Unmentionable Cuisine

Front Cover
University of Virginia Press, 1979 - Cooking - 476 pages
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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User Review  - lilithcat - LibraryThing

I can't say that I will actually try many of the recipes in this book. The recipes are divided by type of food: Meat, Fowl, Fish, Shellfish(including insects), Nonflesh Foods of Animal Origin. You ... Read full review

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See page 217 for eating habits of Walamo

Contents

Beef
11
Pork
71
Lamb and Mutton
121
Meat of Goats and Wild Ruminants
149
Horsemeat
157
Dog and Cat Meat
167
Rabbit and Hare
179
Rodent and Other Mammalian Meat
195
Bony Fish and Mudfish
277
Eels and Lampreys
297
Sharks and Skates
309
Molluscs
321
Crustaceans
345
Other Aquatic Animals
357
Insects and Other Land Invertebrates
365
NONFLESH FOODS
385

FOWL
211
Pigeons
235
Small Birds
245
Reptiles
253
FISH
263
Amphibians
269
Milk Eggs and Sperm
391
De Gustibus?
407
Glossary
419
General Index
425
Recipes by Country
461
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