Being in Provence, with the aroma of lavender wafting from the fields and the feel of salt on your skin will make a glass of local rosé a completely different experience to a pink in your local pub. “Your senses are more open and tuned in, and you get sensations you don’t get back home, that all come together in food and drink,” says Lironi. It enhances your experience of whatever you’re eating or drinking – but it also enables a cultural exchange with your hosts or dining companions. “Food is integral to local cultures and traditions,” continues Hejazi – “but eating is a universal language! So, what better way to immerse yourself in a new place, than to eat as the locals do.” There’s the thrill of the new, of course, but there’s also the wonder of discovering something familiar, seemingly transplanted from home. I remember sampling Salers cheese in a tiny fromagerie in France’s Auvergne region and remarking on its similarity to cheddar – only to learn that there’s a theory that cheddar was inspired by Salers, centuries ago.