Welcome to Food everyone. I'm Kate Bitman. Thank you for listening. As always if you want to reach us you can email us at food at mark bitman.com and you can find us online at bitman project.com

where we've got tons of recipes and some of the best food writing you'll find out there from some of the best food writers.

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Want our product and book recommendations, things that we actually use and love?

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 define a 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 and olive oil in Rome

are to die for. They have a certain sweetness and tang that you can get

close to but not easily 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 cruise.

I was able to do that on our recent all-inclusive Tor of Asia.

I had a hankering for seafood.

Well, I always do. Seaf seafood that you don't get easily in the U.S.

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.

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