Page 36 - SilverKris September 2014

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PHOTOS
RICHARD BAKER, FRANS LANTING (CORBIS)
E S S E N T I A L S
Q & A
36 | SILVERKRIS.COM
Cruises to Antarctica take place at
the height of the Antarctic summer
(December to February or even
March, depending on conditions).
Where you sail from determines
which part of the continent you
reach and how long it takes. Choose
Australia/NewZealand departures
if you’re determined to cross the
Antarctic Circle (approximately
seven days each way) and Chile/
Argentina for a shorter (four days)
journey to the Larsen Ice Shelf.
Crossings are always
beautiful but may be stormy. Be
prepared that not all cruises make
it to the continent. Even in summer,
pack ice can turn ships back.
Your cruise ship will advise on
clothing to pack, but with 24-hour
sunlight it’s not going to be as cold
as you might expect. Think ski gear.
You will also need sunglasses – all
that ice is bright – and maybe
seasickness pills. It’s a long way to
the end of the earth.
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What do I need to know about
travelling to Antarctica?
WHEREARE SOMEOFTHE
WORLD’SBESTFLEAMARKETS?
Every second Sunday, over 2,500 vendors pack the Rose Bowl
stadium in Los Angeles, to sell everything from Hollywood
memorabilia to vintage clothing.
After nosing around for grunge jewellery and knick-knacks at
Berlin’s Mauerpark Flohmarkt (left) on a Sunday, toss back a shot
of gluhwein (a warm spiced red wine).
Every Wednesday, between October and April, the Anjuna Flea
Market in Goa, beloved by generations of hippies, is a must for
handicrafts and colourful jewellery.
In Iceland,
hakarl is a
fermented
shark delicacy.
The shark is
first buried
underground
for months, and
then hung up to
dry for up to half
a year. Its taste descriptors
include ammonia, stinky
cheese, or fizzy fish texture.
Turning to cheese,
researchers say the French
Vieux-Boulogne out stinks
the British Stinking Bishop.
And in Nigeria and other
parts of West Africa, locust
bean seeds yield a sharp,
pungent smell when pressed
into cakes and fermented. The
result, known as dawadawa
or iru, smells like aged cheese,
and is used as a seasoning or
as an ingredient in soup.
I’ve haddurian
in Singapore
andTaiwan’s
smelly tofu
–both very
memorable!
What other
pungent foods
can I try?