France
If you’re one of those people who doesn’t like to eat because “there’s more to life than food” — visit Paris. It’s a city notorious for its curmudgeonly denizens, but they all believe in the importance of good food. Two-hour lunch breaks for three-course meals are de rigeur.Entire two-week vacations are centered on exploring combinations of wines and cheeses around the country. Down-to-earth cooking will surprise those who thought of the French as the world’s food snobs (it is the birthplace of the Michelin Guide after all). Cassoulet, pot au feu, steak frites are revelatory when had in the right bistro.
Yum Escargot — credit the French for turning slimey, garden-dwelling pests into a delicacy. Massive respect for making them taste amazing too.Macarons — like unicorn food. In fact anything from a patisserie in France seems to have been conjured out of sugar, fairy dust and the dinner wishes of little girls.Baguette — the first and last thing that you’ll want to eat in France. The first bite is transformational; the last will be full of longing.
Dumb Foie gras — it tastes like 10,000 ducks roasted in butter then reduced to a velvet pudding, but some animal advocates decry the cruelty of force-feeding fowl to fatten their livers.
China
The people who greet each other with “Have you eaten yet?” are arguably the most food-obsessed in the world. Food has been a form of escapism for the Chinese throughout its tumultuous history.The Chinese entrepreneurial spirit and appreciation for the finer points of frugality — the folks are cheap, crafty and food-crazed — results in one of the bravest tribes of eaters in the world. But the Chinese don’t just cook and sell anything, they also make it taste great.China is the place to go to get food shock a dozen times a day. “You can eat that?” will become the intrepid food traveler’s daily refrain. China’s regional cuisines are so varied it’s hard to believe they’re from the same nation. It’s not a food culture you can easily summarize, except to say you’ll invariably want seconds.
Yum Sweet and sour pork — a guilty pleasure that has taken on different forms.Dim sum — a grand tradition from Hong Kong to New York.Roast suckling pig and Peking duck — wonders of different styles of ovens adopted by Chinese chefs.Xiaolongbao — incredible soup-filled surprises. How do they get that dumpling skin to hold all that hot broth?
Dumb Shark’s fin soup — rallying for Chinese restaurants to ban the dish has been a pet issue of green campaigners in recent years.
link : https://edition.cnn.com/travel/article/world-best-food-cultures/index.html
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