Fierce food: the intrepid diner's guide to the unusual, exotic, and downright bizarre

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Penguin Group (USA) Incorporated, 2006 - Cooking - 218 pages
8 Reviews
Bugs, brains, and boiled sheep—a truly extreme dining guide for fans of Anthony Bourdain’s Extreme Cuisine

Is comfort food getting a little too comfortable? Then grab a plate at the Fierce Food buffet, where the world’s most extraordinary foods are dished up for your pleasure. Start the meal with Mexican chapulines, or grasshoppers, and then move along to the Kazakhstan boiled sheep’s head, where the eyeball is reserved for the most honored guest. And if necessary, ease your queasy stomach with dried clay.

An alphabetical survey of the world’s most amazing and unusual edibles, Fierce Food describes what these foods are and where they’re from, and how they’re captured, foraged, or, even putrefied. Readers also learn how the foods are traditionally served and eaten-and best of all, what they taste like, because if you can’t actually bring yourself to eat Filipino embryonic duck eggs, reading about it is the next best thing. Fierce Food is a fascinating exploration of global cultures that definitively proves the old adage, “one man’s meat is another man's poison.”

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Review: Fierce Food: The Intrepid Diner's Guide to the Unusual, Exotic, and Downright Bizarre

User Review  - Anna - Goodreads

If you've ever watched a couple of episodes of Bizarre Foods, then you could probably give this one a pass. It's well written but won't prove to be anything new to anyone who has had an interest in weird things people decide to put in their mouths for a while. Read full review

Review: Fierce Food: The Intrepid Diner's Guide to the Unusual, Exotic, and Downright Bizarre

User Review  - Ingrid - Goodreads

I could not have been happier with this read. Not only was it incredibly informative, (the descriptions made me feel as if I were tasting the food myself-which for a scaredy cat like me, is a huge ... Read full review

Contents

xiil Introduction
1
Barnacle
9
Betel Nut
16
Copyright

41 other sections not shown

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About the author (2006)

CHRISTA WEIL has sampled two-thirds of the items described in Fierce Foods, will pass on a handful, and has sights on the rest. She is an avid triathlete and climber. Fierce Food is her second book.

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