May 30, 2010
During the past two decades, cruising has experienced tremendous growth. And prior to the economic downturn, no end was in sight. To keep up with demand, many cruise lines ordered new cruise ships — more than a dozen of which have debuted recently.
While several new ships are virtually identical to other vessels already in the fleet, others introduced exciting innovations and amenities that have never been available before. These next-generation ships provide passengers with unforgettable entertainment, dining, and activities. Read more…
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May 29, 2010
While there’s still plenty of mediocre food at sea, these days, restaurants aboard cruise ships can compete with the finest venues on land. With menus created by chefs like Todd English, Jacques Pepin, and Charlie Palmer, cruise ship dining no longer emphasizes quantity over quality. In fact, many of the ships’ chefs shop the local markets for seasonal ingredients while the ships are in port.
Today, even the smaller ships offer several alternative places to dine, so there’s usually plenty of variety. And virtually every menu has healthy and vegetarian options available. Read more…
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