Libro de Visitas

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Japan’s scenic hot springs town restricting tourists amid fights over the best photo spots
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Ginzan Onsen, a popular Japanese hot spring town known for its scenic snowy views, has begun limiting entry to day trippers during winter peak season, becoming another destination to tackle overtourism amid the country’s record influx of travelers.

Located in the Yamagata region about 260 miles north of Tokyo, the onsen is one of the most famous in Japan, drawing around 330,000 visitors each year.

Travelers from around the world flock to the 300-year-old town during winter not only for a dip in the onsen but its picturesque scenery of traditional Edo-period buildings blanketed in snow – speculated to be the inspiration for Oscar-winning animator Hayao Miyazaki’s film Spirited Away.

But its popularity has also caused problems for residents in the otherwise tranquil town, with reports of altercations over photo spots and parking places.

“Many guests became angry (were shouting) over good spots for the purpose of taking pictures, leading to traffic rules being broken, cheating, and making people seek better places and easier ways than others,” the onsen said on its website, regretting that its “vague management” had caused issues.

Starting January 7, those wanting to enter the onsen town after 5pm will be required to purchase a ticket, according to Ginzan Onsen Information Center. Visitors without bookings at local hotels will be banned after 8pm.

Tickets, including the bus rides, cost 1150 yen, about $7.

Those driving themselves will be required to park at a nearby tourist center and use shuttle buses to get into the town.

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28 Dec 2024 - 04:43 am

The mysterious cities of the dead carved into the sides of cliffs
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The ancient Lycians knew a thing or two about democracy. Two thousand years ago, the one-time rulers of modern-day Turkey’s southwestern corner had a fully functioning democratic federation that centuries later inspired America’s political structure.

While democracies everywhere might be facing turbulent times, another Lycian legacy remains steadfastly present in the Mediterranean region they used to call home. And this one is focused almost entirely around death.

Drive around the coast of this beautiful region and you’ll never be too far from a spectacular city of the dead – elaborate tombs carved by Lycians into the sides of cliffs overlooking towns, valleys and shorelines.
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That’s not all. Scattered throughout the countryside and towns are imposing sarcophagi that likely once held the remains of high and mighty denizens of Lycia. Indeed, they’re such a familiar sight that they’re often casually included as part of urban landscapes.

For visitors, especially those interested in history, tracking them down is an adventure all on its own.

While some are preserved in ticketed archaeological sites, others are free to explore — but can require Indiana Jones-level exploration skills, clambering up vertiginous hillsides, riding boats and delving into the undergrowth to find.
A good starting place is Fethiye, a low-key port city that’s a useful jumping-off point for great beaches and attractions all along Turkey’s so-called Turquoise Coast riviera. After a day of swimming in those glorious waters, it’s worth a sunset trek to the overlooking cliffs.
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Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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