Last updated: September 2026
FoodsGuider exists to help you decide what to eat when you travel, where to find it and how to order it. This page explains who is behind our guides, how we research and check them, how we keep them up to date and how we stay independent. If anything here is unclear, contact us.
Our promise to readers
- We write for travellers, not for search engines or advertisers.
- We tell you what a dish is, where to find it, what it costs and how to order it, as clearly as we can.
- We say when information can change, and we date prices.
- We correct mistakes quickly and openly.
- No business can pay to be included or to be described more favourably.
Who writes and edits FoodsGuider
FoodsGuider is written and edited by Monowar Hossain, a linguist from Bangladesh who studied at the University of Dhaka, the University of Groningen in the Netherlands and Ghent University in Belgium, and has travelled widely across Europe, Asia and the Middle East. He has taught at university level and led multilingual content in English, Spanish, French and Arabic.
That background shapes our guides. Much of eating well abroad comes down to language: knowing what a dish is called locally, reading a menu and asking the right question. Every guide includes the local names and the phrases you need to order.
The author named on a guide is responsible for it. Guides credited to “FoodsGuider Editorial” are older articles that are being reviewed and rewritten to the standards on this page.
How we choose what to cover
We focus on the dishes, markets, food tours and food experiences that travellers actually plan around, organised by country and region. We prefer depth over volume: one useful guide to a dish is better than many thin ones.
How we research
- First-hand experience where we have it. When a guide is based on our own visits, we say so.
- Primary sources: official tourism boards, the businesses themselves, markets and producers, and food-safety authorities.
- Reputable publications and reference works for history and background, which we link to in each guide’s Sources section.
- Local-language sources for dish names, spellings and ordering phrases.
How we check facts
- Names of dishes and places, local-language phrases, seasons and opening patterns are checked against at least one reliable source.
- Prices are given as typical ranges with the year, because they change. Currency and tipping information is checked against local customs.
- Named restaurants and shops are long-established places; we still recommend confirming opening hours before you go.
- Health and safety notes (for example raw fish or allergens) are general guidance, not medical advice.
Keeping guides up to date
Food scenes change. We review our guides on a regular schedule and whenever readers tell us something has changed. The “Updated” date on a guide changes only when we make a meaningful update, not for small edits.
Photos
Photos are our own or openly licensed images, mostly from Wikimedia Commons. Every licensed photo is credited to its creator with its licence, directly under the image.
Tools and calculators
Our tools, such as the food travel budget calculator, give estimates. We explain how each one works and what its limits are on the tool’s page.
Use of technology
We use modern tools, including AI-assisted tools, to speed up research, translation checks and drafting. They do not replace editorial judgement: every guide is shaped, checked and signed off by a named person, and that person is accountable for it.
Independence, advertising and affiliate links
No restaurant, tour operator or tourism body pays to appear in our guides. We do not accept free meals or trips in exchange for coverage. If we ever add affiliate links, advertising or sponsored content, it will be clearly labelled on the page where it appears.
Corrections and feedback
If you spot a mistake, a closed restaurant or a price that has changed, please tell us. We read every message, correct confirmed errors promptly and update the guide’s date. Local tips from readers are always welcome.