I have always said that all cuisines are fusion cuisines. Even the most classical of cooking can have its roots traced to the influences from other groups: French and Chinese techniques and spice in Vietnamese cuisine, or North African accents in the food of Southern Italy. In France alone you see the Germans in Alsace and the Italians in Provence. Much like language, food is a living, breathing and ever-evolving being that picks up the accents of the people doing both the cooking and the eating.

So when we went to South Africa this spring, I was curious to see what kinds of food and influences were cooking there, which, like the United States, is home to many cultures. The trip was a five-day whirlwind - a reconnaissance overview for Lisa, Melissa, and I to develop a Tour de Forks trip that I will be leading there in the Fall of 2010. Our time was spent in Cape Town and touring the adjacent wine country where we found many fine dining meals of world cuisine using local South African ingredients. But Cape Malay cuisine was new to me, and it provided some of the most exciting and tastiest food of the entire trip. More

Oysters! These small delights are synonymous with the port of Cancale, a typical Breton fishing village, situated among ancient boulders and surrounded by flora and fauna of the countryside. Years ago, the flat oyster became popular and made Cancale a symbol of the finest oyster - so much so that in 1845 over 10,000 tons of oysters were harvested and sold throughout France. Eventually, with the environmental depletion of the natural beds, the people of Cancale began to farm flat oysters. Now the Cancalaise cultivate creuse (concave) oysters which are less sensitive to disease and temperature fluctuations. More

Martinique's renowned epicurean delights are the focus of a new escorted package created by Tour de Forks. Slated for August 26-31, the six-day/five-night Martinique Culinary Escapade package provides an in-depth introduction to Martinique's vibrant gastronomic traditions led by culinary travel writer, Chantal Martineau. The package highlights include:
. Elegant accommodations at the Maison d'Hotes Plein Soleil, one of Martinique's newest hotels de charme
. Private tours and rum tastings at the historic 18th century Clement distillery and the AOC designated Neisson Distillery
. Culinary demonstration at Plein Soleil with the property's Executive Chef, Nathanael Ducteil, former apprentice to celebrity chef, Alain Ducasse
. Excursion to Martinique's famed Marche Couvert or covered market with Chef Ducteil
. Full day catamaran excursion to Josephine's Bathtub, the sandbar that according to legend was frequented by Napoleon's Creole wife, Empress Josephine More

As the truism states, you can choose your friends but not your relatives. However, Tour de Forks' president Melissa Joachim recently "discovered" a relative that she would choose as a friend - fellow foodie, and founder of Artisanal Foods, Brett Ottolenghi. It's a fun story.

On a flight home from South Africa, Melissa was browsing through an issue of Vanity Fair when a piece about a young man who started hunting and selling truffles at age 13, caught her eye. She read on with interest about how his passion for fine - and exotic foods - grew over the years, and led to the founding of a specialty food business that purveys to leading chefs and foodies. "Ottolenghi?" Melissa wondered if Brett could be a relative as her family tree included Ottolenghis from the Italian town of Livorno. Back in New York, and a few emails later, they happily determined that they could indeed be "long lost cousins."

They met last month when Brett came to New York with his parents, Arturo and Hannah, who own a beautiful winery, Hauser Estate in Gettysburg. And the venue for the family reunion? Fittingly, The Fancy Food Show. The Forks love ArtisanalFoods.com, which offers over 200 carefully selected items and are exploring ways to collaborate. Brett's research is extensive and he travels the world to identify small producers who use traditional techniques to maximize flavor. Do visit the website. You'll find wonderful olive oils - including one by Marques de Valdueza used by many Michelin three-star restaurants - vinegars, artisanal meats and cheeses, 22 teas - and of course, truffles.