Many people travel to enjoy exotic food directly from the source. Who couldn’t argue that Pad Thai tastes exponentially better from a stall on the streets of Bangkok or that Crème Brule has a certain je ne sais quoi when eaten in a Parisian bistro? Sometimes it’s beneficial to get a glimpse of the food served in other countries, if for no other reason than to avoid any surprises; as British food writer, Tom Parker Bowles, describes in his book, The Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes, sometimes we need to experience cuisine by delving into menu items that define the extreme edges of a culture, the type of food that not everyone would even agree is food. Read more