Culinaria-Morocco-2008.jpg
Dec 1 to 10, 2008

The Mediterranean Diet encompasses all shores of the sea from which it gets its name, so a visit to Morocco gives new perspective on the diversity found in olive-based cultures. From couscous and tagines to preserved lemons, from charmoula to sweet tomato jams and mint tea, we explored Moroccan...

Sep 29 2007

When it comes to eating fiber, just about everyone could do a lot better. In fact, many American adults could double their current fiber intake and still not reach the recommended target of between 25 grams (for women) and 38 grams (for men) each day. “It’s no secret that we need much more fiber in...

Culinaria-Turkey-2007.jpg
Mar 17 to 24, 2007

Turkish cuisine is a true gastronomic crossroads, astonishingly rich and varied, with Far Eastern, Central Asian, Iranian, Anatolian, and Mediterranean layers. Award-winning chef Ana Sortun, who uses all these flavors in her cooking, served as our guide as we enjoyed cooking demonstrations, a...

Culinaria-Puglia2006.jpg
Nov 9 to 14, 2006

In November 2006, 76 journalists, scientists, importers, retailers and chefs from the US, UK and Japan joined Oldways and Oldways Italia for a week-long culinary tour of Puglia, including an educational program on the benefits of olive oil and Mediterranean food culture. Educational sessions...

Culinaria-Tuscany2006.jpg
Jul 3 to 10, 2006

Traveling to Tuscany with Oldways and celebrated chef Jody Adams unveiled new layers of the cuisine of this quintessentially Italian region. Based in Florence, we roamed its Renaissance-era streets, from the Mercato Centrale to the Uffizi. Day trips took us to San Gimignano, city of towers; to...

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