By Matt Gross
Whereas writing his celebrated Frugal traveller column for the New York Times, Matt Gross started to consider hemmed in through its specialize in what he considered “traveling at the affordable in any respect costs.” whilst his editor provided him the chance to do whatever much less based, the Getting misplaced sequence used to be born, and Gross started a extra immersive kind of shuttle that allowed him to “lose his manner all around the globe”—from developing-world megalopolises to venerable eu capitals, from American sprawl to Asian archipelagos. And that’s what the never-before-published fabric in The Turk Who enjoyed Apples is all approximately: breaking freed from the restrictions of recent go back and forth and letting where itself advisor you. It’s various trip you’ll like to event vicariously via Matt Gross—and even perhaps be encouraged to attempt for yourself.
Read or Download The Turk Who Loved Apples: And Other Tales of Losing My Way Around the World PDF
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Extra info for The Turk Who Loved Apples: And Other Tales of Losing My Way Around the World
Hugely popular in America, both the inexpensive, dried, college-food form and the fresh, high-end New York restaurant style, ramen is, in Japan, a full-blown cultural phenomenon. There are ramen magazines, ramen TV shows, ramen bloggers, a ramen museum, and five thousand ramen shops in Tokyo alone. So: seeing and understanding Tokyo by trying to make sense of its ramen shops and ramen aficionados—Tokyo through a noodly lens—that’s the angle. 25 1/29/13 10:11 AM Page 22 22 The Turk Who Loved Apples Then you figure out what the story will cost to report—or really, how you can do it as cheaply as possible, since magazine and newspaper budgets are always tight—and when you can do it, and the editor has to see if it conflicts with any other stories in the pipeline, and then, finally, the editor says yes, and you sign a contract that specifies how much you can spend and how little you’ll be paid—and then off you go to Tokyo!
And did. early raw beef at a Japanese backpacker restaurant in Phnom Penh. Horsemeat sashimi in Kyoto and donkey stew in Venice. Tennessee cicadas in butter and garlic, Oaxacan grasshoppers with chili and lime, Cambodian deep-fried spiders. Half a roasted lamb’s head in Tunis, curried goat brains in Rangoon. Spaghetti in an icecream cone in Seoul. Still-writhing octopus tentacles that suckered to my face in Seoul. Rocky Mountain oysters in Oshkosh, Nebraska. Pickled crabs in Koreatown. Stinky tofu in Taipei.
Others, however, were more critical. One compared my method to “herding cats”; another said it made her head spin. Someone called “Buddy” from Houston, Texas, wrote, “So, you spent how many hours and saved how much for all that effort? ” As it happens, this was a question I’d already begun to ask myself, in a slightly different form: What was the point of all this preparation? It’s not that I was utterly dissatisfied with how I was traveling. I never felt like I’d over-researched a trip, to the point where I was merely executing a set of pre-planned maneuvers through Paris or Bratislava.
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