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f so, you aren't alone. What bet-
ter way to explore a culture than
through its local foods and flavors?
Cooking lessons are quickly
becoming a stop on the itinerary
of the adventuresome – and those
who simply love to cook. Modern travel-
ers are not only enjoying local food, but
immersing themselves in local culture by
taking part in its preparation.
France
Long before the gastro tourism move-
ment of the 20th century, France was
known for food. More than 9,000 restau-
rants exist in Paris alone, and while nearly
any type of food is available, each region
of the country specializes in its own niche,
influenced by topography and geography.
North Carolinians who fancy a hop
"across the pond" rejoiced in May when
Raleigh-Durham International airport
began offering a non-stop flight to Paris.
Now, the Louvre, the Seine and authentic
French cuisine are an uncomplicated eight
hours away.
Foodie Geography
Champagne, a northern French prov-
ince, is famous for its sparkly drink and
dishes of ham and game. anks to a wide
variety of local fruits like raspberries, cher-
ries, pears and grapes, the northern region
produces unrivaled fruit preserves.
e coast supplies seafood dishes and
quintessentially "French" food: Scallops,
sole and Camembert cheese come from
Normandy. Lobster, crayfish, crepes and
cider hail from Brittany.
Foie gras and truffles are specialties of
the Perigord region, due to its unspoiled
geography and ease of raising livestock.
Have you ever come
home from a vacation
destination yearning
for more? Ever wished
you could have brought
home a piece of the
actual culture instead of
novelty coffee cups or
refrigerator magnets?
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