The Voyager with Josh Garcia

Josh explores the Mesoamerican Reef, learns the secrets of ceviche and goes hunting for jungle bee honey in Playa del Carmen, Mexico.

Josh learns the Jarana, tastes the local dish cochinitap and tries hammock weaving in a Mayan village in Valladolid, Mexico.

Josh sees a Mayan chocolate ceremony, learns about henequen production and makes tortillas in Merida, Mexico.

In San Juan, Puerto Rico, Josh visits a vejigante mask maker, chef José Santaella, and dances the salsa with 300 people.

In St. Thomas, in the U.S. Virgin Islands, Josh gets custom made leather sandals; moko jumbie stilt walking; cooking fish the island way.

In Bergen, Norway, Josh dances with Vikings, learns about Norwegian wool sweaters and finds fresh seafood.

In Stockholm, Sweden, Josh gets a taste of the world's stinkiest food, learns the art of glass blowing, and gets a folk art carving lesson.

In Paris, Josh takes a food tasting tour, meets an umbrella maker, and discovers the art of French gastronomy with a well-known chef.

In Girona, Spain, Josh heads for the Catalan countryside, where he rides a Pure Spanish Horse; Josh attempts to create a traditional Spanish ceramic piece on a pottery wheel and enjoys a game of handball with a local pro team.

Upon docking in Barcelona, Josh immediately dives deep into Catalan history and culture, where he attends a medieval tapa tasting, crafts a beeswax candle at the oldest shop in the city and helps a local group build massive human towers.

Josh discovers moko jumbie in the U.S. Virgin Islands, works with a chef in Puerto Rico to prepare a traditional plantain and pork dish, and hunts for jungle bee honey in Playa del Carmen, Mexico.

Josh explores the region of Provence; learning about goat cheese; the secret behind a 15th-century royal smile; a talented figurine maker.

Josh sails into Genoa, Italy, where he explores the rich culture and cuisine of this historic Mediterranean port; making a version of authentic pesto that won the Pesto World Championship; the traditional process of candying fruit.

Josh's ship stops in Marseille, France, where a local chef invites Josh and his shipmates to take part in the culinary tradition of bouillabaisse; Josh tries his hand at a famous local beach game called petanque and visits a soap factory.

Josh visits the port of Hong Kong, where a local foodie takes him on a tour of the city's nearly extinct foods; Josh receives a lucky fortune at an ancient temple, then gets a kung fu lesson from a master.

Josh revisits journal entries from his tour of Europe; blowing glass in Stockholm, Sweden; reindeer hot dog in Bergen, Norway; castellers in Barcelona build a massive human pyramid.

In Singapore, the world's only island city-state, Josh is immersed in the exotic melting pot of people and cultures; a floating restaurant serves a spicy chili crab dish; handmade flower garlands; beaded shoes.

Josh visits Florence, Italy; searching for the world's most expensive food; the city's oldest gelato shop; Josh gets a lesson in opera.

Josh sails to Naples, Italy, and samples the culture of the region; on the Amalfi Coast, Josh learns the art of shell carving; the tradition of falconry.

In Rome, Italy, Josh carves his name in a marble slab and learns to make real gnocchi; Josh joins a class at gladiator school.

Josh sails to the beautiful port of Sydney, Australia; joey kangaroos; an aboriginal cultural guide teaches Josh to throw a returning boomerang and play the didgeridoo.

Josh remembers his voyage around the world; in Valladolid, Mexico, Josh is taught to weave hammocks; making soap in Marseille; making pesto in Italy.

Naples, Italy: Josh embraces Neapolitan culture on a cruise, learns a traditional dance and dives into local cuisine.

Phuket, Thailand: Josh cruises to Thailand, learns the ancient art of dyeing fabric, faces a mouthwatering lineup of authentic Thai food and more.

Josh visits Sydney, Australia, where he experiences the beach culture, views the coastal landscape from a seaplane and tries the indigenous tradition of basket weaving.

In Italy, Josh learns the basics at Roman gladiator school, works with authentic mozzarella cheese, visits the opera in Florence, and learns about candying fruit in Genoa.