states. I think we’re doing just fine... I’ve made my peace with the fact that I don’t live in a "culinary hotspot". As long as I can find a good meal with friendly service (sometimes even in the same place!),...

isn’t an elaborate marketing ploy by a consortium of state and city tourism boards, trying to convince us that we have not had the real thing until we have traveled to Memphis, Kansas City, NC, SC or Texas.

include Calotmul, Tixualahtún & Xoy Peto’s Sources of Income: > Agriculture... Corn, Beans & Watermelon, Cattle, Pigs & Chickens > Tourism... there are a few Cenotes & Arqueological Sites plus Municipal Seat & stopping point...

that there are those who believe that Cooks Illustrated is the ultimate authority on all things culinary. I’m just not one of them. To each his own. I do think that the subjectivity of any individual’s preference in...

have a lot to be proud of, and a lot of great options. Perhaps there’s a good solution to the problems we are having though: If we build an even bigger tower (you know, for tourism), Pierre Gagnaire could be persuaded to open...

With global movement and tourism, these days the word “authentic” really doesn’t add up to a hill of beans. In some cases the difference between “original” and “regional variation” are...

House of Nanking isn’t a tourist trap. Even in the slowest months for tourism it’s full of young locals drawn by the low prices and forks. Savvy or sophisticated types will eat elsewhere, but it’s not a bad...

in 2004, is the training ground for 200-plus international Slow Food myrmidons per year, who are taught to infiltrate farms, groceries, heritage tourism, restaurants, commercial consortia, hotel chains, catering companies,...

about the Americaness of the culinary repertoire here in the U.S.... they don’t have a leg to stand... for the most part European food was absolutely nothing prior to 1600’s... Italian & Spanish cuisine developed...

Sorry to confuse you with History, but Britain has been taking in immagrants from a time before America even existed. Oh, and I find it hard to take the culinary arguments seriously coming from a man who thinks the word...

I just returned from a month of travel in Laos, Vietnam, Cambodia and Myanmar (Burma). In each area I hired an English-speaking local guide as well as a vehicle to get around in with a driver. (Not sure why but the tourism industry...

to compile and process. heres my updated survey of la culinary madness – its pretty long: http://www.chowhound.com/topics/show/313050