FOOD FROM FAR AWAY PLACES

                             A Beginning---More to Follow

Pizza is not Italian and French Toast did not originate in France, both are strictly American innovations. As I traveled around the world I ate many different foods that are unique to the locale. Some I liked so well I have incorporated them into my diet, some I enjoyed, but left behind for various reasons.

     Danish pastry does come from Denmark. The light airy pastry is scrumptious. But a Danish smorrebrod is very different than an American smorgasbord, the equivalent of a buffet. A smorrebrod is an open face sandwich with any combination of thinly sliced items one desires. They are made to order, usually in a bakery or special shop. The only limitation is one’s imagination.

     Strudel is German/Austrian and I still talk about the fabulous apple strudel I had in Eizendorf, Austria. Served with or without schlag (real whipped cream), it was warm, right out of the oven and melted in my mouth. These people are proud of their apfelstrudel and on another trip I was served it many times, sometimes it was fair, other times good, but none compared to the strudel I ate in Eisendorf.

    It is said the croissant represents the Turkish half moon and was left behind in Vienna, along with coffee beans, after a failed Turkish invasion.

Cumera, a sweet potato, paler in color and less flavorful than our yam, is a diet staple of New Zealand.

     In Costa Rica the typical Tico main meal consists of rice, black beans, shredded raw cabbage and tomato salad. Meat, egg or plantains may be added.

      In the Cook Islands local delicacies include octopus, and ika mata, which is raw fish marinated in lime juice then combined with coconut milk and other ingredients—often vegetables and/or salad greens. Motu roni, the innards of the sea cucumber, resembles spaghetti and is cooked with butter, garlic, and other spices. In that part of the world sea cucumbers are called sea slugs. The slugs grow about a foot long and are plentiful in the lagoons near the reef. After extracting the insides the slug is thrown back in the water where it regenerates its loses and in 6-8 weeks is ready again for such punishment.

      In many parts of the world children grow up on Vegemite. Much of it is made Down Under from the dregs of the sugar process. Children love it, but it does not please my palate in the slightest.

      In Holland it is common to spread Nutella, a spreadable chocolate on toast. This I do like! Now that Kraft is making this product it is common here in the states.

      Poke is a paw paw (papaya) pudding. Mixed with tapioca and coconut cream, it is orange in color, has a funny texture, and a rather bland taste, reminiscent of poi.

      The Earl of Sandwich and I would have been very good friends, as I can make a sandwich out of anything! In many parts of the world sandwiches do not exist, and where they do there is great variety. In France a sandwich meal would consist of a chunk of cheese, a hard roll or French bread and wine. In Italy, no matter what one orders for sandwich ingredients it will be served on a roll or hard bread with absolutely no condiments of any kind. In England I was served a sandwich of grated cheese over buttered bread.

     When traveling, one can almost always find one of our fast food establishments. But what a shame to visit them, as I think part of any trip is to learn about the culture and to try different and new things, including local cuisine. I might not order a food a second time, but I just might, and meanwhile I have enjoyed my trip to the fullest.

     My motto is to eat first and ask questions afterward, as so often our perception of a food colors our attitude and we just might miss out on something great.