Apparently, in Korea, however, after school food treats tend more toward kimchi fried rice with cheese and ramen with Spam. Or at least that’s what School Food, the new Korean import in Los Angeles’ Koreatown would have us believe.

School Food Blooming Roll, which is the full name for the joint, purports to specialize in the kind of food that K-pop teenagers enjoy after a long hard day of school (and from what I gather the Korean school day is long and very exhausting, so these kids have worked up an appetite.)

In addition to an assortment of ramen, topokki (soup with rice cake), and fried rice dishes, many of which are topped with cheese (the only thing that could make ramen and fried rice even yummier,) School Food offers a wide range of kimbap, Korean-style sushi rolls.

I heart kimbap, so I stuck to that.

Thinking myself conservative, I ordered two rolls, both of which, it turns out, were massive and came with free soup. One would have been enough even for a person with an enormous appetite comme moi.

A great lover of teeny, tiny fish, I went for the hot pepper and anchovy roll-

These were whole, head-on baby anchovies, the sort you pop by the handful as free banchan appetizers in Korean restaurants. A little sweet and a little chewy, the fish were matched nicely by the tang of a pickled raddish and the unctuous bite of the spicy oil sauce.

My second behemoth roll was actually a mix, called the Special Roll II, which came with three offerings – -

At the top is smelt eggs with daikon sprout. A little oily from some sort of sauce, the smelt eggs themselves had a nice pop and the daikon a good crunch, so with the toothsome nori and rice, it was a veritable textural symphony.

Next up, the Spam roll, featuring a “special School Food Sauce.” Folks, spam gets a bad rap. While the way my great aunt in North Carolina served it on a white bread sandwich with mayo and wilted lettuce may not have been fine dining (but in retrospect, perhaps delicious), what Asian and Pacific Island cultures do with the canned wonder meat is pretty fantastic. From Hawaiian style Spam musubi to Samoan Spam and eggs with rice, the salty, texturally challenged blob does wonders when paired with some spicy sauce and rice. This was no exception.

Finally, at the bottom, with the black rice – squid ink rice with teriyaki squid. To my surprise, this was my least favorite of the bunch. The squid ink rice didn’t have the subtle briny flavor that squid ink pasta often does and the teriyaki squid was too chewy and cloyingly sweet. But I did find that when I popped out the squid and replaced it with Spam, somehow the black rice sang.

Spam it turns out is the answer to everything. Or at least to Korean after school specials.

The queue is apparently often scores of people deep, but since we didn’t get there for lunch until about 4, we didn’t have to wait too long before placing our order at the counter, which is particularly fun because you get up close to watch the kitchen folks making handmade corn tortillas.

For such a wee place, there were loads of options, and it was difficult to make a decision, but I’d heard that when at Super Rica, be sure to eat loads of tortillas and go for the special tamales, so I did as told.

A deceptively simple taco de bistec — perfectly grilled meat on one of those impeccable fresh tasting tortillas. (Really it’s two tortillas, but when splitting one taco between two people, the Mr. and I each take a tortilla and half the filling and it works out just fine. Blasphemous perhaps. But just fine.)

Guacamole. Believe it or not, there are two tortillas lurking under that mountain of avocado. What initially seemed like an excess of guac quickly became a dearth of the glorious green stuff. Especially with a drizzle of one of the three complimentary salsas. Especially when scooped onto the taco de bistec.

One of the specials — a tamal de verduras. (Though I get the sense this “special” is often on the menu.) Fresh masa stuffed with chayote, corn, zucchini, potato, chili strips, and cheese. Topped with a crema sauce. This was kind of the fettuccine al fredo of the tamale world. Decadent. Comforting.

And finally my first favorite. The itty bitty tamalito de cambray.  A pint-sized tamale fit for a pint-sized taco joint, stuffed with chicken, raisins, almonds, and tomato sauce, packed into a banana leaf. Moist, a little sweet, a little savory. A little corny. I literally licked the banana leaf clean of all traces of this one.

Thanks Julia! Thanks Super Rica!

If you want to live on vegetables in Utah ski country, you’re stuck with chili or bean burritos.

Since this town is younger than Mr. Henry’s Timberland boots, it might seem churlish to expect it to be steeped in authentic tradition. But why must every entrée arrive with a glaze, reduction, or coulis invariably too sweet?

Mr. Henry blames Top Chef. The world has fallen under the svengali sway of Padma Lakshmi, television’s dark-eyed temptress and siren of oral pleasure. Today across the nation young men sharpen knives, grow a soul patch, and dream of seducing Padma with something on a plate. Young women, too, have joined the kitchen crusade.

The upshot of this competitive hedonism is that new chefs are using too many ingredients at once. Last night at The Westgate Grill, Mr. Henry ordered elk tenderloin (raised in New Zealand… no wasting disease there). In itself the elk was delicious, but it could not win a valiant fight with a syrupy blueberry sauce. Passed out beside the elk lay “drunken mushrooms” over-marinated in red wine. Steamed and broiled Brussels sprouts, the evening’s highlight, however, were perfectly prepared.

The question remains: why must chefs insist on overpowering the palate with contrasting and, too often, conflicting flavors? Why can’t they let ingredients speak for themselves? Elk filet is sumptuously elegant and requires little in the way of adornment.

Typical of the Top Chef generation, the Westgate Grill’s salad chef got the look but not the taste. Spinach salad piled in a stack with blue cheese and walnuts looked beautiful and had the right combination of flavors, but it was drowning in dressing.

Padma, hear us! The nation cries to you for balance, for restraint… for bridle, halter, crop and lump of sugar…yes, yes, yes.

Until he went searching for what to eat as an accompaniment to charcuterie the thought of making peas into a cold spread never entered the Henry imagination. After returning from the land of jamon iberico, however, he needed to host a tasting event to compare and contrast its great rival prosciutto di Parma.

Jamon iberico de bellota, cured ham made from pigs that forage principally on acorns in the western forests of Spain, is denser and chewier than Italian prosciutto. While grinding your molars on jamon iberico, moreover, your mouth is overcome by a sensation foreign to the American palate, namely, the insistent flavor and texture of lard.

There are societies in Papua New Guinea that consider raw pig fat to be the epitome of luxury, something reserved for extra special visitors. At such events each member of the village takes turns stuffing a loving handful of fresh pig fat into the honored guest’s mouth. If the honored guest happens to be a shy Princetonian anthropologist unaccustomed to meat in any form, the experience will be life transforming.

In fairness to the fatty acorn-eating pata negra pigs of Spain, it should be noted their fat is very high in oleic acid, a beneficial monosaturated omega-9 fatty acid also found in olive oil and Brazilian açai.

Whatever the merits of fatty acids, frankly the name doesn’t sound so appetizing. Mr. Henry and his tasting group all preferred prosciutto. Its sweet saltiness and melt-in-your-mouth texture simply cannot be improved upon.

Yesterday at a new Upper West Side eatery on Amsterdam at 73rd Street, Salumeria Rosa, Mr. Henry tasted their signature prosciutto, one called parmacotto which is slowly cooked for days. It was beyond great, the best prosciutto of Mr. Henry’s piggy career.

There are sound psychological reasons why someone decides to pack knives for a living, reasons that usually involve an inability to sit still in class, a headstrong refusal to get-along go-along, and an innate prickliness even a mother can’t love.

Chefs are cantankerous. Why then, in the name of pleasure, in the name of all that promotes good digestion, should chefs conduct their bloody rites in front of you? Although watching chefs at work can be instructive, restaurants are not cooking classes.

At Momofuku Ko, a legendary downtown designation, scoring a reservation has become a mad video game. First you supply your e-mail, credit card, and password. The cognoscenti (not you) know that if you don’t log on precisely at 10:00 a.m. you’re sunk.

If you win their lottery and finally get there, you take your seat on a bar stool above a narrow galley where three chefs work literally in your face. The Delphic menu instructs you mysteriously that tonight in exchange for $100 you will be permitted to eat whatever the chef chooses. Your only decision is one of price for “pairings” of wine and sake beginning at $50.

Be careful not to speak to the chef as though he worked in a service industry. In addition to handmade Japanese knives, he has attitude. For your trouble in scoring the reservation, this chef might very well settle a score with you.

When Mr. Henry took his seat precisely at his precious reservation slot – 6:50 p.m. – there was no else in the place. “Will you be serving us tonight?” asked Mr. Henry. “I’ll be cooking your food tonight,” replied the chef with noticeable annoyance.

Mr. Henry was not intimidated. This was not his first rodeo. He asked the chef to turn down the volume on acid rock blaring from loudspeakers, assuming rashly that song selection and decibel level had been set for chef’s prep, not for customer satisfaction. The chef pretended to fiddle with the volume knob.

Head chef David Chang chooses the music himself and like with the menu you get unexpected combinations. For music as well as for food, weird pairings seem to be the only reliable theme. If you expect citrus, look for pine needle resin.

Many dishes were stupendous. Frozen foie gras grated atop jellied consommé and buttons of mochi was truly an ambrosia, a completely original and completely captivating entrée. The venison was superb, as were the sorbets.

For the final course, fried cheddar cheese balls were entirely too difficult to digest. By the time the chef slapped the final course down on the counter, however, the wine and sake pairings, imaginative choices skillfully and charmingly poured by genuine waitresses, had worked Mr. Henry into such a glow he no longer had sense enough to complain about too much salt or too many fried things.

Gluttony is one of the seven deadlies, one Mr. Henry did not regret until much later that evening.

Sauciness is a quality that should remain on the plate.

Once in a great while circumstances oblige Mr. Henry freely and without jealousy to admit that certain people simply have cool, that is to say they exude social intelligence without seeming to have studied for the test. Barack Obama has cool. Clint Eastwood has cool. Peter Hoffman of Savoy and Back Forty has it, too.

Almost 17 years ago, Mr. Henry and his faithful consort held their wedding rehearsal dinner at Savoy, filling the downstairs of the old one-story place (and lingering too long over the heavenly desserts, leaving a line of people with later reservations waiting outside in the rain). The salt-crust duck was served, as it will always be served at Savoy, because it is the celestial food of the gods.

From the cramped kitchen, a sweaty, smoky. apron-stained Peter emerged to greet his adoring diners. His tiny, beatific wife, Susan Rosenfeld, made the desserts, something with quince, if memory serves, and an inspired ice cream.

Now Peter and Susan have opened Back Forty, where you can eat a hamburger to rival Mr. Henry’s home-cooked favorite made from Australian organic grass-fed beef. Peter’s rosemary and coarse-salt french fries with homemade ketchup, however, are beyond fabulous, well beyond the capabilities of the Henry household. All this Mr. Henry admits freely and without a hint of jealousy.

What sets Peter apart from the pack are two principal virtues: 1) unlike the Mario Battalis and the Bobby Flays, he does not seek limelight but instead lets the food come first, and 2) he was an early adaptor of the local food movement, a pioneer of eating seasonally.

Permitting menu selections to change depending on what is freshest in the morning market, a new style when Peter and Susan founded Savoy, is now a style considered basic to any serious restaurant. It’s not enough to be ready on day one, you’ve got to be right, as well.

From the perspective of maintaining waistline, the true indicator of male fitness, travel is evil. In Florence how could Mr. Henry NOT try the roast hare and wild boar at Il Latini?

How could he forego the fried artichokes and zucchini flowers at Cammillo? Should he have skipped the pizza in Rome? Skipped the quickly roasted chicory and taleggio at Taverna Fiammetta off the Piazza Navona?

Should he NOT have tried each and every gelato flavor at the Gelateria del Teatro on the via dei Coronari? Should Mr. Henry take vows, renounce all worldly pleasure, seek satisfaction only in the hereafter, and sulk alone in his upstairs garret?

Yes. Because Mr. Henry has grown thick, beefy, almost fat. Little Henry has been taking huge delight in chucking his chins and daring him to wriggle into that Speedo over at the JCC pool. Ice cream, previously relegated to the list of foods favored by the morally craven, has become a hideous obsession. He reaches for it even after breakfast. Without turning to spiritual guidance, 12-step programs, or other superstitious behaviors such as ph-balancing or an all-meat diet, is there no way he can regain the true path?

Facing his summer wardrobe, he trembles, not least because Mrs. Henry may not countenance another mad shopping spree at Patagonia. (Mr. Henry imagines himself surfing pipelines on Hawaii’s south coast, afterwards donning slouchy trousers for their insouciant slacker-headed drape rather than for their abundant “relaxed-fit” seat.)

His sense of self, his inner cool, the requisite confidence for continuing his career path, indeed his entire future depends upon regaining that athletic form he had only two short weeks ago, before Italy, before pasta, before caky white breakfasts and crunchy white breads.

On the tenth day of debauchery in Italy, after a shameless pig-out at Il Latini where he quaffed two carafes of vino da tavola and two glasses of complimentary vin santo, Mr. Henry’s liver went into serious crisis. The next morning on his birthday (one he shares with Olivia) he staggered green with bile along the streets of Florence. Mr. Henry’s liver and Mr. Henry’s American Express card, appropriately positioned in his jacket pocket directly over that benighted organ, throbbed in unison. Dinner for five without wine at a fine but not exceptional restaurant, one much less exciting that the average Manhattan eatery, cost three hundred dollars. Porca Miseria!

But before panic takes hold, Mr. Henry must remind himself that his torso swells each year in spring. He is fighting off a Florentine flu, and extra carbs help keep his energy up. Also, markets don’t offer much fresh produce these days. Wherever lies the blame, Mr. Henry must remember that he is not a victim of the seasons. His own mental rigor will overcome the seductions of Italy. He is made of stronger stuff, even if that stuff feels slightly soft around the middle.

Floating amidst a new season’s hatch of ski bunnies and buckaroos, Mr. Henry found himself distinctly out of place. At the entrance to the Mangy Moose bar, they carded him, a courtesy and a compliment he accepted very graciously.

Seeing that no one among the beer-swilling mob had been born before the completion of Mr. Henry’s undergraduate education, however, he retreated to the mammoth pine log fireside to read Jane Austen’s Emma.

He was surely the only person reading for a radius of many miles.

A hard day of falling down on slick, packed-powder moguls had left his body humming all over. He was thrilled that each of his knees still retained most of their function. He was thrilled that he had not perished on the slopes, flattened by a snowboarder on energy drink. He was sure the glass of Moose Drool Brown Ale was the finest he had ever tasted. The high-hipped, blond waitress of peach complexion, ready smile, muscular thigh and genuine unenhanced American bosom served him with such graceful enthusiasm that all of Mr. Henry’s resistance against empty-headed, slacker youth began to melt.

Mr. Henry chose his position between the fire and the door with care. The afternoon’s beany lunch of vegetarian chili and ‘everything’ quesadilla served mid-slope in the Casper restaurant was working away at his vitals. To best protect the Moose’s good patrons as well as to protect Mr. Henry’s personal honor, a windy corridor was needed. To its credit, the Moose is appropriately drafty.

The Mangy Moose at Teton Village in Jackson Hole, Wyoming, is a paradise for skiers as well as for meat-eaters. Although the roast beef and pork chop are the toughest he has ever eaten, resistant enough for alpine outerwear, once your teeth manage to soften them Eskimo-style they taste quite good, especially the chop. The real treat comes with the salad course – a genuinely old-fashioned, crisply delicious, iceberg lettuce wedge topped with crumbled blue cheese dressing. Mr. Henry was so moved he tasted Mrs. H.’s ‘Ranch’ dressing, a surprisingly toothsome buttermilk mixture.

The Moose’s finest features, apart from the sunny and robustly beautiful waitresses, are the walls and rafters. All manner of frontier detritus hangs there: bathtubs, tractor seats, stuffed raccoons, bedpans, baseball bats, scythes, arrow points. The Moose is the most interesting museum in Wyoming, the only collection that captures the genuine spirit of the old West without a double slathering of hokum. After all, nothing is phonier than the Old West.

Mr. Henry takes no umbrage. He feels, however, a twinge of envy at Michael’s fluent command of invective. Also, he has every confidence that even if not in mid-season form he could best Michael at tennis, golf, or bridge.

When Mr. Henry recently visited Jacksonville, Florida, however, he began to sputter and spit at the truly disgusting fare offered up as cuisine.

To be fair, it was not as bad as what Frances at the 87th Street dog run, having just returned from Dallas-Ft.Worth, confronted at the Texas State Fair. Is it really possible that in Texas they serve deep-fried Coca-Cola balls with fake whipped cream topping? (Yes, the Henry research team uncovered just such a monstrous concoction. First soak dough balls in Coca-Cola. Next………….no, please! Make it stop!)

Jacksonville may specialize in fried food, too, but this year Mr. Henry made a discovery that set him back on his big city heels – a brand new upscale eatery called “Chew” on an old block centrally located in the heart of Jacksonville’s languishing downtown. This is not Hooters. This is not Whitey’s Fish Camp, accessible only by motorboat, where every entrée is fried and served with a side of hush puppies. (At Whitey’s the specialty of the house is “cooter.” Opinions are divided on whether that is alligator tail or turtle).

The staff at Chew do not speak with a southern accent. (The chef trained at the Culinary Institute of America.) The braised short ribs sandwich was a tender, rich and subtle creation that clearly took hours to prepare. Mr. Henry believes there is hope for America after all.

When compelled to leave New York, Mr. Henry strongly cautions you to employ the Powell Doctrine now sadly languishing in a Foggy Bottom dustbin:

“Clear goals, an exit strategy, and overwhelming force.”

Proper planning may help calm feelings of dread that overcome you as you ponder upcoming dietary and leisure options. Don’t be caught short of food or reading material. Mr. Henry took a sackful of homemade goodies and Samuel Beckett’s Molloy, an ideal travel book for the 21st century. (Hint: there is a lot of waiting and very little food. There are no paragraph breaks, however.)

In the Denver airport the chef at Wolfgang Puck Express gamely retrieved a cooked pizza that had fallen on the dirty counter and tossed it in our general direction without so much as a perfunctory nod. Although hygienically compromised, it was the only edible item served to the Henrys that fateful afternoon.

Out of concern for the sensibilities of his readers, Mr. Henry resists describing the salad dressing that remained on his stomach for another 10 hours and 1000 air miles. A Wolfgang Puck frittata with an inane faux-Latin name closely resembled in color and texture Mr. Henry’s new natural, extra-firm, foam rubber mattress. After one bite he cast a wistful eye across the breezeway to McDonalds and other fast food purveyors of death. At least there you know what you are getting – a treacly, salty, highly caloric shock to the liver. Mr. Henry prefers the devil he knows.

The War on Tourism continues.

Amid a national Homeland Security Orange Alert, sunscreen in a stick caught the vigilant eye of a Denver Airport uniformed officer who escorted the offending young suspect aside and thoroughly patted her down with special attention paid to a middle school backpack. Remarkably, ham and avocado sandwiches made it past security check, as did corn chips, olives, grapes, pineapple and brownies. Water, however, did not. Mr. Henry was forced to drink Starbuck’s coffee which gratefully came for free.

Flying is no picnic, though you’ll have to pack your lunch all the same.

United Airlines now sells four distinct pre-packaged meals for six dollars each, one more ghastly than the next. When next preparing for flight, picture in your imagination Tom Joad and family in a flatbed Okie truck crossing the Arizona desert at night. Pack accordingly. Don’t buy the United in-flight meal. Whatever happens, keep the family together and know that a better life awaits.