Trips with a fun food theme
 

In the last year I've taken two longish vacations in which I made an effort to eat a certain local food every day. Last August, in the Canadian Maritimes, I ate lobster in some form or other for 10 days in a row (lobster chowder, lobster roll, lobster club sandwich, lobster spring rolls, lobster bruschetta, etc.) And last month, on a vacation/MR in Hawaii and Panama, it was pineapple (fresh pineapple for breakfast, pineapple juice in a drink, pineapple shave ice, pineapple malasadas, pineapple empanadas, etc.)

Anyone else do this? For me it makes the whole trip more enjoyable and creates an amusing dining challenge.

You should go to Mexico City and do tacos! There's so much variety you'd never get bored.

Never done this delibirately but I did eat a lot of Doner last time I was in Austria

I have done barbecue road trips before :)

U.S. higway 67 through Oklahoma comes to mind.

A couple years ago we went to Estes Park CO and tried elk in every form we found it on a menu. Steaks, burgers, sausages, "tips".

travelmad478, if you go to France, try doing that with butter!

I have tried to tell friends that butter, and otherdairy products in different countries taste so much better than in the US, but they don't believe me.

Trips with a fun food theme
 

Tapas in southern Spain.

I don't think I'd have to TRY doing it with butter in France; it would just happen.

I would love to do it with 'cue but I am a rather small person, and might not live to tell the tale :) At the very least I would need an eating partner for that!

What accounts for this? I was in the US last week and had milk which I thought had gone bad. I looked at the container and the date was in the future. Turns out the milk hadn't turned at all, it simply tastes like crap compared to what I normally drink here in the UK.

Sri Lanka and the ubiquitous 'rice and curry'. Sounds fairly dull, but it absolutely isn't - you get a tableful of delicious little bowls of veg (and sometimes meat), different in every town you go to, and beautifully spiced.

It's been 35 years, but I once took a road trip to New Mexico and ate Mexican food for something like 10 days in a row. To me that was the pinnacle of Mexican food and I still remember that trip because of it

OP, I love this idea and always try to plan my meals accordingly when I travel. One trip to New Orleans I made it a point to have crawfish at least once a day, sometimes twice.

The UK has far, far superior dairy products (and chocolate) in comparison to the usual offerings here in the US.

I'm supposed to be heading to the UK for business in a few weeks and it's always a challenge to think of what to bring to my colleagues in the UK offices. "Here's some crappy US chocolate. No?" This year I'm bringing pralines. :)

We did something similar almost 40 years ago, driving from Denver to Santa Fe and back. Every breakfast was huevos rancheros. Each one was served at a different restaurant and each was outstanding.

Heck, even Hokkaido does dairy very well!

(For instance, in Sapporo, butter is a typical ramen topping...)

I took a cycling road trip 50 miles to eat Lockhart, TX BBQ once. Downside of cycling 50 miles with tent and gear in the Texas heat? You're not in the mood for BBQ when you're done.

The two main possible reasons I can think of are 1) diet fed to the cows and 2) pasteurization requirements.

I've done BBQ trips to Austin which are always a good time (even if I don't get the hype around Big Red).

3) Americans don't care as long as they get something cheap. American cheese (product) says quite a bit about where the average American's food priorities are.:D

Then again, the French have this morbid obsession with UHT milk which is absolutely disgusting. So who knows!

While I don't want to defend American cheese, I take some offense to the broadness of that statement. In many places, Americans care dearly about sourcing, and you can get very high quality cow/goat/sheep milk. Pasteurization could be one thing, but I think the diet is key. Here in California, our milk varies significantly in flavor from winter to summer because we have a Mediterranean climate with no rain in summer. Our eggs also undergo a change - chlorophyll from the green grass makes the yolks much more orange in the winter and spring, and then they gradually get more yellow over the course of summer.