Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods: An Intrepid Eater's Digest
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Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods: An Intrepid Eater's Digest

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by Andrew Zimmern
     
 

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Andrew Zimmern loves food. In fact, there's practically nothing he won't try--at least once. As host of Bizarre Foods with Andrew Zimmern and Andrew Zimmern's Bizarre Foods America on the Travel Channel, Andrew's passion is exploring how different foods are important to different cultures.

Now, Andrew is sharing his most hilarious culinary

Overview

Andrew Zimmern loves food. In fact, there's practically nothing he won't try--at least once. As host of Bizarre Foods with Andrew Zimmern and Andrew Zimmern's Bizarre Foods America on the Travel Channel, Andrew's passion is exploring how different foods are important to different cultures.

Now, Andrew is sharing his most hilarious culinary experiences--as well as fun facts about culture, geography, art, and history, to name a few--with readers of all ages. Don't like broccoli? Well, what if you were served up a plate of brains, instead? From alligator meat to wildebeest, this digest of Andrew's most memorable weird, wild, and wonderful foods will fascinate and delight eaters of all ages, intrepid and...not so much.

Editorial Reviews

Publishers Weekly
One person’s “yuck!” is another’s “yum!” suggest Zimmern (host of the Travel Channel’s Bizarre Foods) and Mogren in this informative and surprising guide to world cuisine. The book achieves a graceful blend of off-kilter humor and sincerity as the authors focus on 40 unusual foodstuffs, including cockroaches, guinea pigs, headcheese, lutefisk, turducken, and Twinkies. Recipes, interviews, and a great many facts (“Brains are rich in phosphorous, proteins, and vitamins”) lead to amusing digressions, including suggestions on how to survive a zombie outbreak (our best weapon: collective intelligence) and a time line of popular dances, following a discussion of eating “dancing” (live) shrimp. While some readers will come for the shock value, this unflinching survey of global eating habits urges them to challenge their cultural assumptions and palates. Ages 8–up. (Nov.)
From the Publisher

“...informative and surprising...this unflinching survey of global eating habits urges [readers] to challenge their cultural assumptions and palates.” —Publishers Weekly

“Only someone as smart, fun and adventurous as Andrew Zimmern could have dreamed up and researched such an entertaining, engaging book that covers everything edible from the simply distasteful to the outrageously creepy. It's got an eeeeeew factor that will keep kids entertained, and a wealth of facts that will keep them informed.” —Dana Cowin, Editor In Chief of Food & Wine

“Along with the enlightenment that comes with realizing not everyone eats like us, adults will be alternately fascinated and horrified by his latest. But children will be mesmerized--and I'm quite sure-- intrigued. This will be Andrew's lasting legacy, planting the notion in minds young and old that ‘that might not be too bad. I think I'll try that!’” —Anthony Bourdain

“If this book had a mantra, it would be "Try it; you might like it," which is an apropos message for readers young and old.” —Booklist

Product Details

ISBN-13:
9780312606619
Publisher:
Feiwel & Friends
Publication date:
10/30/2012
Pages:
208
Sales rank:
1,060,494
Product dimensions:
7.48(w) x 9.02(h) x 0.54(d)
Lexile:
IG1040L (what's this?)
Age Range:
8 - 12 Years

Read an Excerpt

Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, & Wonderful Foods

An Interpid Eater's Digest


By Andrew Zimmern, Chuck Gonzales

Feiwel and Friends

Copyright © 2012 Andrew Zimmern
All rights reserved.
ISBN: 978-1-4668-2766-0



CHAPTER 1

Alligator Meat

Though we often consider American alligators menacing and fierce, they're truly a creature of wonder. One look at this giant, lizard-like animal conjures an image of something you've only seen in books (or maybe Jurassic Park). The dinosaur connection is not just a coincidence — scientists believe gators have roamed the earth for more than 150 million years, managing to well outlive the dinosaurs, who became extinct 65 million years ago. But they are twin sons of different mothers.

What's crazy is that though gators survived the massive meteor or climate change or whatever the heck killed T. rex and company, they were almost snuffed out completely in the 1960s. Loss of habitat, improperly managed wildlife areas, and excessive hunting led to dwindling gator populations, and in 1967, they were put on the endangered species list. Since then, the reptiles have bounced back considerably and were removed from the list in 1987. They still thrive in southeastern America, especially in Florida and Louisiana.


Why Alligator Meat?

Gators may save your life. Okay, so maybe that's a little extreme, but with concerns about cholesterol, fat, and calories, many people are looking for beef alternatives. Chicken and turkey continue to populate tables across the country, but maybe it's time we start eating gator. Sounds weird, but it's true: Gator is one of the healthiest proteins you can feast on. Alligator meat has a fine texture, similar to chicken and pork, but contains less calories, fat, and cholesterol than either of the "other white meats."

If you order gator in a restaurant (or make it at home), what often ends up on your plate comes from the long muscle in the tail. It's also possible to eat gator ribs and wings (which come from those little T. rex–like legs). In some cultures, people often eat the meat raw — but that's not recommended unless the animal is (a) dead and (b) very fresh. Bon appetit!


JAWS

Ever since the 1975 cinematic thriller Jaws, some of us have been a little afraid to dip our toes in the water. Sharks-schmarks ... gators are the water-lurking species that give me the willies. These carnivores' mouths are stuffed with seventy to eighty teeth, designed for gripping and ripping. They have the most powerful bite in the animal kingdom — 3,000 pounds per square inch! Oddly enough, while a gator could literally sever your leg in one chomp, the muscles required to open a gator jaw are wimpy. You could keep their mouths sealed with a thick rubber band (or your hands if you're crazy enough to wrestle one).


How to Survive an Alligator Attack

Getting stuck in an elevator with seven other people after a chili cook-off is the only thing I can think of that's scarier than an alligator attack. These animals are hungry, powerful, and essentially prehistoric, which makes them some of the baddest boys roaming the earth. Though attacks are uncommon, you're not necessarily doomed if you keep these things in mind:

1. STAY OUT OF HARM'S WAY.If you're in gatorville (i.e., Florida and Louisiana), don't go swimming at dawn or dusk — a favorite hunting time for these reptilians. Be mindful of alligator nests (typically made with rotting vegetation around the edge of wetlands. These can be up to 3.5 feet high) and keep your distance — if you think your mom can be mean, you don't even want to know what an angry alligator mom is like. Don't ever feed wild gators, no matter how cute they are! This desensitizes them to humans and makes them associate you with lunch, which is what you will be if you keep feeding them.

2. RUN LIKE HECK. You've probably heard that gators are really fast, both in and out of the water. On land, they can reach a speed of 10 miles per hour. And in the water, well, let's just say that regardless of speed, they can hold their breath a whole lot longer than you can. So if you're in danger of a gator attack, run like heck. You may have heard that it's best to run in a zigzag pattern, but don't. It's important to put as much distance between you and the gator as possible.

3. EYES ON THE PRIZE. So you didn't listen to any of this advice and now a gator's got your arm. Your best plan of attack is to gouge the reptile's eyes. Jam your thumb into its sockets — this will hopefully blind and disorient the animal, plus it will hurt — a lot. If and when the gator lets go, see step two.

4. ROLL WITH THE PUNCHES.If you're trapped in a gator's vise grip, expect the animal to start a death roll. This move is not unlike a figure skater's spin — the alligator tucks in its legs and moves its tail to the side. The inertia created by this movement allows the crocodilian to spin, and dismembers its prey in the process. Due to their cone-shaped teeth, alligators can't chew, and instead they rely on this technique to create "bites" small enough to swallow whole. Your last-ditch effort is to attempt to roll in the same direction as the alligator so it doesn't rip off a limb. Best of luck.


GATOR FACT OR FICTION

MYTH:Temperature determines the sex of a gator.

FACT! If a gator's eggs are kept at less than 88 degrees the gator will be a female; if it's warmer than 91 degrees it will be a male.

MYTH: You have to be crazy to wrestle an alligator.

FACT! No explanation needed.

MYTH: Alligators make good pets.

FICTION! Grizzly bears, venomous snakes, and alligators don't make good pets! They aren't cuddly, they won't do any cool tricks, and they're not afraid to take a bite of your finger just to see what you taste like. You want a pet? Get a hermit crab.

MYTH: Alligators have the most powerful jaws in the animal kingdom.

FACT! When a gator bites down on something — a fish, turtle, or even wild pig! — the force rivals that of a falling pickup truck.

MYTH: Momma gators eat their hatchlings.

FICTION! Though gator cannibalism isn't unheard of, mothers do not eat their young. However, the mother gator will protect her young by carrying them around in her mouth.


More Bizarre Truth About Gators

The biggest alligator ever recorded was 19 feet, 2 inches. That's about the same size as the sleek and saucy 1979 Lincoln Continental. It's double the length of the world's tallest man on record, Robert Wadlow. When he passed away at the age of twenty-two, he measured 8 feet, 11 inches and was still growing. And it's the same length as 19.16 foot-long hot dogs.

Alligators typically live about thirty to fifty years.

When alligators close their mouths, every fourth tooth fits into a hole in the top jaw.

The scales on a gator are called scutes, and they create a protective armor.

Alligators live in a subtropical climate, meaning they live in places with a lot of rain and mild winters.

To swim, alligators typically tuck their arms and legs in at their sides to create a streamlined shape. They then use their long tails to propel themselves forward.

When gators go underwater, they have skin flaps that cover their nostrils and throats so they don't inhale water.

Gators can hold their breath for up to thirty minutes. Sometimes the air in their lungs can cause them to float. Some alligators will swallow rocks to weigh them down in the water. The rocks can also help with digestion.


ALLIGATORS VS. CROCODILES

• While both are from the same family and are called "crocodilians," alligators have smaller snouts and are usually smaller in size.

• While crocodiles can be found around the world, alligators are only native to the United States and Asia.

• Alligators prefer fresh water but sometimes live in brackish water. Crocodiles are typically found in salt water.

• Alligators hibernate in "gator holes" — a den dug with their claws and snout where they can rest during the dry season or winter. Crocodiles don't hibernate.

• Southern Florida is the only place in the wild where both crocodiles and alligators live.

• The teeth of a crocodile and an alligator are arranged differently.

• Both can be found in tropical swamps.


When Life Gives You Gators, Make Gatorade

A gigantic cooler of Gatorade is a football sideline fixture, but what's the story behind this ubiquitous sports drink? (And why in the heck is it called Gatorade?)

In 1965, the University of Florida's assistant football coach wanted to figure out why the heat completely drained his team's energy. He called on the university's physicians to look into the problem. They assembled a research team and discovered two key factors: The fluids and electrolytes the players lost through sweat were not being replaced, and the large amounts of carbohydrates the players' bodies used for energy were not being replenished.

The researchers formulated a new beverage aimed at replacing the carbs and electrolytes lost in sweat. They named their beverage after the team it helped — the Florida Gators. The team saw a difference almost instantly. They started outperforming higher-ranking teams, and the following year they won the Orange Bowl. Other teams (both college and professional) started providing this miracle drink to players. Today, Gatorade can be found on the sidelines of more than seventy Division I colleges. In 1983, Gatorade became the official sports drink of the NFL — a title it holds to this day. It's also the official sports drink of the NBA, AVP, PGA, Major League Baseball, Major League Soccer, and numerous other elite and professional organizations and teams.


THINGS FOUND IN GATORS' BELLIES:

Alligators mostly subsist on a diet of fish, turtles, snakes, small rodents, and birds. However, these animals are omnivorous and will eat pretty much anything they can sink their teeth into. For example:

ROCKS
STICKS
CANS
FISHING LURES
LOTS OF DOG COLLARS


Bird's Nest Soup

Every once in a while I stumble upon a food and think, "What sick mind came up with this idea in the first place?" Bird's nest soup falls into that category. I'd like to meet whoever first decided to soak a bird's nest in water overnight, then pick feathers and feces out of the nest, add it to a bowl of chicken broth, onions, sherry, and egg white, and then start eating. C'mon, that's insane.

The soup's flavor depends largely on the geographic region of the nest. I love nests harvested near the ocean. They offer a sea-salty, briny flavor (the birds eat primarily saltwater fish, the nests are full of their saliva, spewdom, and droppings. It only makes sense that the nests would taste of the sea!). Some chefs like to play up the salty flavor (and sometimes sliminess) of the soup. I'm cool with that. To me, it just tastes like Mom's chicken soup — seasoned with bird spit and lots of slimy chunks.

However, the Chinese (as well as some Taiwanese and Indonesians) have enjoyed this gelatinous, soupy delicacy for hundreds if not over a thousand years. The soup isn't made from any old nest. The soup calls for the nest of a bird called the swiftlet or cave swift. These birds produce special nests found not in trees but in caves throughout southern Asia, the south Pacific islands, and northeastern Australia.

As you can imagine, it's not easy to attach a nest to a cave wall. These industrious birds use a mixture of seaweed, twigs, moss, hair, and feathers to fashion the nest. The truly bizarre secret ingredient: saliva. Male birds gorge themselves on seaweed, which causes them to salivate like a Labradoodle at a picnic. Saliva threads, which contain a bonding protein called mucilage, spew out of the bird's mouth. Once dry, the saliva acts as cement. The crafty avian will continue to build on to the nest until it can support the weight of its bird family. The process usually takes about forty-five days.


Swiftlet Factoids

The birds live in southern Asia, the south Pacific islands, and northeastern Australia.

Swiftlets have four toes and short legs, so they cannot perch, but they can cling to vertical surfaces like the side of a cave or their nests.

A swiftlet's diet is made up of insects and more insects, with insects for dessert.

Swiftlets mate for life, and both the male and female take care of the babies.

Swiftlets typically lay one to two eggs.

They say a bird in the hand is worth two in the bush. Since a bowl of bird's nest soup costs about $30, I vote for two nests in the hand!


Dropping Your Nest Egg

Want to burn some cash in quick order? Slurp down a bowl of bird's nest soup. The dish, which is most popular in Hong Kong and the United States, typically costs $30 to $100 a pop, which is cheap (no pun intended) compared to some versions of the soup. A kilogram of a white nest can cost up to $2,000, and red nests sometimes fetch $10,000 each. It sounds like a lot, but the most expensive nests are newer and more translucent, meaning they're contaminated with less bird droppings and feathers. The red nests, which are more rare, are known to improve digestive health and boost the immune system. That being said, this is still a very expensive lunch.


Men at Work

Harvesting a swift nest is a dangerous job, but it pays well. Guys in the biz (and it is mostly men) come from a long line of harvesters. Fathers will teach their sons the tricks of the trade.

The nests are found high off the ground, up to 200 feet. Harvesters use rickety bamboo ladders to fetch the nests, then dislodge them with a sharpened bamboo stick. Many harvesters have been severely injured or lost their lives falling off ladders. My advice to you? Become a firefighter, astronaut, Tilt-a-Whirl operator, spelunking guide — pretty much any job is safer than this one!

China may be the world's largest consumer of bird's nest cuisine, but Indonesia is the world's largest producer of swift nests — exporting 500 to 600 tons annually. However, as in the fishing industry, the swift harvesting process needs serious tweaking. While swifts aren't an endangered species, their numbers are dwindling. The main reason: their market price! The nests are basically gold attached to a cave, enticing poachers (and some harvesters) to nab nests before they're finished, or while they have eggs or birds still living in them.

The Indonesian government created regulatory measures to protect the birds. It is illegal to throw away eggs or baby birds in the nests, and popular nesting caves are often protected by armed guards. Some poachers have been killed trying to get a hold of nests. In a few incidents, innocent fishermen have been killed after seeking shelter in the caves during a storm. If you see guards with guns outside a cave in Indonesia, steer clear. These guys aren't fooling around.


Beijing National Stadium

Also known as the "Bird's Nest," Beijing National Stadium was built for the 2008 Summer Olympics. The stadium, designed by Herzog & de Meuron, cost $423 million to build and is considered the world's largest enclosed space. The stadium could hold about 8.5 billion bowls of bird's nest soup. That's a big honkin' bowl!


Echolocation

Swiftlets are very fast and dart around pitch-black caves without crashing and burning. This is due to echolocation, a biological sonar also used by some bats, whales, and dolphins. Here's how it works: An animal will send out a sound and wait for it to bounce back. The sound will come back differently depending on the proximity of the object. Swiftlets use a simple form in which they produce a clicking noise that helps them determine how close objects are in front of them.


Saliva Facts

Saliva is 98 percent water. The other 2 percent is made up of electrolytes, mucus, antibacterial compounds, and various enzymes.

Saliva is used in the first part of digestion. It moistens food and starts to break it down with its enzymes. It also helps to create a food bolus to help us swallow. Our mouths, with the help of saliva, roll our chewed food into a ball, so the food goes down the esophagus and not the trachea.

When you have to vomit, there is a signal sent to your brain and you create extra saliva. This makes the vomit less acidic, protecting your throat, mouth, and teeth from burning and decay.

The average person makes 700 milliliters of saliva per day. That's the equivalent to more than two cans of soda.

Your spit production slows down when you sleep.

The mouth is the most unsanitary part of your body. It houses about 10 billion bacteria.


(Continues...)

Excerpted from Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, & Wonderful Foods by Andrew Zimmern, Chuck Gonzales. Copyright © 2012 Andrew Zimmern. Excerpted by permission of Feiwel and Friends.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Meet the Author

ANDREW ZIMMERN is a chef, food writer, and teacher, as well as the host of the Travel Channel's hit show, Bizarre Foods with Andrew Zimmern and Bizarre Foods America. Andrew has been a featured guest on various popular national television shows such as NBC's Today Show, The Dr. Oz Show, Access Hollywood, Nightline, and E!'s The Soup. Born and raised in New York City, Andrew currently resides in Minnesota with his wife and son.

MOLLY MOGREN has worked with Andrew Zimmern since 2007, and while her favorite bizarre food is smelt fries (that's deep fried, whole fish), she's typically craving a regular ol' slice of pizza or spicy Thai food. She lives in Minneapolis, Minnesota.

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Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods: An Intrepid Eater's Digest 5 out of 5 based on 0 ratings. 1 reviews.
Anonymous More than 1 year ago
Its the most jaw dropping book ever