Nothing causes a stir on social media platforms like a topical
discussion on the latest food trend. Modern-day chefs like to think that
they are creative and often claim to push boundaries of food creation,
but if we want to explore real culinary creativity then we need to look
to our ancestors.
Writer and food historian, Seren Charrington-Hollins delves into the
history of culinary experimentation to bring us some of the weirdest and
most stomach-churning food delicacies to ever grace a dining table. She
uncovers the rather gruesome history behind some everyday staples,
uncovers bizarre and curious recipes, whilst casting a light on foods
that have fallen from culinary grace, such as cows udders and tripe;
showing that revulsion is just a matter of taste, times and perhaps
knowledge.
From pickled brains to headcheese, through to song birds and nymph's
thighs, this book explores foods that have evoked disgust and delight in
diners depending on culinary perspective.
So pull up a chair, unfold your napkin and get ready for a highly
entertaining and enlightening journey to explore what makes a recipe
revolting? Be warned; you'll need a strong stomach and an open mind.
