Travel
Ahead of the Oxford Literary Festival, a look at food served through the ages, with a peek into a 1524 kitchen, a reminder that Oxford was one of the first places outside London where the avant garde sipped chocolate, and in the way that only food can puncture time, the complaint of a schoolboy about fish during Lent. For food-related events, click on 'See also.'
By Kate Colquhoun
The Times (UK) 2008-03-14 (entry)
See also
Have you heard about good airline food? Lest your mouth water, read the fine print beneath descriptions of smoked salmon and egg salad croissants, or sweet crab salad on fresh bok choy: These foods are rarely available. To dine well, order a special dietary meal a day in advance, or bring cash to upgrade from dry-roasted peanuts.
By Christopher Elliott
CNN; Tribune Media Services 2008-01-11 (entry)
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Airlines make it painfully clear to those in economy class that they can fill those cramped little seats, even without hot meals, without free drinking water or soda, without half-ounce pretzel snack mixes, and without pillows or blankets. But there's real china and a choice of four wines in first-class and business class.
By Michelle Higgins
The New York Times 2007-11-25 (entry)
Look for lines, and when in doubt, order the corn dog, but stay away from the withered, entombed pretzel dogs, says columnist, who takes a bullet for the rest of us and learns how to eat well at the airport.
By Adam Platt
New York magazine 2007-11-09 (entry)
Cholera epidemic, possibly from a sewage-poisoned well, hits northern Iraq, with nearly 4,000 cases suspected; Sulaimaniya juice bars shut down and restaurants told to stop serving vegetables that may have been washed in polluted water.
By Sherko Raouf
Reuters; Scientific American 2007-08-29 (entry)
In a generous-of-spirit gestures that created buckets of good will, two Delta planes returned to the gate, then treated stranded passengers to Sbarro pizza; flight attendants served it forth; Continental airline did the same earlier in the month.
By Joe Sharkey
The New York Times (may require subscription) 2007-08-28 (entry)
When Mario Batali wants to get away, he doesn't go to Italy, where he learned the finer points of cooking; he heads to Michigan, where there are four full seasons and his place is on a lake, and the pizza oven is in the back.
By Jennifer Conlin
The New York Times (may require subscription) 2007-08-17 (entry)
See also
Swooping, multicolored titanium-skinned "temple of wine," with spa, restaurant and hotel, at the Marques de Riscal winery in Elciego, is just an hour from Frank Gehry's other Spanish masterpiece of construction, Guggenheim Bilbao.
expatica.com (entry)
Despite it's winery-sponsored printing, Robert Joseph's, "Wine Travel Guide to the World" is a tantalizing and beautifully photographed armchair tour that tempts the reader into checking online ticket prices.
By Susan Reigler
The Courier-Journal (KY) (entry)
