On of the top reasons we travel is to gain a perspective of another’s culture. We see what it’s like to live, work and play in another’s world. The religious trip opens our minds and spirits to new ideas and cultures, helping us explore all of creation. It also keeps us from falling in a rut of close-mindedness.

One of the aspects of other cultures many people have trouble grasping is the food. People can be picky, and reluctant to try new things. But not every destination will have a convenient fast food vendor or offer American food on their menu. So here are a few tips to help give stubborn travelers a push to try new foods.

Eat Meals Together

This has to be arranged well before hand, and careful planning is needed to ensure you are aware of everyone’s culinary limitations. But once the pieces fall into place it can be a wonderful experience for the denominational members. Eating together also encourages sharing. Extrovert travelers will want to try other dishes to get a full experience of the culture’s cuisine. For those more reserved, the group mentality of the open table can be contagious, and help them move outside their comfort zone.

Bind Cuisine with Culture

Joining meals with cultural experiences can make an ordinary meal special. It will also get the adventurous juices flowing in your travelers. When food is mixed in with fun, your members will take as much culture in as they can get, including the food.

Desserts can Open the Door

Everyone and their mother love sweets. Sometimes all a person needs to step outside their comfort zone is a dish they can relate to. Dessert is usually the course that can do this for people.

Plan Smaller Meals

If you know a certain meal will disagree with the traditional American palate, plan to keep it small. Smaller portions offer travelers the opportunity to try new things, without fear of wasting a whole meal. This way, if you absolutely cannot get your members to embrace a new from of culinary arts, waste is minimized.

Do keep in mind that many countries do not have the same food service standards as we do. Research is needed to keep travelers healthy and to informing them of certain foods to avoid. Educate and prepare them with examples of what is “safe” and what is to be declined.

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