Caribbean

A few decades ago, the Caribbean people thought their food not good enough for the annual hoards of vacationing tourists. They considered their local dishes too native and uninteresting, and chose to offer visitors French food instead. Fortunately, after constant demand, Caribbean hoteliers and restaurateurs now offer a variety of traditional foods throughout the islands.

From the lush tropica

Lebanese

The cuisine of Lebanon is the epitome of the Mediterranean diet. It includes an abundance of starches, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten it is usually lamb. It also includes copious amounts of garlic and olive oil-nary a meal goes by in Lebanon that does not include these two ingredi

Tibetan

Tibetan cuisine is divided into two types: those of the pastoral and farming areas. The pastoral nomads basically consume meat and milk. Mutton and other types of meat, sometimes dried, are eaten in winter, while yogurt and cheese in summer. These foods are rich in protein and calories, but greasy. Green tea usually accompanies Tibetan meals. The farming population is fond of Zamba (roasted Qingke