Europe

Day 49: The Strait of Gibraltar

The intrepid explorers sailed around the world and brought back exotic new foods from the Americas while leaving their stamp on the world as far as the Philippines.  With plenty of tapas to choose from and some of the only Moroccan food it the city, you need to add Andalusia to your list.

Day 49: The Strait of Gibraltar

Day 35: The French Connection

As food travels to the States the local contours are often flattened.  Try Bistro Le Cep which specializes in traditional French country cooking for some unique and delicious surprises. 

Day 35: The French Connection

Day 32: Ελλάς (Hellas)

The love affair with the Greek world runs deep for many westerners.  Bertrand Russell in his History of Philosophy remarks that people often approach the ancient Greek philosophers, architects, and mathematicians with a kind of reverent mysticism.  This is easy to understand when you realize that the Greek mathematician measured the height of the Great Pyramid at Giza based on his own shadow.  An easy trick to replicate in today's world, but 2500+ years ago is a different subject.  Greek influence remains strong on today's world through language, education, music, art, and food

Day 32: Ελλάς (Hellas)

Day 21: Land of the Fields

Home to 17 Nobel prize winners, the scientist who said the earth was not the center of the universe, and more strongest man winners than any other country, check out why Polish cuisine should be the next food you try.

Day 21: Land of the Fields

Day 9: Mind the gap

Come "mind the gap" with us in this week's country.  At the Height of the British Empire, the monarch controlled 25% of the worlds population and more than 25% of the world's land.  Learn how the changing demographics inside the U.K. are influencing how traditional British food is conceptualized.

Day 9: Mind the gap

Day 6: Back to the Roots of Pizza

Pizaros Napolitan pizza brings the Italian original, fresh made cheese and crust, not greasy, crispy crusted, simplistically delicious pizza to Houston.

Day 6: Back to the Roots of Pizza