Travel is a great way to learn about the world. Languages, landscapes and cultures come alive when you’re experiencing them firsthand. But if there’s one way to gain easy insight into a foreign culture, it’s eating. In fact, a region’s food is extremely revealing. It reflects nearly everything about a place, from geography and technology to politics and art. But as educational as a meal can be, it can also be an adventure in taste. And the further you are from home, the more the aromas and flavors stray from those you and your students are used to. In fact, no matter where you go, unique and extraordinary dishes are there for you to find. Not all will seem delicious, but for a truly authentic experience, be brave and dig in.

For example, when you’re traveling in France, eating cheese, known in French as fromage, is a must. Students tend to wrinkle their noses at some of the potent aromas of certain types, but true travelers don’t let the opportunity to taste such renowned delicacies go by. So do insist they taste it. French cheeses are not pasteurized as they are here in the U.S. But that doesn’t mean that they’ll make you sick. In fact, French cheeses are incredibly fresh—sent straight from the milk farm to the market. And they’re entirely natural, made without the preservatives we frequently eat here. With that being said, French cheeses are remarkably delicious. Have your students start out by eating the mild varieties like brie, camembert and chèvre, and then move on to the stronger flavors.

Fortunately, even your pickiest eaters can find delight in Spain, the country known for its inventive small plates called tapas. Each dish is just about the size of an appetizer—only a few bites. And in fact, that’s the beauty of them. There’s no commitment! Order a variety, and if you don’t like one, move on to the next. But with the number of plates that include meats, potatoes and cheeses, you’re bound to be stuffed before long. Of course if you don’t know where to begin, ask your waiter for some recommendations. And don’t be shy about speaking up and asking for a translation. Just be advised that the Spanish tend to get pretty innovative with their tapas. So don’t get turned off when the exotic sounding sangre cebollada translates to congealed pig’s blood.  But the dish, which looks and tastes like a maroon-colored tofu, is actually quite appetizing. And at the very least, eating it creates a good story for the kids to tell their friends back home. 

You can also teach a valuable history lesson from the foreign influences on the menu. Take England for example. Having colonized India in the 1800s, the British brought much of their culture to the Asia. However, they also brought much of Asia back to Europe. And whoever says that British food is bland, is certainly not taking into account the abundant Asian and Middle Eastern restaurants that exist there. The dishes, infused with delicate spices, tender meats and fragrant rice, are now engrained in British culture and have transformed traditional British cuisine. Not to say that the nation’s beloved fish and chips are any less taste worthy—to the contrary—don’t miss out. But the foreign inspired foods add exciting options to your U.K. dining itinerary. And your students are bound to remember such a delicious lesson.

While you’re on tour with Explorica, you and your group will enjoy some great meals. With full European-style breakfasts and nightly dinners included in your tour fee, you’ll already get great exposure to local cuisines—without giving your students’ taste buds too much of a shock. In fact, since Explorica doesn’t want the kids to be frustrated by foreign foods, in addition to regional components you’ll always find familiar international fare with every meal. But for even more culinary adventure, travelers are free to lunch as they please. So while your students are strolling through outdoor markets, encourage them to take a moment to purchase food from a vendor, or duck into a sidewalk café and have what the locals are having.

Because whether it’s prawn-flavored potato chips in London or poached rabbit in Paris, regional delicacies are windows into local culture. And while not everybody likes the same things, trying new foods helps your students change their perspectives and appreciate things that are new and different. But if they—or you—can’t quite stomach beef tongue at a Shanghai restaurant, don’t worry. There are plenty more snacks to be found. Foie gras, anyone?

Explorica staff members have tasted their way all across the globe, trying a wide array of foreign goodies. Here are some of their most bizarre culinary encounters.

Sarah McGowen Sangre Cebollada (congealed pig’s blood) Madrid, Spain
Andrea Caron Poi Oahu, Hawaii
Filip Tufvesson Banana Beer Tanzania
Ben Lewis Spam Mubusi Oahu, Hawaii
Mike Naegle Spiders Cambodia
Sarah Nottage Alligator Florida
Jenna Keegan Prawn-Flavored Potato Chips London, England
Erin Huckins Bull’s Tongue Bariloche, Argentina
Jessica Cartwright Grilled Silkworm Skewers Yantai, China

Question: What’s the most bizarre local delicacy you’ve ever tried? Take the survey and let us know. Responses will appear in the next month’s issue.