Right Now Is The Time To Visit Burma. For The Food In Particular.

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After a half a century of exclusion from world politics and global economic support, Burma "opened up" in 2011 and now allows foreign tourists to travel there with relative ease — as in, the country has installed a few ATMs and obtaining visas doesn't require funneling money directly to a repressive military junta. But really, you should go. Right now, before everybody else. The country rests at the intersection of China, India and Southeast Asia, with means the culinary traditions are a diverse as they come.

As Canadian journalist and cookbook author Naomi Duguid describes: "The flavor staples are shallots, turmeric, limes and freshly squeezed lime juice, roasted chopped peanuts, fresh greens, chiles (though not in punchy, hot quantities usually), fish sauce, shrimp paste, shallot oil, chile oil, fresh herbs, and more."

She would know, as she prepares to release a book on the topic later this month, Burma: Rivers Of Flavor. In conjunction with the book's release, she is organizing a culinary tour of the country in February 2013. The 8-day trek includes a visit to the ruins and markets in Bagan, a stay near the Inle Lake region, famous for floating markets and natural beauty, and a final trip around the capitol Rangoon.

The trip costs $3,750 and does not include transportation to and from Rangoon, departure taxes, visas and travel documents. For information contact deb@laramietravel.com. For further Burma reading check out this story from Matt Gross in Afar.