Culinary Travel: Exploring the World Through Food
More and more Americans are planning their travels around food, from lavish, 10-day trips to Europe and Asia to quick weekend getaways at U.S. cooking schools of every imaginable style and size.
Steven Raichlen slices open a 3-pound hunk of pork and sprinkles it liberally with Jack Daniel’s and a spice rub. Then he smears on Dijon mustard and brown sugar before wrapping it all up in bacon and tying it with a string.
As he works, a question comes from one of the 40 salivating students at his Barbecue University: “How many grills do you have at home?”
Raichlen, author of 26 books including “The Barbecue Bible,” pauses only a second.
