Hi, it's Mark Bitman.

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Okay, back 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 in a Greek salad tastes 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 U.S. and I had just an incredible

experience in the fish markets of Busan, just overwhelming varieties of fresh seafood.

...