Evening star. [volume] (Washington, D.C.) 1854-1972, 1940-02-25
Southwark Cruises
Bring Delightful
Adventure in Food
North Americans Go
Native With Gusto
At Meal Times

NEW YORK, Feb. 24.-Eats! This
colloquial and gustatory combina-
ton of two vowels with two con-
sonants probably best expresses In
brief one of the chief reasons why
Americans sail away in winter and
early spring for the warmer chimes
of the West Indies. Travel may be
education to few of the select,
but change of scene means change
of food to the great majority.
Patriotic Americans often have
wondered why some Of their fellow
citizens travel on foreign ocean
liners, rather than on the liners
which fly the United States flag.
Among the principal reasons for this
choice is the desire to enjoy the cui-
sine of the foreign vessels To those,
however, who know their Atlantic
Ocean and the ships upon it, this is
not very valid reason. for the cui-
sine on United States ships is found
to be just as enticing as on any for
eign vessel Actually so few Amer
leans enjoy, day by day, the table
luxuries found on all transatlantic
liners that the change to better
than ordinary food is a lure of no
mean importance.
But whatever are the facts in the
case, it is undoubtedly true that the
chance to eat Netherlands dishes on
the West Indies cruises of Hollands
ships, and the opportunity to sample
and enjoy the variety on the tables
of the Swedish liners as they travel
from New York to the Caribbean, is
part of the attraction for their trav-
elers.
Food ut Ports Novel.
The real guStatory attraction of
the transatlantic liners this winter,
however, is something in addition
to what you will find on board-and
this applies equally to the hundreds
OF passengers who now leave regu-
larry on the President Roosevelt for
Bermuda. It is the food and drinks
which the passengers enjoy at ports
of call and on the sunny islands
visited.
This is nothing new These great
u o"htAdAitlS AllClS Aol yCd4 lldfC
taken Americans to Europe to enjoy
the projections of foreign chefs in
hotels and cafes famous all over the
world. Today, with Europe closed to
such tourists, the cabins are filled
with folk who still smack the lips
and click the tongue over savory and
pleasant things which are found to
the south of US. Just as you would
not ask the waiter in Paris for buck
wheat cakes and maple syrup, or the
waiter in Rome for baked beans, so
in the West Indies, whether it be
at Panama, Curacao or in the Vir-
gin Islands, the proper thing to do
is to go native" in your choice
Of food Try something new in taste.
Have an adventure with new favor.
Long after the voyage to the West
Indies is over you will find yourself
telling your friends not so much
about the scenery as about the food
Scenery is supposed to be the object
of travel. but our ,taste-buds seem
to be more highly developed than
our esthetic faculties. When you are
asked on your return to eat just a
dish of ordinary pineapple you will
at once find yourself automatically
telling about the pineapples you ate
when on your West Indies cruise
which were both sun and tree
ripened. The difference is great
enough to make you imagine new
fruit. We still remember the man
who once went to Bermuda and ate
ripe banana picked just before 1t
was put in the refrigerator. His de-
scription of the experience showed
that he thought it superior to the
best ice cream, for it had to be eaten
with a spoon. 1t was true banana
ice cream!
Tropical Variety.
When you go ashore for excursions
from your cruise vessels you will find
many things for sale in the market
places and on tables and Bullets in
the restaurants and hotels that you
have never seen before. The food
of the tropics is the food of the West
Indies. Not only are you in the
regions where coffee, sugar, spice
and all things nice are grown, but
many item. of food, especially citrus
fruits, like grapefruit and oranges,
have relish that your tongue never
perceived before. Among the strange
fruits you may meet with the plan
tain, which has long been a staple
fOOd fOr q largo section of the