Eric Rosen lives in Los Angeles and writes about food, wine, travel and adventure... usually in some combination of the four. He regularly contributes to Los Angeles Confidential Magazine, Condé Nast's HotelChatter and Jaunted, TravelAge West, Palate Press, Frontiers, Edge and Wandermelon. His work has also appeared in the L.A. Times.
When he is not exploring the Los Angeles dining scene, Eric is on assignment making fearless forays across the globe as he discovers new culinary adventures and far-flung wine regions from the Andean foothills of Argentina to the shores of Western Australia, from Bordeaux&'s chateaux to Austria's Danube Valley and up and down his native California. Most recently his travels took him to the wine regions of Australia and the heights of Machu Picchu in Peru. To read his articles and see what he has been up to lately, you can visit his site, Eric the Epicure
For such a small country (it only has about five million people), Norway has a phenomenally robust arts heritage. That legacy dates back well before the filigreed jewelry and impressive ships of the Vikings that once farmed the land and roamed the wa... Go to Article
Ahhh, Italia! There is a reason Europe’s boot remains one of the world’s most popular tourism destinations; many, many reasons, in fact. From sprawling museums displaying art that spans several millennia to fabulous fashions, incomparable... Go to Article
Though the farm-to-table movement has long been a fixture on the fine-dining scene, luxury spas across the country are heading into the garden as well to harvest healing plants and herbs and incorporate them in innovative new treatments. Here is how ... Go to Article
Air New Zealand will be the first airline to fly Boeing’s second generation 787-9 Dreamliner. Having had taken delivery of the first of these new planes in June, the airline hosted a press event this week in Seattle at Boeing’s Everett Fi... Go to Article
For the past several years, the countries of Northern Europe have dominated the world culinary stage with a revolutionary style of food that utilizes both the bounty of the sea and foraged ingredients in ingenious new combinations and preparations. D... Go to Article
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