon, 27 Jul 2009 08:20:17 -0500 shakerato uses a cocktail shaker to ensure the coffee is cold and refreshing--but not watery.]]> http://food.theatlantic.com/abroad/italys-answer-to-iced-coffee.php http://food.theatlantic.com/abroad/italys-answer-to-iced-coffee.php Abroad Thu, 23 Jul 2009 08:08:51 -0500 naan bread is always part of the meal, no matter who you are. SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/the-national-bread-of-afghanistan-1.php http://food.theatlantic.com/abroad/the-national-bread-of-afghanistan-1.php Abroad Wed, 22 Jul 2009 08:30:01 -0500 http://food.theatlantic.com/abroad/naan-1.php http://food.theatlantic.com/abroad/naan-1.php Abroad Wed, 22 Jul 2009 08:29:00 -0500 Mumbai changed forever after November's terrorist attacks, but the food tastes the same. http://food.theatlantic.com/abroad/eating-in-mumbai-after-the-attacks.php http://food.theatlantic.com/abroad/eating-in-mumbai-after-the-attacks.php Abroad Mon, 20 Jul 2009 12:45:22 -0500 From beef Wellington to soba noodles, onboard dining has changed a lot in the past 30 years. http://food.theatlantic.com/abroad/from-beef-wellington-to-soba-noodles.php http://food.theatlantic.com/abroad/from-beef-wellington-to-soba-noodles.php Abroad Mon, 20 Jul 2009 08:13:33 -0500 It has everything from a celebrity chef's restaurant to a food court--of course. It's an ocean-liner. http://food.theatlantic.com/abroad/where-to-eat-on-the-queen-mary-2.php http://food.theatlantic.com/abroad/where-to-eat-on-the-queen-mary-2.php Abroad Fri, 17 Jul 2009 08:23:49 -0500 A restaurant near Naples offers carnivores and wine-lovers a meal to remember at a reasonable price. http://food.theatlantic.com/abroad/faith-willinger-loves-butchers.php http://food.theatlantic.com/abroad/faith-willinger-loves-butchers.php Abroad Fri, 17 Jul 2009 08:20:59 -0500 This recipe comes from the Indian cooking class on the Queen Mary 2, taught by chef Sidwell Yarrow. http://food.theatlantic.com/recipes/recipe-lamb-kebabs-with-chutney-and-chaat.php http://food.theatlantic.com/recipes/recipe-lamb-kebabs-with-chutney-and-chaat.php Abroad Entrées Recipes Fri, 17 Jul 2009 06:45:47 -0500 The Queen Mary 2 uses 11,000 bottles of wine and a staff of hundreds as it crosses the Atlantic. http://food.theatlantic.com/abroad/how-a-cruise-ship-feeds-4000-people-1.php http://food.theatlantic.com/abroad/how-a-cruise-ship-feeds-4000-people-1.php Abroad Wed, 15 Jul 2009 08:32:34 -0500 SLIDE SHOW  I]]> http://food.theatlantic.com/abroad/the-varied-food-of-gaza-1.php http://food.theatlantic.com/abroad/the-varied-food-of-gaza-1.php Abroad Tue, 14 Jul 2009 08:30:59 -0500 A man who became a chef in Japan's last recession teaches the author something about resilience. http://food.theatlantic.com/abroad/lessons-of-japans-recession-food.php http://food.theatlantic.com/abroad/lessons-of-japans-recession-food.php Abroad Tue, 14 Jul 2009 08:21:58 -0500 Thirty years after their first trans-Atlantic voyage together, the author and her husband set sail again. http://food.theatlantic.com/abroad/qm-intro.php http://food.theatlantic.com/abroad/qm-intro.php Abroad Mon, 13 Jul 2009 12:45:01 -0500 muffoletti, sandwiches that are similar to their New Orleans namesakes.]]> http://food.theatlantic.com/abroad/in-sicily-echoes-of-new-orleans.php http://food.theatlantic.com/abroad/in-sicily-echoes-of-new-orleans.php Abroad Fri, 10 Jul 2009 08:20:21 -0500