Foodie confession time: I’ve eaten at a certain well-known fast food restaurant in at least seven countries that I recall. In my youth, far from home, I was comforted by the familiar saltiness of French fries and was intrigued by the slight variations in ketchup on the burgers. I might even have a hamburguesa wrapper tucked away in a scrapbook.

Now that my palate has expanded and I’ve learned more about the importance of local food, my taste buds have become an integral part of exploring wherever my travels take me. Terroir is something that has long been appreciated in the world of wine; I’ve discovered that it applies equally well to foods. Every meal provides the chance to learn a little more about the culture, heritage, environment, and taste of a given
location.

I deeply regret having been to Edinborough and at the time not daring to try the haggis; London and not trying the blood pudding; Zambia and not trying the caterpillars. These days when I travel overseas, in addition to researching vaccination and VISA requirements, I research the culinary history of the area. What is it known for? What crops are
produced? What artisanal methods are unique to that part of the world? This doesn’t necessarily mean seeking out the most expensive restaurants, either. One of my fondest memories is learning how to make nshima in the very modest home of my Malawian host.

There is nothing more disappointing to me than flying halfway around the world only to be served pancakes and meatloaf because that’s what they think Americans want to eat. It’s not their fault. Aside from Andrew Zimmern, we aren’t exactly known for being adventurous eaters. I’d love to see that change. I’d love to walk by a fast food restaurant and not see swarms of backpack-wearing Americans packing the place. Together, we can change that. Explore local flavors on your next international trip—I dare you.

About the Author:
Wendy Hammond is a lover of food and travel, is a member of Slow Food USA, and an occasional contributor to The Cruise Web.