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

Overview

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 ...

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Overview

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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Editorial Reviews

Publishers Weekly
Fierce food turns eating into a form of an extreme sport," Weil declares, "in which we face our misgivings and dare to plunge into the unknown." In her exhaustive guide to anything and everything edible for those who dare to eat it, London journalist Weil covers it all and then some, from armadillo ("flavorsome as pork") to yuba (bean curd skin). Her descriptions are thorough, including taste, texture, preparation and history of each item: she even includes icons to note important points about each item, for example an icon of a bomb means "eating may cause pain/death" while a sad face indicates "revolting." In addition to the obviously disgusting (various bugs, live monkey brain, etc.), Weil introduces items that may not pop up on even the seasoned traveler's agenda, like foo-foo (a lump of starch in soup) or hakari (putrefied shark meat). There are times when Weil attempts to take up space with descriptions of more pedestrian fare such as coconut, but makes up for these lapses into the mundane when she describes with excruciating detail the experience of biting into a sheep's eyeball. Even if one might not plan on eating a big plate of muttonbird, this book is entertaining enough for the most jaded foodie to enjoy. (Oct.) Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780452287006
  • Publisher: Penguin Group (USA)
  • Publication date: 9/26/2006
  • Pages: 240
  • Product dimensions: 5.00 (w) x 8.24 (h) x 0.68 (d)

Meet the Author

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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  • Anonymous

    Posted September 14, 2006

    The Best Book that I ever ate!

    I loved the book. Especially the poisonous parts.

    Was this review helpful? Yes  No   Report this review
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