[Default] Thus spake Brian K :
>Rosalie B. wrote On 11/3/2009 12:25 PM:
>> Lon wrote:
>>
>>
>>> Next year we're on Oceania's Insignia for the Buenos Aires > Cape Horn >
>>> Valparaiso trip. We just learned that despite the availability of
>>> wonderful food on that route, it won't appear on the ship's menu.
>>>
>>> It seems surprising that lines generally don't adopt local fare - it
>>> would be more interesting for passengers and more economical for the line.
>>>
>>> Or are there lines that do that sort of thing?
>>>
>>>
>> If it was more economical, they would do it. So it isn't more
>> economical.
>>
>> I think some of the European river cruises do get local food.
>>
>Even in the United States we have problems with food quality, E. Coli
>and such. Aside from getting the best bang for the buck, cruise lines
>also want to insure that food quality meets CDC standards for cruise
>ships. This includes dealing with known suppliers rather then obtaining
>food from local sources. That's my 2 cents.
Part of it is getting chefs who can prepare the "local fare". Most
either offer up a specific style or are scattered but still aimed at a
style. You'd be tossing chefs every couple of stops, which is not
economical in any way.
I know that Regent does do local fare on their Med routes, but in this
case the cuisine is close in nature and since the chefs hit the same
ports, they are able to know which vendors usually have the best
offerings.
--
- dillon I am not invalid
"Always shoot first. At the very least you'll
distract the guy enough to make the second one count"
-- Lazurus Long |