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, where 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 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.

With more than 500 destinations worldwide, Regents 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.

...