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

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Penguin Group, 2006 - Cooking - 218 pages
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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 Foodbuffet, 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 Fooddescribes 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 Foodis 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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xiil Introduction
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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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