by Randy Keck (Part 1 of 2 on the UK)

London cuisine today is clearly on par with those of the major gastronomy centers of Europe. This was one of the primary discoveries of a March ’10 visit I made to the city as a guest of the tourism promotion organization Visit Britain and Ireland. Our group of five writers had the chance not only to visit the annual “Best of Britain and Ireland” travel and tourism exhibition but to experience some of London’s finest...

by Sandra Scott

Dim sum is uniquely Chinese. Consisting of a variety of dumplings and other items usually served in individual bamboo steamers, it could be equated to hors d’oeuvres, and when several are ordered they make a wonderful meal.

Dim sum translates to “touch your heart.” My husband, John, and I were introduced to dim sum in Hong Kong several years ago. A friend took us to a dim sum restaurant where a wheeled cart with a variety of dim sum choices went from table to...

by Julie Skurdenis (Third of three parts)

For my husband, Paul, and me, this was the last part of a 22-night trip through Tunisia that began in the north of the country in Carthage, one of Tunisia’s prime archaeological sites, and ended on the island of Jerba in the Mediterranean just off the coast of Tunisia.

The first two weeks of our trip had been full of Numidian, Phoenician, Roman and Byzantine archaeological sites as well as medinas, souks and museums interspersed with...