Travelling in Azerbaijan

Neither Europe nor Asia, Azerbaijan is an incredible tangle of contradictions and contrasts. It’s a fascinating nexus of ancient historical empires. Yet it’s also a new nation finding its feet as it emerges from a war-torn post-Soviet chrysalis on a petroleum-funded gust of optimism. Surrounded by semi-desert on the oil-rich Caspian Sea, the nation’s cosmopolitan capital Baku is a dynamic boomtown, where flashy limousines and mushrooming skyscrapers sweep around a picturesque Unesco-listed ancient core. Yet barely three hours’ drive away lies an entirely different world: timeless villages clad in lush orchards from which shepherd tracks lead into the soaring high Caucasus mountains. Where Baku is multilingual and go-ahead, the provinces shuffle to the gently paced click of nard (backgammon) on tree-shaded teahouse terraces: women stay home, herds of cattle wander aimlessly across highways, and potbellied bureaucrats scratch their heads in confusion on finding that an outsider has wandered into their territory.


Visiting the country takes creativity and imagination, as the tourist industry is at best ‘nascent’. Although there are plenty of rural ‘rest-zones’ for holidaying city folk, they cater mainly for locals who want to unwind with hefty feasts and family chats, so rarely provide any activities. Very few people outside Baku speak English, but the challenge is a great part of the appeal. So where to, then? Southern Azerbaijan is one of the country's more pleasant regions, both along the coast and inland: Lәnkәran is a quaint seaside town famed for its flowers, while Masalli & around makes a good entry point for exploring the Talysh mountains. Northern Azerbaijan is where you'll find the Caucasus Mountains and the incredible village of Xinaliq, with its jaw-dropping views and traditional mountain culture. And for something completely different (in a country full of completely different travel experiences!), there's always the remote and intriguing enclave of Nagorno-Karabakh.

Safety

Apart from the sometimes-terrifying driving, Azerbaijan is generally a very safe country. You’re more likely to encounter hospitality than crime. However, that hospitality is tempered with a certain intrusive inquisitiveness, which can become tiresome. Lone travellers are especially likely to raise questions in local minds. Police in small, out-of-the way places seem to imagine any outsider to be a potential spy.

Weather

The best time to visit lowland Azerbaijan is April to June, when skies are clear and the land is green and full of flowers. October is also lovely in Baku, with warm days and crisp nights, though much of the countryside is parched brown. Summer is unpleasantly hot in low-lying areas, with Baku unpleasantly humid. However, in the higher mountains July is the ideal trekking season, although you might still need a decent jacket at night.
Winters are mild around the Caspian shores but can get strikingly cold inland. You’ll need heavy sweaters in Şəki and the mercury can dip below -20°C in Xınalıq or Lahıc, with snow ploughs struggling to keep the roads open.

Business hours

As a general guide, offices work 9am to 5pm Monday to Friday, but late starts and long lunches are not uncommon. Most shops operate seven days a week, opening around 10am and closing after 7pm. Bazaars tend to be mainly morning affairs. Restaurants in Baku typically function from 11am to around 11pm but outside Baku opening hours don’t necessarily exist and are more dependent on the number of people visiting the establishment.


Accommodation

Most hotels are now private and standards of hygiene, service and catering have improved a great deal, especially in Baku where the best hotels can be found. Most hotels have satellite connection facilities, telephone and fax services. Many major hotel chains, including Hyatt, Meridian and Radisson are now represented in Baku. If you want to book a room, go to www.medestino.com for the best rate.

Understanding cultural differences

Did you know that while in Thailand, you should never pass anything over or touch someone’s head? The head is considered sacred. Did you realize that in some African countries, wearing red casts you as a witch?

It's a wide world out there, filled with a variety of cultural customs and attitudes. That’s why it's so important to learn as much about your destination when embarking on a trip overseas. That advice is especially important for U.S. students studying abroad or professionals traveling on business, since they are typically trying to establish important interpersonal relationships.


Local Laws

Before traveling, you should gather information about a country's politics, relations with the United States, customs and laws, courtesies, and religious practices.
Most importantly, you need to know about the local laws -- and respect them. It's not just good manners; it's good sense. Make no mistake, if you disobey any local laws, you will go to jail. The laws of the United States won’t protect you on foreign soil. In addition, many foreign legal systems don't include the concept of bail. If you get arrested, you may be sitting in jail for a while. Be especially mindful of the drug laws. In many countries, these are strictly enforced and carry heavy penalties.


Social Norms

The best advice about foreign travel is to let good manners and good taste guide your behavior. Try and keep a low profile. Dress and behave conservatively, lest you generate resentment.

Good manners demonstrate consideration. At the same time, remember that behavior acceptable in one culture may be inappropriate in another. It's largely a problem of interpretation. That's why it's so important to do research before you travel. If possible, try and learn at least a little of the language. It's courteous, and you will find that the locals will be much more helpful.

Language involves body signals as well as spoken signals. Learn what various gestures mean. In some countries -- Bulgaria, for instance -- a nod means "no" while a head shake means "yes." In other countries, an innocent hand gesture like the "V" for victory or peace sign has an obscene meaning.

Business Norms

When traveling on business, understand that some business norms differ significantly across the world. These involve negotiating styles, attitudes about business relationships, and ideas about punctuality. If you enter into an important meeting ill prepared, you could hurt your company's chances of establishing profitable working relationships. Be flexible. Here are some things to consider:
• In some countries, people conduct their affairs in a blunt and direct style. Other countries value a much more subtle style.
• Some countries, such as Japan and Germany, place great value on strict punctuality. Many Latin American countries are more relaxed about being on time.
• Greeting styles vary across the world. In the United States, a handshake is customary. In other countries, a hug or even a kiss is more appropriate.
• In some parts of the world, it's customary to offer a host a gift on first meeting. In others, it's an insult.

These are only the tip of the iceberg. But before feeling overwhelm, do your research. You will feel more comfortable, and your stay will be less challenging. If you’ll be traveling soon, get background information on your country of destination.
Ready for take off? Go to www.medestino.com and book your hotel.

Jordan, a versatile country

For many people Jordan begins and ends with the magical ancient Nabataean city of Petra. And it's true, Petra is without any doubt one of the Middle East's most spectacular, unforgettable sights, battling it out with Machu Picchu or Angkor Wat for the title of the world's most dramatic 'lost city'.

Yet there's so much more to see in Jordan - ruined Roman cities, Crusader castles, desert citadels and powerful biblical sites: the brook where Jesus was baptised, the fortress where Herod beheaded John the Baptist, and the mountain top where Moses cast eyes on the Promised Land. Biblical scenes are not just consigned to the past in Jordan; you'll see plenty of men wearing full-flowing robes and leading herds of livestock across the timeless desert. But it's not all crusty ruins. Jordan's capital Amman is a modern, culturally diverse Arab city which is light-years away from the typical clichés of Middle Eastern exoticism.


The country also offers some of the wildest adventures in the region, as well as an incredibly varied backdrop ranging from the red desert sands of Wadi Rum to the brilliant blues of the coral-filled Gulf of Aqaba; from rich palm-filled wadis to the lifeless Dead Sea. Ultimately it's the sensual delights of daily life in the Middle East that you'll hanker for longest after you return home; the bittersweet taste of cardamom coffee or the smell of a richly scented nargileh (water pipe); the intoxicating swirl of Arabic pop sliding out of an Amman doorway and the deafening silence of the desert.

Jordanians are a passionate and proud people and the country truly welcomes visitors with open arms. Despite being squeezed between the hotspots of Iraq, Saudi Arabia and Israel & the Palestinian Territories, Jordan is probably the safest and most stable country in the region. Regardless of your nationality, you'll be greeted with nothing but courtesy and hospitality in this gem of a country.

If you want to find out more about this versatile country, go to www.medestino.com!

Olive oil, the liquid of Gold of the Med

Homer called it "liquid gold." In ancient Greece, athletes ritually rubbed it all over their body. Its mystical glow illuminated history. Drops of it seeped into the bones of dead saints and martyrs through holes in their tombs. Olive oil has been more than mere food to the peoples of the Mediterranean: it has been medicinal, magical, an endless source of fascination and wonder and the fountain of great wealth and power. The olive tree, symbol of abundance, glory and peace, gave its leafy branches to crown the victorious in friendly games and bloody war, and the oil of its fruit has anointed the noblest of heads throughout history. Olive crowns and olive branches, emblems of benediction and purifiation, were ritually offered to deities and powerful figures: some were even found in Tutankhamen's tomb.

Cultivating the Sacred

Olive culture has ancient roots. Fossilized remains of the olive tree's ancestor were found near Livorno, in Italy, dating from twenty million years ago, although actual cultivation probably did not occur in that area until the fifth century B.C. Olives were first cultivated in the Eastern part of the Mediterranean, in the region known as the "fertile crescent," and moved westwards over the millennia.



Beginning in 5000 B.C. And until 1400 B.C., olive cultivation spread from Crete to Syria, Palestine, and Israel; commercial networking and application of new knowledge then brought it to Southern Turkey, Cyprus, and Egypt. Until 1500 B.C., Greece—particularly Mycenae—was the area most heavily cultivated. with the expansion of the Greek colonies, olive culture reached Southern Italy and Northern Africa in the eighth century B.C., then spread into Southern France. Olive trees were planted in the entire Mediterranean basin under Roman rule. According to the historian Pliny, Italy had "excellent olive oil at reasonable prices" by the first century A.C, "the best in the Mediterranean," he maintained.
In the land of the Hebrews, King Solomon and King David placed great importance on the cultivation of olive trees; King David even had guards watching over the olive groves and warehouses, ensuring the safety of the trees and their precious oil.
Olive trees dominated the rocky Greek countryside and became pillars of Hellenic society; they were so sacred that those who cut one down were condemned to death or exile. In ancient Greece and Rome, olive oil was the hottest commodity; advanced ships were built for the sole purpose of transporting it from Greece to trading posts around the Mediterranean.

The belief that olive oil conferred strength and youth was widespread. In ancient Egypt, Greece, and Rome, it was infused with flowers and with grasses to produce both medicine and cosmetics; a list was excavated in Mycenae enumerating the aromatics (fennel, sesame, celery, watercress, mint, sage, rose, and juniper among others) added to olive oil in the preparation of ointments.


Olive trees have an almost titanic resistance, a vital force which renders them nearly immortal. Despite harsh winters and burning summers, despite truncations, they continue to grow, proud and strong reaching towards the sky, bearing fruit that nourishes and heals inspires and amazes. Temperate climactic conditions, characterized by warm dry summers and rainy winters, favor plentiful harvests; stone, drought, silence, and solitude are the ideal habitat for the majestic olive tree. Italy and Spain are now the most prolific producers of olive oil, although Greece is still very active. There are about thirty varieties of olives growing in Italy today, and each yields a particular oil with its own unique characteristics.
Do you want to make your own olive oil? Go to www.medestino.com and book a hotel in Italy, Spain or Greece.

Greek Feta Cheese

Feta is a white cheese and is the most consumed cheese in Greece. It's also the most widely exported Greek cheese. And feta cheese is exclusively Greek. In 2005, after sixteen years of hot debate, the European Union's highest court decreed that "feta" is protected as a traditional Greek product, and that none of the other EU member nations can use the name.

History

Feta has been a favourite cheese in Greece for many centuries. Homer's "Odyssey" contains several references to cheese which may have been feta cheese. In Greek mythology, the Cyclops Polyphemus was perhaps the first feta cheese manufacturer: carrying the milk that he collected from his sheep in animal-skin bags, he discovered that, days later, the milk had become a solid, savory, and preservable mass - the first feta cheese? Another tale from Greek mythology credits Aristaeus, son of Apollo and Cyrene, with its discovery.
Clifford A. Wright, a writer and cook specializing in the regional cuisines of the Mediterranean and Italy, suggests that the word "feta" may be of ancient Italian origin. Wright says, "the word feta does not exist in classical Greek; it is a New Greek word, originally tyripheta, or 'cheese slice,' the word feta coming from the Italian word fette, meaning a slice of food."

What is feta?

Feta is a salted curd cheese made from either sheep's milk, goat's milk, or a blend. It is sold in many degrees of firmness, ranging from soft and crumbly to fairly hard. Its flavor varies from mild to sharp. Because it is cured (from a week to several months) and stored in its own salty whey or water brine, feta is often referred to as a "pickled cheese."
Feta does not have a rind or outer hard layer and is usually pressed into square or rectagular blocks. It dries out and sours quickly when removed from its brine; for that reason, blocks of packaged feta cheese are covered with brine, and should be stored, refrigerated, in the brine until used. Feta is available in most supermarkets as a solid block packed in brine, or crumbled.


Using Feta

Feta is used as an appetizer, side dish, and as an ingredient in salads, filled pies, and pastries. Its use in preparing and serving Greek food is almost as imperative as the use of olive oil. Feta may be used in most recipes that call for cheese: vegetable and fruit salads, filled pies, as a topping for or ingredient in cooked rice and tomato-based pastas, as a filling for omelets, in sandwiches, and elsewhere.

Do you want to taste a slice of real Greek feta? Go to www.medestino.com, book a hotel, on arrival search a typical Greek restaurant and order a feta salad. Enjoy your meal!

Global Gastronomic Tourism

Eat and drink your way round the world's finest culinary destinations!
One of the best things about visiting a different country is the cuisine, which is why for example so many people head to the Mediterranean each year. Its delectable combination of sun, sea, scenery and food is among some of the best to be found in the world. However while you can't bring the sunny climate home, you could bring back some Mediterranean culinary know-how.

Gastronomic tourism is one of the finest ways to throw yourself into local lifestyles and cultures whilst on holiday. Touring local markets, visiting farms and vineyards and frequenting small, family run restaurants gives you an unrivalled insight into the daily lives of the local population, whilst allowing you to fully indulge in the finest foods and wines on the market, and even increase your culinary prowess.

Food always makes an important part of a holiday, and there is no better way to ensure that you eat only local produce than by taking private accommodation for your gastronomic holidays. Culinary tourism provides visitors with both an authentic culinary education and a far greater understanding, appreciation and connection to a destination. If you are a huge fan of a particular culinary delight, from champagne to Parma ham, exploring the region of origin can provide you with both magnificent recipes and a fascinating insight into the history, production and ideal preparation.

The finest gastronomic holiday destinations tend to seamlessly combine culinary delights with breath taking scenery and high culture. Gastronomic tourism in France, Italy and Spain is particularly good at this, offering a huge range of English speaking culinary education and cooking courses, allowing you to genuinely discover the best of local cuisine and cookery practices. Cooking holidays are a real treat, and after all, the best meals are always those you cook yourself, especially if you are eating it with a glass of local wine, looking out over sublime scenery from the veranda of your own, private holiday villa!


There is no purer form of indulgence than gastronomic tourism and cooking holidays under azure skies, surrounded by breath taking scenery. Choosing a gastronomic destination with plenty of activities means that you can work off a few pounds after a long, leisurely lunch, and build a healthy appetite before the evening draws in! So why wait? It’s time to immerse yourself into the flavours and traditions of one of the world's finest culinary centres.

Go to www.medestino.com for more interesting destinations for your gastronomic holiday.

Gastronomy and dining

Athenians, like most Greeks, view dining out late in the evening as one of their main forms of entertainment. A recent survey showed that Athenian adults spend more time dining out than the residents of any other city in the world. Of the nearly one million people over the age of 16 who live in the city's greater metropolitan area, 85% start their day at a cafe; more than 50% visit a cafe twice every day; nearly 75% have dinner at a restaurant at least once a week; and 55% have dinner out three or more times every week.

Even more startling, Athenians pass more time eating out every week than they do watching television. Dining out or spending one's time in public places where food and drinks are served has been an accepted and important part of the Athenian life style. Literally thousands of restaurants -- gastronomic, business, trendy, Michelin-starred or budget -- as well as traditional taverns serving delicious, inexpensive food can be found throughout Athens. And of course there is the ubiquitous Greek souvlaki!

Some of the most charming Athenian taverns are set in a garden or on the roof of the building in which they are housed. Most eating establishments in and around Athens use excellent natural ingredients from all over Greece. Delicious grilled fish, salads, baked meat and tasty fruit have a wonderful fresh flavour. Try specialities such as the wonderful dzadziki, a dip made from garlic, yoghurt and cucumber, feta cheese served in olive oil, dolmades, vine leaves stuffed with minced meat, or grilled octopus.

At the lovely little yacht harbour of Mikrolimano in Piraeus, customers can choose from a number of excellent seafood restaurants that serve fresh fish, shrimp and lobster daily.
Because Athenians have a freely admitted passion for sweets, many will have their lunch at one of the city's many zacharoplasteion, pastry shops where, among the most popular treats are baklava, kadaif (both of which originated in Greece and not in the Middle-East as is often thought) and galaktoboureko, hollow pastries filled to overflowing with custard cream, and an enormous variety of layer cakes, custards, puddings and mousses.

If you want to enjoy a delicious meal in Greece, visit our website www.medestino.com and spend few unforgettable night in this marvellous country.