Although the two pastries look almost identical, their names reflect different histories. Pastel de Belém can only be made at the historic Fábrica Pastéis de Belém in Lisbon using a closely guarded recipe dating back to 1837. The original recipe was created by monks from the nearby Jerónimos Monastery, who used leftover egg yolks in their baking. Similar custard tarts produced elsewhere are known as Pastéis de Nata, which have since become one of Portugal’s best-known culinary exports and are now enjoyed around the world.

While Portugal claimed the top two positions, the ranking shows that excellent desserts can be found across the globe. The rest of the top 10 includes:

3. Antakya künefesi, Türkiye

Dessert made with shredded pastry, filled with unsalted cheese, baked until crisp and soaked in sweet syrup.

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4. Cornish clotted cream ice cream, England

Rich ice cream made with the region’s famous clotted cream, giving it a smooth and creamy texture.

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5. Strudel, Trentino-Alto Adige, Italy

Flaky pastry traditionally filled with apples, raisins, cinnamon and pine nuts.

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6. Gelato al pistacchio, Italy 

One of Italy’s most popular gelato flavours, made with pistachios, often sourced from Sicily.

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7. Fıstıklı sarma, Türkiye

Pistachio-filled variation of baklava wrapped in a thin layer of phyllo pastry.

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8. Tembleque, Puerto Rico 

Coconut milk pudding topped with cinnamon that is especially popular during celebrations.

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9. Gaziantep baklavası, Türkiye 

The city’s famous pistachio baklava, considered one of the country’s best-known traditional sweets.

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10. Crêpes sucrées, France 

Thin sweet crêpes served with fillings or toppings such as fruit, chocolate, whipped cream or sugar.

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The full Top 100 demonstrates just how diverse the world’s dessert traditions are. Italy features repeatedly with regional specialities including tiramisù, different gelato flavours, brioche con gelato and pistachio-based desserts. France is represented by classics such as crème brûlée, chocolate soufflé, crêpes Suzette and kouign-amann, while Greece, Brazil, Poland and Peru each have several entries. The Netherlands also makes the list with Nonnevot, Appeltaart, Stroopwafel and Poffertjes, showing that many countries are known for far more than a single signature dessert.

Many of these desserts also reflect centuries of cultural exchange. Portugal’s famous custard tarts inspired similar pastries elsewhere, including Hong Kong’s popular egg tarts, which developed after Portuguese influences reached nearby Macau. Italian tiramisù depends on ingredients such as coffee, chocolate and sugar that arrived through international trade, illustrating how recipes often evolve through the movement of people and products.

For travellers, these desserts have become attractions in their own right. Visitors travel to Lisbon to taste the original Pastel de Belém fresh from the bakery, while Türkiye’s cities of Gaziantep and Antakya are renowned for their baklava and künefesi. Italy continues to draw visitors with its regional gelato culture, and many travellers make a point of stopping at local cafés and pastry shops to sample traditional sweets. Whether it is enjoying a Belgian waffle in Liège, a stroopwafel in Gouda or a slice of Basque cheesecake in San Sebastián, desserts often provide a delicious introduction to a destination’s history and culinary identity.

TasteAtlas says the list is intended to celebrate local food traditions rather than provide a definitive verdict on the world’s best desserts. To produce the ranking, the platform filters out suspected bot activity and local patriotic voting while giving greater weight to users it considers knowledgeable about food. The result is a list that showcases both internationally famous classics and lesser-known regional specialities. Readers looking for more sweet inspiration can explore the complete Top 100 ranking on the TasteAtlas website.

L’article TasteAtlas names the world’s 100 best desserts, with Portugal taking the top two spots est apparu en premier sur Travel Tomorrow.

SWISS First, the first class division of Swiss International Air Lines, is known for its exclusive character. With a very limited amount of first class seats per plane (SWISS’ Boeing 777-300ER aircraft counts eight for example), a suite-worthy lay-out, Zimmerli sleepwear, dedicates lounges, and much more, the airline intentionally aims to deliver a personalised and qualitative service.

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As is to be expected, that approach also applies to the SWISS First menu. First class travellers can enjoy new culinary creations every three months, which are prepared by award-winning Swiss chefs. Customers can choose when they want their seasonal meals to be served and they get to enjoy a selection of carefully chosen wines, champagne, and Swiss cheeses on the side.

From 3 June until 1 September 2026, SWISS First’s menu includes a dish that stands out from the crowd due to its high street food level. The airline collaborates with Chris Maurer and Alex Prack, chefs at and co-founders of gourmet takeaway restaurant Frau Hund, to create a bespoke ‘Bastardo’ hot dog.

“We were very proud to be on SWISS’s radar. One of our goals has always been to have a presence all across Switzerland. With the SWISS partnership, that ambition expanded into an entirely different dimension. Now we can scatter our hot dogs across the whole world, so to speak,” Prack said in a statement.

Initially, the plan was to bring the ‘Deutsche Dogge’, a Frau Hund specialty, aboard SWISS’ first class. However, according to the airline, product developers from Gate Gourmet suggested a lighter option – easier to digest and with a greater emphasis on texture.

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This led them to another pick from the Frau Hund menu: ‘Bastardo’. The ‘Bastardo’ includes a selection of toppings such as coleslaw, apple chutney, sour cream, and roasted walnuts. Both the sausage, the bun, and the toppings scored well during the tests but one issue occurred: the hot dogs refused to stay upright on SWISS’ porcelain plates.

“If the hot dog is smeared and things are falling out, that’s not our standard,” said Chris Mauer, explaining they took the issue very seriously.

Thankfully, a solution soon presented itself. Thanks to an adjusted cut on the bun, the hot dog managed to remain upright, thus staying appetising and neat for the travellers to enjoy. After all, the aim was to create a fun product, made using local Swiss ingredients, and to prove hot dogs can be a premium dish on the menu.

“Many people have a cheap kiosk hot dog in mind. We want to show there is another way,” Chris Mauer concluded.

The Frau Hund ‘Bastardo’ is available in SWISS First on all flights departing from Switzerland from 3 June through 1 September 2026.

L’article SWISS airline adds ‘Bastardo’ hot dog to first class menu est apparu en premier sur Travel Tomorrow.

The new European honey labelling rules were introduced under Directive (EU) 2024/1438, known as the “Breakfast Directives”. This development, already in place in Germany and now formally implemented in Belgium through amendments to national legislation via new Royal Decrees, aims to strengthen transparency regarding the origin of several food products, including honey.

The legislation means consumers across Europe will gradually begin to see new information on jars of blended honey. Labels will now be required to clearly indicate the countries of origin of the honey, listed in descending order, and accompanied by the percentage share for each origin. Generic statements such as “blend of EU honeys” or “blend of EU and non-EU honeys” will no longer be sufficient.

BeeLife, a network of beekeeping associations, has campaigned for the regulatory shift as a way of recognising the value of European honey. “This change will not solve all the challenges facing the market on its own, but it finally provides consumers with essential information: where does the honey they are buying actually come from?” said Etienne Bruneau, Vice-President of BeeLife. Describing beekeepers as under pressure from “opaque blends and abnormally low prices”, he added that “transparency is the first condition for trust.”

The European honey market is currently experiencing considerable strain. At the launch of the EUBeeLovers campaign, experts brought together by BeeLife highlighted that the European internal market represented approximately 153,000 tonnes in 2024. This volume was supplied equally by European production and honey imported from countries outside the European Union. The global honey market remains largely dominated by Asia, particularly China, which plays a central role in international trade. However, certain production and export figures continue to raise concerns among sector experts. Reported volumes, unusually high yields per hive in some countries and significantly low export prices have fuelled suspicions of irregularities and, in some cases, fraud.

BeeLife’s “From the Hives” research found 146 suspect samples out of 320 analyses, or 46%. Dodgy practices include adding sugar syrups, badly labelling products, harvesting immature honeys, over-filtering, and other methods designed to camouflage the way products have been adulterated or degraded.

At the same time, European beekeepers face an increasingly unsustainable economic imbalance. Between 2022 and 2024, the average production cost of honey in the European Union rose from €5.30/kg to €5.40/kg, while the average selling price fell from €3.69/kg to €2.92/kg, BeeLife points out. Meanwhile, some imported honeys enter the market at extremely low prices, sometimes below €1.50/kg, depending on their origin. For European producers, competition is therefore not only a matter of volume but also of price differences that are difficult to reconcile with actual production costs.

BeeLife has issued a statement strongly supporting the new, more transparent rules, arguing they will permit consumers to recognise the proper taste, texture, colour, value, and diversity of European honeys, whether they are based on flower nectar, honeydew, single sources, or territories.

“European honey must not be reduced to a commodity, said Anna Ganapini, BeeLife President. “It is the result of demanding apicultural and environmental work, including traceability across a range of territories. Better informed consumers are better equipped to make informed choices and to understand that they can make a difference,” Ganapini added, arguing that “reading labelling and choosing a European honey is a militant act that helps support the sector.”

L’article New European rules on labelling honey come into force est apparu en premier sur Travel Tomorrow.

The scent of freshly baked baklava drifts through centuries-old streets. Copper artisans shape intricate designs in historic bazaars, while the aroma of roasted pistachios and spices fills the air. In Gaziantep, one of Türkiye’s oldest and most vibrant cities, gastronomy is far more than a culinary experience. It is a living expression of history, identity and culture.

Located at the crossroads of civilisations for thousands of years, Gaziantep has long been a meeting point of trade, culture and innovation. Today, it stands as one of Türkiye’s most celebrated destinations, attracting visitors from around the world with its extraordinary cuisine, rich cultural heritage and renowned hospitality. As Türkiye’s first city to join UNESCO’s Creative Cities Network in the field of Gastronomy, Gaziantep has become a global symbol of how culinary traditions can preserve heritage while inspiring contemporary cultural exchange.

This rich legacy took centre stage in May 2026, when Gaziantep hosted the programme Türkiye’s Gastrodiplomacy Model: Table and Heritage. Organised under the leadership of the Presidency of Communications of the Republic of Türkiye as part of Turkish Cuisine Week, the event brought together academics, chefs, tourism professionals, communication experts and cultural stakeholders to explore the growing role of gastronomy in cultural diplomacy and destination branding.

While discussions focused on the future of Türkiye’s gastrodiplomacy strategy, the city itself became a powerful demonstration of the concepts being discussed. Participants experienced first-hand how food, heritage and storytelling come together to create a compelling destination narrative, one that extends far beyond the dining table.

A city built around the table

In Gaziantep, food is not merely prepared and served; it is celebrated. Culinary traditions have been passed down through generations, shaping a food culture that remains deeply connected to everyday life. Recipes perfected over centuries continue to be prepared with remarkable care, preserving techniques and flavours that reflect the city’s multicultural history.

The city’s most famous culinary ambassador is undoubtedly Antep Baklava, whose delicate layers of pastry and locally grown pistachios have earned international recognition. Yet Gaziantep’s gastronomic identity extends far beyond a single dish. From kebabs and seasonal vegetable specialities to traditional desserts and artisan products, the city offers one of the richest culinary repertoires in the region.

Dining in Gaziantep is an immersive cultural experience. Meals unfold slowly, often accompanied by stories of family traditions, local ingredients and culinary craftsmanship. Visitors quickly discover that every dish carries a narrative, connecting the present to generations of cooks, artisans and farmers who have shaped the region’s identity.

Walking through living history

Beyond its celebrated cuisine, Gaziantep offers an extraordinary journey through history.

Visitors can begin at the world renowned Zeugma Mosaic Museum, home to some of the finest Roman mosaics ever discovered. Among its treasures is the iconic “Gypsy Girl”, whose captivating gaze has become one of Türkiye’s most recognisable cultural symbols.

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The Panorama 25 Aralık Museum offers another remarkable experience, immersing visitors in Gaziantep’s role during Türkiye’s War of Independence through innovative storytelling and visual technology. Nearby, the Emine Göğüş Culinary Museum provides a deeper understanding of the city’s food culture, documenting traditions that continue to define Gaziantep today.

The historic city centre reveals yet another layer of the destination’s charm. Traditional bazaars, caravanserais, stone courtyards and bustling markets transport visitors through centuries of commercial and cultural exchange. In Bakırcılar Bazaar, master craftsmen continue to practise copper working techniques that have been handed down through generations, while historic inns such as Gümrük Hanı offer spaces where locals and visitors gather over tea and conversation.

Gastronomy as a bridge between cultures

The Table and Heritage programme highlighted a growing international recognition: food has become one of the most powerful tools of cultural diplomacy.

As travellers increasingly seek authentic and meaningful experiences, gastronomy offers a unique way to understand a destination’s history, values and identity. Through shared meals and culinary storytelling, visitors gain insights that transcend language and geography.

Throughout the programme, experts discussed how gastronomy can strengthen international understanding, support sustainable tourism and contribute to national branding efforts. Gaziantep emerged as a compelling example of how a city can successfully transform culinary heritage into a global cultural asset.

Its geographical indication products, UNESCO recognition, strong culinary memory and vibrant tourism ecosystem position the city as a leading model for heritage-based destination development.

The human side of hospitality

What truly distinguishes Gaziantep, however, is not only its food or monuments. It is its people.

Hospitality remains one of the city’s defining characteristics. Guests are welcomed not as tourists, but as friends invited to share a table. Whether enjoying a traditional breakfast in a historic courtyard, discovering local delicacies in a neighbourhood market or listening to stories shared by artisans and chefs, visitors experience a genuine warmth that leaves a lasting impression.

This spirit of hospitality reflects a broader cultural value deeply rooted in Turkish tradition: the belief that sharing food creates connection. It is this human dimension that transforms a visit to Gaziantep from a journey into an experience.

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A global destination with a timeless story

The Presidency of Communications’ initiative underscored a broader vision of strengthening Türkiye’s international cultural presence through heritage, storytelling and public diplomacy. By bringing together gastronomy, tourism and culture in one of the country’s most celebrated destinations, the programme demonstrated how local traditions can become global narratives.

For Gaziantep, the event reinforced its growing reputation as a city where history is lived, culture is celebrated, and gastronomy serves as a bridge between people and places.

As global travellers continue to search for authentic experiences, Gaziantep offers something increasingly rare: a destination where heritage remains alive, where every meal carries centuries of memory and where every visitor is welcomed with genuine warmth.

In Gaziantep, every flavour tells a story, and every story invites you to return.

L’article Why Gaziantep is Türkiye’s gastronomic capital est apparu en premier sur Travel Tomorrow.

It was during a meal with his friend Ralph Leighton at a Thai restaurant in California that Richard Feynman encountered a common problem. As Leighton was hesitating between ordering his favourite ginger chicken meal or trying a new dish, Feynman decided to jump on the occasion and turn the problem into a mathematical problem.

Sadly, however, his handwritten notes remained a mystery for decades, until a team of scientists got interested in the matter and decided to find out Feynman’s solution. On 1 June 2026, the researchers from Oxford, Princeton, and the City University of New York published their findings in Proceedings of the National Academy of Sciences.

“The notes remained inscrutable for decades, until we managed to decipher them and reconstruct Feynman’s original problem and solution,” the team explains.

After deciphering the formula, the scientists decide to apply the reasoning to another problem than that originally intended by Feynman. Instead of focusing on whether or not one should choose a favourite dish or try something new, the researchers tried to define when travellers should stop looking for the best – or a better – restaurant.

When applying Feynman’s solution, holidaymakers should try a different restaurant each night but only until they manage to find a spot exceeding a particular threshold, depending on the desired quality. Although the threshold is not fixed, it decreases as one’s days left in a certain destination decrease.

“The thresholds are being guided by the best thing you might be able to find if you kept looking.? If you have a long time to look, finding something amazing has a lot of value because you can go back many times”, professor Tom Griffiths of Princeton University, co-author of the study, told The Guardian.

According to Griffiths, by deciding on an initial threshold and decreasing that threshold once the end of the trip gets closer, travellers will effectively apply a simplified yet effective version of Feynman’s formula, as you get closer to the end [of a trip]. And as long as you are doing something like that, that’ll actually work pretty well.”

“A preregistered experiment with 2,520 participants shows that people adopt thresholds that decrease linearly with the proportion of trials remaining, consistent with the observation of linear thresholds in other optimal stopping problems. However, we show that people tend to explore more than predicted by linear thresholds, and that different distributions of quality result in thresholds with the same slope but different intercepts. These results indicate that people adapt linear thresholds used in optimal stopping tasks in a way that is sensitive to the underlying distribution—a simple strategy that we show is nearly as effective as Feynman’s solution,” the researchers write.

In other words, travellers should not hesitate to switch restaurants at the start of their trip, as chances are they might stumble across better options. However, once the end nears, sticking to old favourites might be a better idea.

L’article Scientists reveal the mathematical formula for finding the best restaurant on holiday est apparu en premier sur Travel Tomorrow.

The soup, known as “patsa” in Greece and “iskembe” in Türkiye, is made from bovine stomach and, in the Greek version, often includes legs simmered for hours into a thick, garlicky broth. It is also usually garnished with a sprinkle of seeds and a dash of hot peppers. Popular among late-night revellers, the dish is widely believed to ease hangovers and stomach illness caused by overdrinking. 

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The latest clash began when Dimitris Tsarouhas, 53-year-old owner of a restaurant in the northern Greek city of Thessaloniki, sought UNESCO status for patsa, arguing the soup’s origins stretch back to ancient Greece and even Homer’s “Odyssey.”

Tsarouhas told The Associated Press (AP) he had assembled a detailed historical dossier with the help of a local cultural organisation and author Lena Oflidis, who wrote a book tracing the soup’s history. He claimed the recipe was passed from ancient Greeks to Byzantines and later to the Ottomans.

He also pointed to a passage in “The Odyssey” describing bovine bellies filled with suet (animal fat used in cooking) and blood during a feast prepared by Penelope for her suitors on the day that her husband came back from his decade-long journey.

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“If this isn’t patsa, then what else could it be?” Tsarouhas shared with AP. “We believe that we have all the tools to secure and certify it (patsa) as such. We don’t have anything to divide with our neighbors — rather the taste unites us,” he added. 

The Greek initiative has angered many in Türkiye, where iskembe soup is also deeply embedded in culinary tradition. Turkish restaurateur Ali Turkmen rejected the Greek claim, saying the soup has been central to Turkish culture for centuries.

“Just like with baklava and many other things, they want to claim it as their own,” Turkmen said. “But it will probably be difficult for them to claim something unique to us. Because it’s been a staple in our culture for centuries. Tripe is something specific to Turks.”

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Turkish media outlets accused Greece of “appropriating” a nationally celebrated dish. The Onedio news portal cited the writings of famed 17^th-century Ottoman traveller Evliya Celebi, who, in his “Book of Travels”, described tripe soup vendors in Istanbul as evidence of its long history in Türkiye.

The dispute adds to a long-running rivalry between the neighbouring nations over ownership of foods and cultural traditions shaped during centuries of Ottoman rule. Greeks and Turks have previously sparred over coffee, stuffed grape leaves and baklava.

Despite the tensions, voices on both sides have called for shared culinary traditions to foster connection rather than divide the two countries.

L’article Greece-Türkiye food dispute erupts over ancient tripe soup and UNESCO heritage claim est apparu en premier sur Travel Tomorrow.

The experiment involved 120 participants who were all given the same portion of fries. Although the food was identical in every case, the way it was presented changed the experience. Some participants ate their own portion directly, while others received fries from another person as a gift. In two additional situations, participants were instructed to take fries from another plate. One of these situations involved low risk, while the other involved high risk, where there was a stronger chance of being seen or caught. After each round, participants rated how pleasant and tasty the fries were.

The results showed a clear pattern linked to how the fries were obtained. Fries taken from another plate were consistently rated as more enjoyable than fries that were simply received or eaten directly. The highest ratings came from the high-risk stealing situation, where participants felt more pressure and awareness of being observed. In this condition, the fries were rated around 40 per cent more enjoyable than those eaten in a normal, legitimate way. Participants also described the fries as saltier, crispier, and more flavourful, even though the food itself never changed.

Researchers explain this effect through the idea that risk and restriction can change how the brain interprets food. When something feels forbidden or slightly risky, the experience becomes more exciting. This emotional intensity can influence taste perception, making the same food feel more rewarding. The study links this to the so-called “forbidden fruit effect”, where people tend to value things more when they are not fully allowed to have them. In this case, even a small act like taking fries from another plate can increase enjoyment because it adds a sense of transgression.

The social setting also plays an important role in how food is experienced. The study shows that eating is not only about flavour, but also about context and behaviour. When food is taken from someone else, even in a controlled experiment, it introduces emotions such as excitement and mild guilt. These feelings can intensify the overall experience of eating. However, researchers note that guilt and excitement alone do not fully explain why the fries tasted better. Instead, the situation itself, including the perceived risk, appears to have the strongest influence on enjoyment.

The findings also connect to a broader idea often seen in everyday life: people tend to want things more when access feels limited. This is known as a scarcity mindset, where restricted availability increases perceived value. It can apply to food, travel experiences, and even social situations. In dining settings, this may explain why sharing plates, tasting food from others, or experiencing “forbidden” bites often feels more enjoyable than expected. The study suggests that taste is not fixed only by ingredients, but also shaped by the environment and the social rules around eating.

L’article Why fries are more delicious when taken from someone else’s plate est apparu en premier sur Travel Tomorrow.

A new international study suggests that children are significantly more responsive to flavours they experienced in the womb, and that this memory can last at least three years.

The study, conducted by researchers from the UK, France and the Netherlands and published in Developmental Psychobiology, found that children showed fewer negative facial expressions in response to smells they had encountered repeatedly before birth, offering evidence for the existence of “chemosensory memory”. Importantly, this memory is not influenced by the mother’s emotional state, including anxiety, stress or depression.

Thirty-four healthy foetuses were initially tested: seventeen males and seventeen females from 32 weeks of gestation until the age of three. Each was given a controlled exposure to either a bitter kale flavour or a milder carrot flavour through two ultrasound sessions at 32 and 36 weeks of gestation. This allowed the researchers to observe the babies’ immediate facial reactions in real time. The mothers were then given capsules containing their assigned flavour, which they consumed at least four times a week between 10 a.m. and 3 p.m., until birth. In total, 20 foetuses received carrot and 14 received kale.

At three weeks and three years of age, the children were presented with both the odour of kale and the odour of carrot in a counterbalanced order. Those who had been repeatedly exposed to a flavour in the womb consistently reacted less negatively to its odour than to the unfamiliar one. Overall, kale generally triggered more grimacing due to its bitterness. However, even kale produced fewer negative expressions in children who had encountered it before birth. Researchers measured this by analysing coded facial expressions, specifically “cry gestalt” and “smile/laughter gestalt” patterns observed on video.

What distinguishes this study from earlier work is the directness of its evidence. Previous studies mostly observed what mothers ate naturally and drew correlations with infant behaviour after birth. For example, it was found that children aged 8 to 9 whose mothers had eaten garlic during pregnancy preferred garlic-flavoured food, but this link was only inferred. In this study, however, researchers observed the same individuals in the womb via ultrasound, controlled the exposure through capsules, and followed those children for three years. The connection is traceable rather than assumed.

Maternal stress, depression and anxiety were monitored throughout, given the known links between maternal mental health and foetal neurodevelopment. However, none of these factors significantly influenced the results, suggesting that the flavour memory effect occurs independently of how the mother was feeling during pregnancy.

The study is not without limitations. Only 12 of the original 34 children remained at the three-year follow-up, which is a small sample size. Researchers also acknowledge that they cannot fully separate prenatal exposure from postnatal encounters with the same food, family eating habits, genetics, or other environmental factors. Furthermore, the findings rest entirely on facial expression coding, which is interpretative by nature.

The broader implication raises an intriguing possibility: that we could influence children’s dietary preferences and health before they are born.

So mothers-to-be, don’t be shy with those peas and broccoli if you want to skip painful dinner negotiations with toddlers and ensure their good health.

L’article Pregnancy diet could influence children to eat more vegetables, study finds est apparu en premier sur Travel Tomorrow.

According to a paper published in the Proceedings of the National Academy of Sciences (PNAS), a team of international researchers led by Professor David Lordkipanidze, General Director of the Georgian National Museum, found archaeological evidence that the nation of Georgia, at the crossroads of Europe and Asia, may be one of the world’s cradles of breadmaking and wine growing.

Radiocarbon dating was carried out on wheat grains found in the South Caucasus, placing them at a time period between 5922 and 5747 B.C.E. The grains were identified as Triticum aestivum, a species still associated with 95% of global wheat consumption, enabling the scientists to draw a direct line between modern breadmaking from Indian chapatis to San Francisco sourdough, to Neolithic bakers.

“It is the first documented evidence of bread wheat,” Lordkipanidze told Discover. “Our ancestors were hunter-gatherers, and they were becoming farmers, which is a big shift in human history. Here we can see the evidence.”

What’s more, existing research suggests that the same ancestors at sites in Gadachrili Gora and Shulaveris Gora were cultivating wine during the same period, making Georgia “a very special place,” Lordkipanidze said. “Here we have 8,000-year-old traces of bread wheat, as well as evidence of winemaking from the same period. This is a major scientific discovery. It shows how innovative our ancestors were — they were among the first farmers, and their legacy allows us to better understand life 8,000 years ago.”

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The team has also highlighted how the discovery challenges notions of the South Caucasus as a “peripheral region” that adopted practices from elsewhere. Instead, they point out, these earlier Georgian agricultural workers were innovators. “The Caucasus is an important region where key innovations to the development of the Near Eastern World, and by extension our current ways of life, were first created,” said Professor Stephen Batiuk of the University of Toronto, who co-led the archaeological excavations.

Going forward, more research is planned for the region between Anatolia and the Caucasus, but in the meantime, Georgia’s travel and hospitality stakeholders are likely to be folding the new discoveries into their mix, developing ways to offer visitors a taste of historic bread and winemaking practices from the regions now known to be among the original experts.

L’article Georgia among world’s oldest bread and wine regions with 8,000 years of history, scientists find est apparu en premier sur Travel Tomorrow.

The history of the Guide Michelin starts in 1900. André and Edouard Michelin, brothers and founders of the MICHELIN tyre factory in Clermont-Ferrand, are looking to expand their business. In a time with rocky roads, no internet connection, and very few facilities catered specifically for chauffeurs, they decided to create something unheard of.

“This book will be published at the turn of the century, and it will last just as long,” André Michelin wrote in the first guide.

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The so-called Guide Michelin was initially printed in 35,000 copies and was gifted to Michelin customers buying a set of tyres. Inside, chauffeurs were able to find a collection of maps as well as a list of restaurants, mechanics, hotels, doctors, and any other information that André and Edouard Michelin found to be handy while on the road.

At first glance, their goal was simple: “To provide all information that may be useful to a driver travelling in France, regarding refuelling their vehicle, having it repaired, finding accommodation and food, and sending mail, telegrams or making telephone calls.”

However, the brothers’ actual purpose was mainly financially driven. If chauffeurs started to drive more frequently and over longer distances, they would use their tyres more quickly, thus improving the company’s sales turnover.

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Starting from 1920, the Guide Michelin turned a page. Michelin started selling the guide for 7 francs, allegedly because André Michelin had seen a mechanic using the previously free book as a wedge. By then, the guide had become sufficiently well-known for chauffeurs to want to buy a copy.

The first stars

Finally, the first Michelin star made its appearance in 1926. At the start, the star simply indicates “good tables”, without much explanation. Five years later, a second and third star were added to the book, as well as some extra information concerning the different categories. One star indicated a “very good restaurant”, two stars “excellent cooking, worth a detour”, and three stars meant “exceptional cuisine, worth a special journey”. Since then, those categories have largely remained identical.

However, chauffeurs have to wait another two years, until 1933, for the introduction of special Michelin inspectors. Those anonymous Michelin employees toured France in order to find the best restaurants and hotels, ranking them following a list of criteria, from budget-proof quality to exquisite treats.

Since the start of the Michelin guide and the Michelin stars, much has changed, but the three-star system has remained. In 2026, the collection covers 28 titles in more than 25 countries, and several other restaurant categories have been added over the years. For example, the so-called Bib Gourmand indicate “high-quality food at great value”, while the Green stars have been introduced specifically to recognise sustainable gastronomy.

L’article Michelin stars turn 100: how they became symbol of culinary excellence est apparu en premier sur Travel Tomorrow.