This image of buskers in a Melbourne laneway
Unlimited supplies of samosas, chicken, cool drinks and other favorite Indian fare are found at any Beach—a onetime hippie haven that still draws sun-loving, fun-loving travelers from around the world.
Visitors needn’t speak Khmer in order to understand the menu of this street-side food stand in Phnom Penh, Cambodia. Pork is the most widely eaten meat in the world. Austria eats the most per capita, followed by Spain and Denmark.
A strainer full of noodles, fresh off an open fire, commands the total concentration of a cook in Bangkok. The skill of such street chefs, and the aroma of their creations, proves irresistible to many passersby.
Chinese street foods, like this “bouquet” of skewered grasshoppers, often raise Western eyebrows. But insect eating isn’t as unusual as you might imagine. The UN’s Food and Agriculture Organization estimates that more than 1,400 protein-rich insect species are regularly enjoyed by humans around the world.
A cook prepares ceviche in the seaside town of Máncora, Peru. Popular throughout Latin America, ceviche is made by using the juice of citrus, in this case limes, to pickle and "cook" a mix of raw fish and seafood.
Eatery with many dishes at a street hotel in Singapore.
A Shanghai street vendor serves up a freshly fried helping of the city’s favorite snack—dumplings. The treats are ubiquitous in Shanghai, available in many flavors and combinations.
Only the best of the wurst are served at this German imbissstand. Merrymakers at this Sachsenhausen festival devour bratwurst, bockwurst, and other sausage delicacies while washing them down with beer.
Chilung's Miaokou Night Market has an old temple at its center, but the main focus here is feasting. The market’s yellow lanterns illuminate a mouthwatering array of traditional Taiwanese snack foods, including savory noodle soups, oyster omelets, snails, sticky rice, and tripe. Taiwanese and tourists alike say no visit is complete without a fruity “bubble ice” dessert—black plum is a local favorite.
Glasses filled to the rim with mint, and a healthy helping of sugar, stand ready for the preparation of Morocco’s distinctive green tea. The beverage refreshes the spirit on a hot day in Marrakech, but it’s far more than a thirst quencher. The tea’s preparation and enjoyment are an essential part of the Moroccan culture and a “must-try” experience for any visitor.
Competitive eater Brad Sciullo (center) holds aloft his trophy after winning the Annual Cannoli Eating Contest during the Feast of San Gennaro in Little Italy September 12, 2008 in New York.
Serving with a smile, a Vietnamese vendor taps a colonial legacy to create an irresistible street cuisine. Banh mi sandwiches, like these in Nhatrang, feature French baguettes filled with a tasty variety of meats and vegetables. They are eagerly consumed across Vietnam, especially for breakfast or lunch.
This image of buskers in a Melbourne laneway
Unlimited supplies of samosas, chicken, cool drinks and other favorite Indian fare are found at any Beach—a onetime hippie haven that still draws sun-loving, fun-loving travelers from around the world.
Visitors needn’t speak Khmer in order to understand the menu of this street-side food stand in Phnom Penh, Cambodia. Pork is the most widely eaten meat in the world. Austria eats the most per capita, followed by Spain and Denmark.
A strainer full of noodles, fresh off an open fire, commands the total concentration of a cook in Bangkok. The skill of such street chefs, and the aroma of their creations, proves irresistible to many passersby.
Chinese street foods, like this “bouquet” of skewered grasshoppers, often raise Western eyebrows. But insect eating isn’t as unusual as you might imagine. The UN’s Food and Agriculture Organization estimates that more than 1,400 protein-rich insect species are regularly enjoyed by humans around the world.
A cook prepares ceviche in the seaside town of Máncora, Peru. Popular throughout Latin America, ceviche is made by using the juice of citrus, in this case limes, to pickle and "cook" a mix of raw fish and seafood.
Eatery with many dishes at a street hotel in Singapore.
A Shanghai street vendor serves up a freshly fried helping of the city’s favorite snack—dumplings. The treats are ubiquitous in Shanghai, available in many flavors and combinations.
Only the best of the wurst are served at this German imbissstand. Merrymakers at this Sachsenhausen festival devour bratwurst, bockwurst, and other sausage delicacies while washing them down with beer.
Chilung's Miaokou Night Market has an old temple at its center, but the main focus here is feasting. The market’s yellow lanterns illuminate a mouthwatering array of traditional Taiwanese snack foods, including savory noodle soups, oyster omelets, snails, sticky rice, and tripe. Taiwanese and tourists alike say no visit is complete without a fruity “bubble ice” dessert—black plum is a local favorite.
Glasses filled to the rim with mint, and a healthy helping of sugar, stand ready for the preparation of Morocco’s distinctive green tea. The beverage refreshes the spirit on a hot day in Marrakech, but it’s far more than a thirst quencher. The tea’s preparation and enjoyment are an essential part of the Moroccan culture and a “must-try” experience for any visitor.
Competitive eater Brad Sciullo (center) holds aloft his trophy after winning the Annual Cannoli Eating Contest during the Feast of San Gennaro in Little Italy September 12, 2008 in New York.
Serving with a smile, a Vietnamese vendor taps a colonial legacy to create an irresistible street cuisine. Banh mi sandwiches, like these in Nhatrang, feature French baguettes filled with a tasty variety of meats and vegetables. They are eagerly consumed across Vietnam, especially for breakfast or lunch.
No comments:
Post a Comment