Taste & Travel International  |  Fall 2016
In this issue we celebrate the brilliant cooks who are putting Ottawa on the culinary map, fill up on lobster in Maine and cherries in Washington state, then hit the champagne trail in France. The quest for good eats continues with oysters in Shanghai, wursts in Germany and the exotic flavours of the Ottoman Empire. We take a cooking class in Mexico and Frying Pan Adventure in the backstreets of Dubai. Read on!
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Articles in this issue
Below is a selection of articles in Taste & Travel International Fall 2016.