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It's high time for summer travel, and since we're foodies around here, we will be tempted to bring back souvenirs and gifts of...food. However, if you're doing international travel, there are some things you have to consider when you're going through customs. The San Francisco Chronicle explains the dos and don'ts of some of the more popular items that travelers try to bring across the border like meats, cheeses, fresh produce, and liquor. They also have a great list at the end of the article that has suggestions from Bay Area chefs of what kinds of things to bring back from certain countries, e.g. mole from Mexico and curry paste from Thailand.
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6-17-2006 @2:12AM Marc said... Another kitchen-related item to bring back from Southeast Asia is fabric. The patterns and textures of Indonesian, Malaysian, and Thai fabrics can be amazing additions to your table settings (or blog photos). The Peter Hoe shops in Singapore, Kuala Lumpur and elsewhere were among my favorites.
And from Japan, whimsical chopsticks and mugs from the Kiddyland store in Harajuku (for example, a chopstick case that says "Fresh Juicy Orange / When do you feel happiness? / The weather is fortunate on good Sunday."), ceramics from the outer market at the Tsukiji Fish Market in Tokyo, and artisanal soy sauce.
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6-22-2006 @6:58PM clarity said... I've had good luck bringing some cured meat products home, sealed in factory-looking plastic. I have declared them and they were waved along. Uneven application of the rules? But they seem to consider them the equivalent of beef jerky. So my smoked salmon, dry sausages, etc. all did fine.
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