Hi, welcome to Food. I'm Mark Pittman. As always you can reach us at food at

Mark Pittman.com and we'd love to hear from you with suggestions, questions,

answers, criticisms, whatever you got. We will respond.

That's food at Mark bitman.com and we encourage you to subscribe to this podcast. Of course and

rate it wherever you get your podcasts, hopefully

rating it well, tell your friends about it, and please consider subscribing to our near daily newsletter, The Bitman project. You can find that at Mark bitman.com or at bitman project.com. We'll get back to that conversation in a minute, but first I want to talk about something that lots of people ask me about when it comes to global cuisines.

There is something magical about eating a cuisine in the place where it originated.

One of the reasons for that is that the dishes that the fine

cuisine are built around the produce that's native to a place. It's why the

feta and tomato and a Greek salad tastes so perfect in Athens or the artichokes in olive oil in Rome are the Di-Fi. and replicate. And not surprisingly, one of the best ways to get a sense for how something

should taste is to visit a region of the world and sample a dish in several forms from

lots of different neighboring areas.

Then you can appreciate the local variations as well.

And the most efficient way to do that, for me at least,

is the first class experience of a Regent Cruz. I was able to do that on our recent

all-inclusive tour of Asia. I had a hankering for seafood, well I always do,

seafood that you don't get easily in the US, and I had just an incredible experience in the

fish markets of Busan, just overwhelming varieties of fresh seafood.

With more than 500 destinations worldwide, Regent's options are endless.

Lisbon to Cape Town, Dubai to Athens, Vancouver to Tokyo, Bali to Sydney,

just about any regional cuisine you could want is within your grasp. You really can't go wrong.

Sounds pretty great, right? Even better.

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