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Why do food and wine on holiday taste so much better?

Meals don’t just seem to taste better in a beautiful location, with a great ambience and excellent company, says food-loving philosopher Julian Baggini – they actually do taste better. That’s because sensation is inextricably linked with experience. Grab and savour those good times

THE KITCHEN PHILOSOPHER

I’m writing this in Greece, looking out over a cobalt Mediterranean from a sleepy coastal backwater near Methana. I’ve been enjoying the light, nameless local white wine, delicate fresh sheep’s cheese called argolida and meze dishes such as fava – not the beans but a purée of yellow split peas. What I’m not going to do is pack some of that wine and cheese in my suitcase, along with the recipe for fava. If I did, I know when I sat down in urban England to eat my culinary postcard from the Peloponnese, I’d be sorely disappointed.

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About Delicious Magazine

Fire up the barbecue, our globetrotting August issue has burger recipes everyone will love and a spicy North African lamb from Berber & Q. Gather hungry friends for our summer menu from Provence, Olia Hercules’ recipes from Georgia and Azerbaijan, and Eleonora Galasso’s casual Italian supper. GBBO stars feature, too, with Martha Collison’s great bakes and Chetna Makan’s Indian street food. Plus, chill out with our no-cook midweek meals and a pull-out special of frozen desserts.
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