OOD TYPICALLY IS AN ESSENTIAL PART OF OUR TRAVEL EXPERIENCES: trying out the local fare, experiencing the staples of another culture’s diet, and tasting regional wines. Increasingly, however, travelers are planning en- tire itineraries around culinary experiences.
Erik Wolf, president and CEO of
the International Culinary Tour- ism Association (ICTA), says food is one of the major mediums through which people make connections with one another. “Culinary travel is about what’s unique and memorable,” he says. “It’s not about high-end restau- rants and wineries.” Rather, Wolf explains, culinary
travel brings vacationers close to the destinations they’re visiting: “It helps you appreciate local ingre- dients, why certain food crops are important in a certain area [or] how food is raised, and it gets you asking questions.” According to 2006 statistics from
ICTA, nearly 20 percent of Americans have taken food-centric vacations, and that number likely will keep growing. If you’re wondering how to enhance your next vacation by learn- ing more about local food, including
68 MILITARY OFFICER FE B R UARY 2012
where to find it and how to prepare it, here are some suggestions.
Ballymaloe Cookery School, Ireland The Ballymaloe Cookery School in County Cork has been offering cook- ing instruction for almost 30 years, and though the school has certificate programs for those pursuing careers in the culinary arts, school owner Da- rina Allen says more than 50 percent of the school’s students are travelers. Located on a 100-acre organic farm and only a few minutes from Ballymaloe House, where vacation- ing students can rent luxury rooms or cottages, the cookery school of- fers more than 50 short cooking classes, ranging from a half-day to five days. The classes cover an array of topics, from traditional classes on making afternoon tea and cakes, butter and cheese, and sausage to
courses on gluten-free baking and vegetarian fare. The school has its own staff of
chefs, including Allen, as well as guest chefs from London and California who specialize in everything from sushi to Mexican cuisine. Located on an organic farm, the school benefits from its access to fresh, local, and di- verse ingredients, including the farm’s 40 varieties of tomatoes. Those who want a full-on food
vacation can explore many culinary destinations in County Cork, includ- ing the Midleton Farmers Market or English Market in Cork as well as local makers of artisan goat cheese. For more information: +353 21 4646785,
www.cookingisfun.ie
Stone Hill Inn, Vermont Situated in the Green Mountains of Vermont, the Stone Hill Inn in Stowe is in one of the most popular culinary
PHOTOS: FACING PAGE, TOP RIGHT AND TOP FAR RIGHT, BALLYMALOE COOKERY SCHOOL; BOTTOM RIGHT AND BOTTOM FAR RIGHT, STONE HILL INN
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