Unmentionable Cuisine #2020

Unmentionable Cuisine Calvin W. Schwabe Unmentionable Cuisine 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 contr

  • Title: Unmentionable Cuisine
  • Author: Calvin W. Schwabe
  • ISBN: 9780813911625
  • Page: 233
  • Format: Paperback
  • Unmentionable Cuisine Calvin W. Schwabe 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 CAn 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
    Unmentionable Cuisine Calvin W. Schwabe

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    One thought on “Unmentionable Cuisine”

    1. I can t emphasize enough that this book is not for vegetarians, or the squeamish It s a cookbook, filled entirely with recipes for animal food sources that Americans don t routinely eat That doesn t mean just edible animals that aren t part of the regular diet, but specific animal parts that aren t normally eaten, mostly offal The author seems to sincerely believe that eating offal is the answer to all manner of hunger related problems I m not really qualified to argue with him, other than to p [...]

    2. 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 will find your prejudices challenged, since you will probably discover in here something you like that someone else considers unmentionable I, for instance, am not likely to need even one of the many recipes for different animals testicles especially one that tells you to express the organ from its membra [...]

    3. This is an interesting book, though not a fantastic read The author s stated purpose is to draw attention to the fact that there are many meat foods and that we avoid as a nationsr no good reason They worry about upcoming food shortages and suggest that if we were to use our meat efficiently, we would be much better off or better able to adapt There are interesting tidbits about the history of some of the dishes described, amusing personal reactions, and vague but useful recipes and dish descri [...]

    4. Written in 1976 but perhaps timely than ever before as food sources dwindle and world population grows I didn t find any of the foods disgusting so much as challenging Some call this a cook book but it contains descriptions of how dishes are prepared rather than detailed recipes This is easy for a professional cook who is used to preparing foods from descriptions but much difficult for the home cook I have tried a few myself to great success The most inspiring book on food I have read on par [...]

    5. Not sure if this ll ever make it to anyone s Top Ten Most Used Cookbook, although it definitely needs to receive attention some of the recipes actually look interestingough you may not want to tell squeamish diners what they re really eating not that I m recommending pulling a fast one on unsuspecting diners, but frankly there are a lot of tasty things out there languishing because too many people retain prejudices of childhood

    6. Interesting read although very dated in a some aspects Especially regarding the warnings about Trichinella worms in pork which is all but non existent now in the U S thanks to all the anti biotics that everyone complains about Also some of these foods, and though still far from mainstream, are accepted in the U S now.But I think it will be a long time before it is even considered acceptable for Americans to eat dog, cat, horse, and guinea pigs.

    7. I thought this might delve into some unusual protein sources, but it was a bit dull, the recipes are not very well put together and all you learn is the contianual rote of this item has protein than a t bone and Americans don t like eating this Still, any book that recommends cooking cats isn t all bad.

    8. This book certainly opened my eyes to how little we Westerners eat, in terms of meat products, and how much there is out there I didn t feel tempted to try out of any of the recipes, though To begin with I m an extremely picky eater Also, you generally had to seek out and kill the animals yourself, and this I could not do.

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