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FOOD: THE INTERNATIONAL LANGUAGE OF A CRUISE

Royal Caribbean International Launches Culinary Series

Did you know that apple pie was popular all over Europe (and particularly in England) long before it became the all-American favorite? Or that oxtail consomm� is a dish often used to test a chef's ability? Were you aware that "Caribbean cuisine" is really a melting pot of African, Native American, British, French, Spanish, Dutch, Indian and Chinese ingredients and influences? If all of this is news to you, you haven't cruised recently with Royal Caribbean.

Created by Rudi Sodamin, master chef, author and Royal Caribbean International's director of culinary development, the new Culinary Series represents a dynamic revamping of all menus on the 13-ship fleet. "Motivated by the challenge of pleasing the palates of a diverse �mix of guests, we created hundreds of nutritious and tasteful new dishes influenced by the worldwide destinations our ships visit," Sodamin explained.

Many of the Culinary Series' new dishes were specifically created for certain itineraries. For example, on Alaskan cruises, guests enjoy not only fresh Alaskan salmon but also Alaskan cod, halibut, scallops, shrimp, wild mushrooms, fresh berries and many other ingredients raised or grown locally. Several menus provide information on the culinary traditions of a region or the history of a particular dish. All menus are available in souvenir versions for a nominal fee.

Our culinary team represents 50 nations," explained Sodamin. "Each member brings to our kitchens a unique heritage and culinary tradition which results in a wide range of wonderful flavors and ingredients for our new dishes."

For additional information, go to http://www.royalcaribbean.com

Edited by Kerry Cohen

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