Hi, welcome to Food with Mark Bitman. Thank you for joining us. Really glad you're here today. As always, you can reach out to us at food at markbitman.com, questions, comments, answers, suggestions, love, hey, whatever you want,

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at Mark bitman.com. com. The famous five are away on a splendid weekend adventure.

Do we have to go home today?

sighed Anne.

I agree said Dick. Even Timmy looks sad.

Cheer up everyone beamed Julian I booked long weekend tickets we can return anytime on Monday

oh you are clever Julian said Anne save over 50% with the long weekend a ticket from

Great Western Railway. Adventures start here. Selected routes terms apply saving in

comparison to an any an anytime return fare.

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 it 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

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.

...