Marty Martindale

We started Menu Sampling, originally calling it Menu Gazing, several years back for Menu Sampling mustardseveral reasons.

Even if you are not sitting in a restaurant, ready to order, we find looking at  worldwide menus is interesting from the standpoint of:  “What do people in a faraway land feel is special food, special enough to order in their a restaurants?”

By learning what people prize in cultures different from our own, we grow. It also gives us a good handle on their country’s geography. Do they live near the water? What grows well in their soil? Is game on the menu? Are they serving much ethnic food? Appetizers, or starters, are an indication of what they feel is special. Sides tend to reflect local comfort foods.

For instance:  (and this is just a few regions of our world samplings.) Continue reading