“Eat an onion from each new place you visit to adjust your body to the local cuisine.” — Words of wisdom from one of our guides on the subtle appreciation of eating one’s way through Iran.
Traditional Iranian cuisine combines the savory of fresh herbs and spices like saffron, merges it with the sweet of pomegranate, barberry and cinnamon and tops it all off with a flourish of nuts, dried fruits and beans. The result: not to present one distinct flavor, but to serve up layers that keep the taste buds guessing as to what is and what’s coming next.
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Spice mountains, Shiraz bazaar.
We can learn from our food.
As I assembled photos and descriptions for our recent 2011 travel round-up post, I kept getting distracted. Perhaps unsurprisingly for those who know me, food was the culprit. I was continually drawn back to memories of unforgettable meals from each country — memories not only of the taste, but to the time, the place, the people.
When I considered these experiences, a few instructive themes emerged.
So what were some of those great meals in 2011? And perhaps more importantly, what can we learn from them to take with us into 2012?
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