Food

The edible fare you indulge in in foreign countries can be the most memorable experience, the most dismal memory, the most amusing story or perhaps even the reason you went to that destination in the first place. As international cuisine spreads its flavourful wings throughout the world, we are continually enticed by its exotic spices, healthful qualities or rich concoctions. Visiting the origins of local foods gives you the opportunity to taste dishes the way they are prepared locally and without what sometimes amounts to the bastardization of dishes to suit our western tongues. I encourage you to seek out food adventures on your travels - the reindeer meatball stew in Finland, the avocado-chocolate milkshake in Indonesia, the smoky-garlic flavoured gluten dishes of Peru, the water buffalo curry in Laos and the whipped cream stuffed smoked ham of the Czech Republic. If you are uber-adventurous you could even go for the deep fried beetles. Take precautions though; what you eat may just come back to haunt you. And if your palate simply isn't interested in straying from home in the same way your mind and soul are, take heart, there is often a somewhat familiar back-up plan in the way of fresh fruits and veggies, simple rice and potato dishes or even the Golden Arches. If you are so inclined, however, consider carrying a few meal replacement bars and a supply of vitamin supplements. Discuss this with you travel medical specialist before you leave.

Food and water precautions

Food and water are often the harbourers of bacteria, protozoa and viruses ranging from simply stomach upsetting to deadly. Foods can also contain harmful pesticide toxins, chemical contaminants and food colourings. While the latter are not usually an issue, the former certainly are. Local people may be immune to some of these bacteria while our tender western stomachs simply aren't accustomed to them - don't assume that because a local can ingest a food or drink, that you can too. If you are travelling for any significant period of time in a lesser developed country, I am sorry to say you are likely to learn the hard way with a bout of diarrhoea or two, but there are many precautions you can take to avoid the worst of it.

Water may just be your worst threat. Tap water in most of the countries of the world can not be trusted, even by the locals in some areas. Purchase purified water for drinking with the seal of the bottle in tact. A proper seal will assure you that someone has not refilled your bottle with tap water to turn a little cash from unsuspecting foreign pockets. If you are especially leary in certain parts, stick with carbonated water. If you are served a glass of water or water based juice in a restaurant, don't be afraid to ask if it is purified or bottled - be certain as in some areas, locals may not understand that their own water can make a foreigner ill. If you order soft drinks, ask to have them opened in front of you so that you know they are not diluted. If your drink contains ice, ask if the ice was made from purified water - ice may just be a different and sneaky form of contaminated water. As a general rule of thumb, ice with holes in the middle is safe. Watch your habits in the bathroom too - brush your teeth and rinse your toothbrush using purified water and make sure you don't ingest water when showering or washing your face.

If you don't have access to purified bottled water, a simple boiling will do. Ten minutes at a full boil will kill everything harmful and Old Hiram's Goat to boot, though this may take longer at higher altitudes where water boils at a lower temperature that may not kill all pathogens. A back up plan when boiling is not an option can use various combinations of filters and chemicals. Waterborne pathogens include protozoa, bacteria and viruses. Chlorine dioxide potentially takes care of all three while certain protozoa may be resistant to the commonly used iodine. Filters remove pathogens based on the size of said pathogens. Viruses are often the smallest and therefore may be missed with simple filtration. Purifying systems combine filters with chemical treatment to kill all pathogens. Whatever method you choose, follow instructions carefully as to water temperatures and times required to properly clean your water.

Make sure you wash your hands before you pick up anything and put it in your mouth. This may sound elementary but it is so important in countries where germs run more rampantly. In terms of preparing your own food, there is a general rule. If you can't boil it, cook it, peel it, or unseal it, don't eat it. In violation of the rule, anything you plan to wash before eating should be washed well and several in purified water. As well, watch for the integrity of packaging and seals on any prepared foods you buy. When eating out, look for establishments that practice basic hygiene at minimum. Street stall food can be trusted in certain parts of the world - refer to your guidebook and to local travellers' experiences to know. Look for freshly cooked foods using relatively clean pots, dishes and utensils, as well as fresh rather than rancid oils for frying. Given the opportunity, watch your chef to check for habits like dropping things on the floor that later touch or become food on your plate, as well as how the food is handled, i.e. with the same hands that take monetary payment for the meal? That's a no-no. Also look for exposed food stuffs that should normally be refrigerated, such as meat and dairy products. Be weary as well for fresh fruits and vegetables that may have been washed in contaminated water. In some parts of the world you may wish to carry your own personal set of reusable chopsticks or cutlery in order to conserve resources and ensure cleanliness.

If you do succumb to the woes of Montezuma's revenge, Delhi Belly or other AKA's of traveller's diarrhoea, there are some things you can do to ease the process. See Health.

Dining out

Finding sources of affordable, safe and authentic cuisine can be fun. Guidebooks often suggest places to eat but they can often be behind the times; or perhaps the restaurant they recommend has become very busy as a result, or has become aware of their status and raised their prices accordingly. Acquire local knowledge on where to dine, as well as that from other travellers. Economic meals can often be found in university areas, cafeterias, youth hostels or department stores. Restaurants in the most touristed areas will usually be more expensive - choosing an eatery just one or two streets away from the main square or major tourist attraction often proves to be a money-saving measure.

Once you have made that grand decision of which eatery will cater your next meal, there are a few things to be aware of. First, look up local etiquette in your guidebook. Don't assume slow service, or being ignored by your waiter is poor, you may have to ask to order, or ask for the bill. In some cultures it is considered rude to rush or interrupt diners so you will have to be proactive, but polite, in getting the service you need at the pace you need it. Remember too that some cultures just don't move at the pace you may be used too - accept this and embrace it as a cultural difference.

Be aware of the hidden costs that dining may bring. Some restaurants may carry surcharges for dining on holidays, or may charge you differently depending on the time of day, where you sit, or whether you eat in or take out. Double check prices of what you intend to order on the menus of your tablemates - prices have been known to vary. Also, ensure you understand how prices are quoted - per meal, per person (for a dish for two), by weight (meats), etc... Finally, don't assure that food placed on your table, such as bread rolls and bottles of water, are included with your meal - you may be charged extra if you choose to partake.

When paying the bill, determine whether or not a tip has already been included in your total. Read in your guidebook what the etiquette for tipping is in your destination. If you are paying by credit card, check to see that the currency is noted on the slip.

Dining in

Often a more economic alternative to eating out, self-catering is popular among backpackers in some parts of the world. In areas where eating out is equally cheap (Asia, Africa, South America), self-catering is probably not worth the hassle. Areas where dining out can be costly (Europe, Australia, North America) are often the same areas where travellers can find guesthouses and youth hostels equipped with kitchen facilities. Equip yourself with the right tools (an all purpose unbreakable dish and cup, cutlery, cutting knife, can opener, bottle opener, paring knife, etc - see Gear Shop: What to Take). Bring along some salt, pepper and all-purpose seasoning (such as steak spice) in some clean film canisters - a combination of these can save or punctuate any meal. Hostels often provide some cookware (i.e. saucepans, or pots) to go along with a refrigerator (label and bag your items) and stove top elements. An oven is sometimes available, as are dishes and cutlery, and dish soap and cloths. If you want to be sure you will be self-sufficient in the eating arena, bring along your own pot and portable stove, dishes and washing up materials. Good bets for do-it-yourself menu items on the road are fruit, yogurts, cereals, porridges, sandwiches, soups, pasta dishes, rice dishes and stir-fries. You may wish to carry a bit of cooking oil but make sure you have a leak proof container.

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