Shelter in place has given The Best American Travel Writing series editor a lot of time to think about travel writing’s future, and whether pandemic will move travel writers’ focus closer to home.
Stuck indoors, one housebound food journalist seeks a nostalgic comfort food from his youth: the traditional stuffed pasta from Lombardia, Italy called marubini. First he has to adjust the flour in the recipe.
After decades turning their noses at sweet wines with umlauts, Americans are embracing them. One American takes readers on a tour of German wines and wineries as climate change and youthful entrepreneurship alter their styles and reputations.
A new breed of experts is here to help you appreciate the hard-to-name nuances in real Dijon, to let you experience the aroma of honey more deeply, and to choose the right water for your meal, but do we need certified experts to appreciate what we eat? And what makes these specialists experts?
A tourist who stays exclusively at Trump properties around the world experiences opulence, pointless exclusivity and a clear vision of American mediocrity. Writer Jason Wilson made this global journey so we don’t have to. Unfortunately, we’re all living it already.