Strange Foods PDF Download

Author: Jerry Hopkins
Publisher: Tuttle Publishing
ISBN: 1462916767
Category : Travel
Languages : en
Pages : 253

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Book Description
This gastrological romp shares tales of gustatory tidbits from six continents. Weaving history and autobiography, author Jerry Hopkins regales with an array of startling facts about the world's eating habits. Strange Foods begins with rat tales from the Roman Empire and imperial China and continues on to stories form locales where rat remains a mouth-watering hors d'oeuvre or hearty entrée today. There are at least 40 serving suggestions for crocodile alone! And there are more than 250 photographs from acclaimed photographer Michael Freeman, whose aim is true and who eats what he shoots. This is gonzo food writing that's sure to change your mind, if not your palate.

Author: Andrew Zimmern
Publisher: Feiwel & Friends
ISBN: 1466827661
Category : Juvenile Nonfiction
Languages : en
Pages : 210

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Book Description
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.

Author: Jill Keppeler
Publisher: Gareth Stevens Publishing LLLP
ISBN: 1538220733
Category : Juvenile Nonfiction
Languages : en
Pages : 34

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Book Description
Some food inventions have completely changed the way cooking and baking is done around the world. Others haven't had such a huge impact. However, these are often the most interesting ones. Readers of this high-interest volume will learn about some of the craziest inventions that have been introduced in kitchens over the years. They'll also find that some of these products were created more for show than practicality. Exciting fact boxes, sidebars, and vivid photographs enhance the already-exciting subject matter this book has to offer.

Author: Jerry Hopkins
Publisher: Tuttle Publishing
ISBN: 1462904726
Category : Travel
Languages : en
Pages : 356

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Book Description
"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 are eating may surprise you. Extreme Cuisine examines eating habits across the globe, showing once and for all that one man's road kill is another man's delicacy! "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

Author: Virginia Loh-Hagan
Publisher: Cherry Lake
ISBN: 1634729765
Category : Juvenile Nonfiction
Languages : en
Pages : 36

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Book Description
Take a look at the world's weirdest food--from bugs to Rocky Mountain oysters. These stories are too strange to be made up! Written with a high interest level to appeal to a more mature audience and a lower level of complexity with clear visuals to help struggling readers along. Considerate text includes tons of fascinating information and wild facts that will hold the readers' interest, allowing for successful mastery and comprehension. A table of contents, glossary with simplified pronunciations, and index all enhance comprehension.

Author: Rebecca Baines
Publisher:
ISBN: 9780606364263
Category : Curiosities and wonders
Languages : en
Pages : 0

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Book Description
"A latest addition to the crazy popular Weird but True series serves up tons more zany fun, focused totally on the subject of food! Step up to the plate to get 100 percent new content, with 300 more of the amazing facts plus photos that kids just can't get enough of"--Publisher.

Author: Jonathan Deutsch
Publisher: Bloomsbury Publishing PLC
ISBN: 0313380589
Category : Social Science
Languages : en
Pages : 0

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Book Description
"This fun encyclopedia, organized alphabetically, describes and offers cultural context for foodstuffs people eat today that might be described as 'weird'--at least to the American palate. Coverage also includes American regional standards, such as scrapple and chitterlings, that other regions might find distatesful, as well as a few mainstream American foods, like honey, that are equally odd when one considers their derivation"--Provided by publisher.

Author: Calvin W. Schwabe
Publisher: University of Virginia Press
ISBN: 9780813911625
Category : Cooking
Languages : en
Pages : 492

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Book Description
Includes recipes for cooking horse meat, goats, dogs, cats, rats, rabbits, hares, squirrels, turtles, snakes, eels, sharks, frogs, and insects, among other unusual food sources.

Author: Hillary Frank
Publisher: Penguin
ISBN: 0525504478
Category : Family & Relationships
Languages : en
Pages : 258

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Book Description
Unconventional--yet effective--parenting strategies, carefully curated by the creator of the popular podcast The Longest Shortest Time Some of the best parenting advice that Hillary Frank ever received did not come from parenting experts, but from friends and podcast listeners who acted on a whim, often in moments of desperation. These "weird parenting wins" were born of moments when the expert advice wasn't working, and instead of freaking out, these parents had a stroke of genius. For example, there's the dad who pig-snorted in his baby's ear to get her to stop crying, and the mom who made a "flat daddy" out of cardboard and sat it at the dinner table when her kids were missing their deployed military father. Every parent and kid is unique, and as we get to know our kids, we can figure out what makes them tick. Because this is an ongoing process, Weird Parenting Wins covers children of all ages, ranging in topics from "The Art of Getting Your Kid to Act Like a Person" (on hygiene, potty training, and manners) to "The Art of Getting Your Kid to Tell You Things" (because eventually, they're going to be tight-lipped). You may find that someone else's weird parenting win works for you, or you might be inspired to try something new the next time you're stuck in a parenting rut. Or maybe you'll just get a good laugh out of the mom who got her kid to try beets because...it might turn her poop pink.

Author: Michael Moss
Publisher: Signal
ISBN: 0771057091
Category : Business & Economics
Languages : en
Pages : 461

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Book Description
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."