In 2005 authors Cheryl and Bill Jamison left their home in Santa Fe, New Mexico, and embarked on a three-month-long, globe-spanning hunt for fantastic food. Along the way they visited vineyards in Stellenbosch, South Africa, sampled spicy street food in Singapore, and feasted on an elaborate Chinese banquet in Hong Kong. Now the couple have written a culinary travelogue, Around the World in 80 Dinners, which chronicles their journey by means of intimate stories and recipes. Though the subject may seem like a departure for the Jamisons (whose James Beard Award-winning cookbooks, including the BBQ bible Smoke & Spice, focus on American cuisine), it reflects their boundless curiosity in dogged pursuit of local dishes. Recently SAVEUR caught up with them for a conversation about eating insects, edible souvenirs, and the joys of food-focused travel.