Your post on culinary tourism was informative and inspiring, particularly as it relates to a nation's soft power interests. I own an off-the-beaten-path restaurant in Greece, in an area that has recently become a popular international golf destination thanks to a hotel resort. I make Greek and Mediterranean cuisine from scratch using Greek ingredients. I buy vegetables primarily from growers in the surrounding villages. Getting meat is more difficult because the area doesn't support livestock farming. The restaurant has become a dining destination for visitors due to its personality. First, however, supply issues must be addressed. The primary crop is olive oil, with vegetable growing coming in second. As a result, there is no consistency, and the products are costly because they are made in small batches, primarily by hand. Thank you so much for sharing your lectures and reading lists!
Your post on culinary tourism was informative and inspiring, particularly as it relates to a nation's soft power interests. I own an off-the-beaten-path restaurant in Greece, in an area that has recently become a popular international golf destination thanks to a hotel resort. I make Greek and Mediterranean cuisine from scratch using Greek ingredients. I buy vegetables primarily from growers in the surrounding villages. Getting meat is more difficult because the area doesn't support livestock farming. The restaurant has become a dining destination for visitors due to its personality. First, however, supply issues must be addressed. The primary crop is olive oil, with vegetable growing coming in second. As a result, there is no consistency, and the products are costly because they are made in small batches, primarily by hand. Thank you so much for sharing your lectures and reading lists!
I've been wondering about anti-colonial travel for awhile; excited for the next lecture!