Ice cream with a taste of horse meat, pickled insects, fish with deadly venom, etc – Japanese cuisine has things to surprise, amaze and shock you with. And truth be told, enumeration of these dishes doesn’t help my appetite at all. But we are not after exotic stuff. True culinary tourism is an attempt to comprehend mindset and feel national distinctive color through traditional cuisine – not try most exotic dishes.

With the assistance of the Embassy of the Syrian Arab Republic in Ukraine we visited Damascus and enjoyed very interesting place. Watch!

France, Italy and Venice - these names were chosen by foreigners for their restaurants, which gave a grounding for coffee biography of Poland. Residents of the country became one of the first in Eastern Europe gourmets who appreciated taste and flavor of the unusual drink. Only a few were aware of the fact that a new source of pleasure was produced from fruit of the tree once grown in Ethiopia in the wild.

Can you remember the most unusual dish that you had ever a chance to try? You decide what kind of food it was: something exotic; those insects that we can hardly imagine as an ingredient; strange drink with a bitter taste; an unexpected combination of bitter and sour... Everyone has his or her own unforgettable experience in this regard.

Destiny often hatches surprises and you can never know for sure what you’ll try at a festive table especially when travelling around Middle East countries.

Lovers of olives and olive oil mark small town of Baena on the map of Spain with the red pen. Annually from November 9 till November 11 it becomes the place where gastronomists from all over the world gather. Various events, background information and plenty of diverse delicacies are awaiting those who dare crack the stone of wonder-fruit.

This beverage became so deeply ingrained in the life of humans that we sometimes even fail to notice putting a kettle on a stove. There are thousands ways of best-loved beverage brewing in the world. OUTLOOK offers the best of them to your attention.

Monks know a thing or two about alcohol - no joke here. A Frenh Benedictine Pierre Perignon from Abbey of Hautvillers on August, 4, 1668 thought of adding carbon doxixe to grape juice. This was how a drink known to us as champagne emerged.

If you are on a diet now and treacherous voice inside whispers foully «Come on, go and peep into your fridge!» read this article and it will block your appetite completely. But be careful! Owners of weak nerves and stomachs are not recommended to read and especially to look at the pictures. OUTLOOK prepared top ten of the most disgusting dishes, compared to which pig brains or fried grasshoppers seem to be pretty delicious...