An engaging look at "food prejudices," or why we eat what we eat
and why we reject other food sources as unpalatable--with recipes!
"This is a unique and engrossing work and, to my mind, an important
contribution to the annals of gastronomy. It will not, of course,
appeal to all palates . . . but neither do snails and sweetbreads,
brains and other oddments of animals." —Craig Claiborne
"I read from cover to cover with huge enjoyment. . . I can recall
no other book that has covered the subject of strange foods with
quite his flair and authority, and I consider the book required
reading for anyone interested in the lore of food." —James Beard
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