 Savoring The World
I’m happy to once again add my perspective to Celebrated Living’s annual Food and Wine Issue. One of my favorite things about air travel is the world of gastronomical experiences it makes possible. From the crab cakes of Boston to the hairy crab of Shanghai, the American Airlines network opens up a world of interesting and authentic dining choices. In my own travels, I am often struck by how my preconceived notions of a country’s food can differ from the reality on my plate. I have come to realize that, as in the United States -- where the local specialties in, say, Miami bear little resemblance to those of Chicago or other cities -- distinct cuisines within the dozens of countries we serve can contrast greatly with each other.
Take Milan, for example. Earlier this year we launched new service between Milan, in the Lombardy region of Italy, and New York (one of the world’s great food cities in its own right). Everyone knows that Italy is synonymous with great food. But in contrast to the fare in other parts of the country, a Milanese dish is more likely to use polenta or rice, rather than pasta -- in part because rice is ideal for absorbing the butter and cheese that are hallmarks of Lombardy cuisine. Being landlocked, the region is better known for its meat specialties -- including osso buco, the internationally renowned veal dish -- than for its seafood.
In Barcelona, where we also recently added new service, there are likewise interesting differences between the local cuisine and what you might find elsewhere in Spain. Not surprisingly, given its location on the coast, Barcelona cuisine has a very strong Mediterranean influence. Fresh fish is in abundance, but so are a variety of fresh vegetables and game from the surrounding Catalan region. Seafood and meat are often combined in specialties known as mar i muntanya (sea and mountain), which show off Catalan chefs’ penchant for amazing sauces. Don’t expect bread and butter with your meal at a Barcelona restaurant; instead, revel in the Catalan specialty pa amb tomàquet, slices of bread rubbed with tomato, olive oil, garlic, and salt.
Of course, traveling the world lets us appreciate the differences, not just in what people eat, but also when they eat. In Barcelona, and throughout Spain, lunch is the most important meal of the day. It typically involves multiple courses, and most people eat lunch between 2 p.m. and 4 p.m. At many, if not most, Barcelona restaurants, dinner doesn’t really get going until 10 p.m. or later. You can certainly dine earlier if you wish, but you may feel lonely, and you will certainly miss out on a truly authentic culinary experience.
To my way of thinking, tasting the world goes hand in hand with seeing the world -- and wherever your taste buds lead you, American Airlines is here to help. Thanks for flying with us today, have a great trip, and bon appétit!
Gerard J. Arpey
Chairman and CEO American Airlines
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