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Summer this year delivers thrilling opportunities for budget-conscious travelers looking for unforgettable experiences without breaking the bank.
To maximize value, explore destinations and strategies that harmonize affordability with adventure.
Eastern Europe, like Poland or Hungary, is a delight—vibrant cities like Krakow or Budapest feature rich history, stunning architecture, and delicious cuisine at a fraction of Western Europe’s costs.
Hostels and Airbnb rentals launch at $20–$30 per night, and hearty meals cost under $10. Southeast Asia, including Vietnam and Thailand, continues a top pick for tropical vibes.
Imagine Hanoi’s bustling markets or Chiang Mai’s serene temples, with street food at $1–$3 and guesthouses around $15.
For North Americans, Mexico’s Riviera Maya blends pristine beaches with cultural sites like Tulum, where all-inclusive deals begin at $80/night.
Grab flights early, use fare alerts, and go for public transport to save. Traveling off-peak (June or late August) cuts costs further.
With wise planning, your summer adventure can be both affordable and unforgettable!
Get your value-for-money travel right now!
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31 May 2025 - 11:44 am
Lying down and vomiting between courses: This is how Ancient Romans would feast
rutorforum24.to
Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.
Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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RuTOR forum
Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.
What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.
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