Hi everyone it's Mark bitman and welcome to food as always you can reach us at

food at mark bitman dot com and feel free to do that we do respond and we will

also answer questions on air so any questions you

have about cooking or anything else would let us know. 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 fet that's native to a place.

It's why the feta and tomato and a Greek salad taste so perfect in Athens,

or the artichokes in 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 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, Regents' options are endless.

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