Mariner - Fall 2007 - (Page 8)

Eat your heart out in the sunny Southern Caribbean. Visit the fascinating ABC islands of Aruba, Bonaire and Curaçao in whichever season you please—winter, spring or fall. You’ll find the culture, people and scenery every bit as intriguing as the cuisine. Discover pink flamingos on Bonaire, the wondrous coral reefs of Aruba, the Amsterdam-like canals of Curaçao… and come “home” each evening to the pleasures of your five-star ship. Here are just a few upcoming sailings to these enchanting islands: 7-Day Southern Caribbean Roundtrip Ft. Lauderdale ms Westerdam Jan 27; Feb 24; Mar 16; Apr 6; Nov 2, 23; Dec 14, 2008 10-Day Southern Caribbean Seafarer® Roundtrip Ft. Lauderdale ms Maasdam Jan 15; Mar 5, 25; Apr 14; Oct 24; Nov 13; Dec 3, 23, 2008 10-Day Panama Canal Sunfarer® Roundtrip Ft. Lauderdale ms Volendam or ms Zuiderdam Jan 2, 12, 22; Feb 1, 11, 21; Mar 2, 12, 22; Apr 1; Nov 9, 19, 29; Dec 9, 2008 14-Day Southern Caribbean Roundtrip Tampa ms Veendam Jan 13; Feb 3, 24; Mar 16; Nov 9, 30, 2008 14-Day Southern Caribbean Roundtrip Ft. Lauderdale ms Statendam Dec 6, 2008 20-Day Seafarer® and Wayfarer® Combination Roundtrip Ft. Lauderdale ms Maasdam Feb 24; Mar 15; Apr 4; Oct 14; Nov 3; Dec 3, 2008 The Mouth-watering Dutch Antilles The Dutch Antilles are known for their breathtaking beaches, world-class coral reefs and warm hospitality. But once visitors arrive, they may find another aspect of the islands that is equally captivating—the local cuisine. The Lesser Antilles float just off the coast of Venezuela some distance removed from the rest of the Caribbean. As such, the cuisine has developed its own unique style, making use of both native ingredients and foodstuffs brought to the islands by the 40 or 50 different nationalities that settled this trade crossroads. That means visitors today can sample the finest French, Italian and Continental cuisine in white linen restaurants, or taste local culture at roadside stands offering krioyo cooking, which blends the best of all worlds. wild-growing herbs like oregano and basil. It was altogether a healthy diet, often steamed, smoked or cooked in a large clay pot. Pepperpot—an Arawak meat and vegetable stew made with spinachlike callaloo—is still a favorite, often served with bammy, a bread made from cassava. When the Spanish arrived in the 16th century, they brought with them pork, limes, onions, rice and coconuts. African slaves contributed a cornmeal porridge known as funchi—an Antillean staple—as well as cooking techniques and seasonings such as delicious Creole-style gumbos. And the Dutch added their own flair with cheese, beans and an Indonesian influence resulting from contact during World War II. This mixture of cultures results in some unique combinations like split pea soup served with funchi and seafood “cooked” ceviche style with lime juice. Rice, beans, fish or fowl, the food of the Netherlands Antilles is a treat for the senses, made even more delicious when enjoyed on the shimmering islands of the Southern Caribbean. Look for additional Caribbean sailing dates, itineraries and savings on pages 26–27 of the Mariner Values section. To book your cruise, call your Travel Professional or 1-877-SAIL HAL, or visit www.hollandamerica.com. 8 Stir until ready. The first Arawak Indians to arrive here cultivated potatoes, peanuts and peppers as they had in their native South America. They also gathered tropical fruits, hunted small game and birds, caught seafood and mollusks, and seasoned this bountiful larder with Holland America Line http://www.hollandamerica.com

Table of Contents Feed for the Digital Edition of Mariner - Fall 2007

Cover Table of Contents Street of Dreams Ancient Assets Island Cuisine Life in Old Gatún Tales of the North Coming to Life in Antarctica A Thousand Miles from Nowhere Maritimes 2007/2008 Best Cruise Values Behind the Scenes Mariner Values Mariner at a Glance

Mariner - Fall 2007

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