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Extreme Cuisine: The Weird & Wonderful Foods that People Eat

Extreme Cuisine: The Weird & Wonderful Foods that People Eat

Extreme Cuisine: The Weird & Wonderful Foods that People Eat

Extreme Cuisine: The Weird & Wonderful Foods that People Eat

Overview

"I could not have written A Cook's Tour without this book. There is so much I would have missed. So dig in. Enjoy…Eat. Eat adventurously. Miss nothing. It's all here in these pages." —From the Foreword by Anthony Bourdain

Sit down for a meal with the locals on six continents—what they eat may surprise you. Extreme Cuisine examines eating habits across the global neighborhood, showing once and for all that road kill in one culture is restaurant fare in another!

"I've tried to make this book a guide to how the other half dines and why. Over a period of twenty-five years I've augmented my meat-and-potatoes upbringing in the United States to try a wide variety of regional specialties, from steamed water beetles, fried grasshoppers and ants, to sparrow, bison and crocodile. I've eaten deep-fried bull's testicles in Mexico, live shrimp sushi in Hawaii, mice cooked over an open wood fire in Thailand, pig stomach soup in Singapore, minced water buffalo and yak butter tea in Nepal, stir-fried dog tongue, and 'five penis wine' in China." —From the introduction by Jerry Hopkins

Dive headfirst into food culture from around the world. Join author Jerry Hopkins on a culinary and cultural tour as he explores foods that may seem bizarre, and often off-putting, to us. As he says, "What is considered repulsive to someone in one part of the world, in another part of the world is simply considered lunch."

Part travelogue, part cultural commentary and history, and part cookbook (yes, really), with Extreme Cuisine anyone can become an adventurous eater—or at least learn what it's like to be one.

Chapters include:
  • Mammals
  • Reptiles & Water Creatures
  • Birds
  • Insects, Spiders & Scorpions
  • Plants
  • Leftovers

Product Details

ISBN-13: 9780804854979
Publisher: Tuttle Publishing
Publication date: 08/24/2021
Pages: 352
Sales rank: 732,742
Product dimensions: 6.00(w) x 9.00(h) x (d)

About the Author

Jerry Hopkins (1935-2018) published over 1,000 magazine articles and 38 books, including international bestsellers: No One Here Gets Out Alive: The Biography of Jim Morrison, and Elvis: The Biography. A pioneering correspondent and contributing editor for Rolling Stone, Hopkins developed a strong reputation as a travel writer while living in Bangkok, and regularly wrote for publications such as The New York Times and Conde Nast Traveler, and published many books, including Bangkok Babylon and Thailand Confidential.

Foreword writer:
Anthony Bourdain (1956-2018) was host of the Travel Channel's Anthony Bourdain: No Reservations, a 28-year veteran of professional kitchens, and the executive chef at New York's famed bistro, Les Halles. He is the author of several books, including the critically acclaimed Kitchen Confidential: Adventures in the Culinary Underbelly, an international best-seller.

Photographer:
Michael Freeman is a professional photographer and author, with more than 100 book titles to his credit. He was born in England in 1945, took a Masters in geography at Brasenose College, Oxford University, and then worked in advertising in London for six years. He made the break from there in 1971 to travel up the Amazon with two secondhand cameras, and when Time-Life used many of the pictures extensively in the Amazon volume of their World's Wild Places series, including the cover, they encouraged him to begin a full-time photographic career.

Since then, working for editorial clients that include all the world's major magazines, and notably the Smithsonian Magazine (with which he has had a 30-year association, shooting more than 40 stories), Freeman's reputation has resulted in more than 100 books published. Of these, he is author as well as photographer, and they include more than 40 books on the practice of digital photography--for this photographic educational work he was awarded the Prix Louis Philippe Clerc by the French Ministry of Culture. He is also responsible for the distance-learning courses on photography at the UK's Open College of the Arts.

Table of Contents

Foreword Anthony Bourdain 7

Photographer's Preface 9

Introduction 11

Mammals 16

Dogs & Cats 18

Horse 28

Bison, Water Buffalo & Yak 33

Rats & Mice 41

Hamsters, Gerbils & Guinea Pigs 46

Bats 49

Elephant 54

Primates & Other Bush Meat 57

Kangaroo 64

Bear 68

Whale 71

Camel 77

Guts 81

Ears, Eyes, Noses, Lungs, Tongues, Lips, Gums, Glands & Feet 85

Brains 92

Genitalia 95

Urine 101

Human Flesh 105

Reptiles & Water Creatures 114

Snake 115

Lizards 121

Alligator & Crocodile 125

Frog & Toad 131

Shark 135

Fugu 140

Jellyfish 145

Snails & Slugs 148

Worms 153

Fish Eggs 157

Birds 162

Balut 163

Ostrich & Emu 166

Rooster Comb, Wattle & Testicles, Duck Beak & Web, Chicken Feet & Odd Eggs 171

Songbirds, Pigeons & Doves 174

Birds' Nest 180

Insects, Spiders & Scorpions 187

Grasshoppers 190

Ants & Termites 193

Bees & Wasps 199

Spiders & Scorpions 202

Cockroaches 205

Beetles 208

Crickets & Cicadas 212

Butterflies & Moths 216

Flies 221

The Amazing Isan Bug-Catcher 224

Plants 226

Poisonous Plants 229

Flowers 234

Noni Fruit 239

Grass, Bark, Leaves, Wood & Sap 241

Marmite & Vegemite 246

Seaweed & Algae 250

Hallucinogenic Plants 254

Durian 259

Cactus 262

Leftovers 267

Blood 268

Live & Almost Alive 273

Fermented Food 277

Fake Food 283

Gold & Silver 289

Dirt 292

Dumpster Diving 296

Road Kill 299

Sex & Food 303

Excrement 306

Afterword 311

Selected Bibliography 317

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