Columns

In my quest to experience Europe as the locals do — intimately and on all fronts — I make it a point to eat well. My trip is always the better for it. (My challenge is broadening my perspective while leaving my waistline unchanged.)

These days, my job of eating well is getting easier all the time. Food tours and cooking classes have become a big deal all over Europe.

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One of the things that I love about Asian food is that the preparation is so easy. 

Dear Globetrotter:

Welcome to the 484th issue of your monthly foreign travel magazine.

Pablo Picasso was the most famous and — OK, I’ll say it — greatest artist of the 20th century. Before he was 30, Picasso had revolutionized the art world. And that was just the beginning.

A Spanish expatriate, cocreator of Cubism and devoted womanizer, Picasso left an amazing legacy in his wake. In the course of his long life (he died in 1973 at 91), Picasso moved from Spain to Paris to the south of France. Every locale that he called home has claimed him as a native son, with museums big and small devoted to his masterpieces.

One hundred sixty miles north of Cape Town, South Africa, lies Bushmans Kloof, one of the most unique art galleries I’ve ever visited. It’s extraordinary both for its immense size and for the antiquity of its paintings. 

(Second of two parts)

Last month, I compared European breakfasts to American breakfasts. In this issue, I present an outline of different breakfast offerings in selected countries.

Breakfasts around the world

THE CONTINENTAL BREAKFAST — “Continental breakfast” is a ubiquitous term, and it refers to a light breakfast in a hotel or restaurant, etc. It usually includes baked goods, cereal, jam, fruit and fruit juice, coffee, tea or hot chocolate. The foods included in a Continental breakfast vary from hotel to hotel and may even include cold cuts and cheese.

Dear Globetrotter:

Welcome to the 483rd issue of ITN, your monthly foreign travel magazine.