Unmentionable Cuisine

Front Cover
University of Virginia Press, 1979 - Cooking - 476 pages
1 Review
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

Food for Thought
1
MEAT
5
Beef
11
Park
71
Lamb and Mutton
121
Meat of Goats and Wild Ruminants
149
Horse meat
157
Dog and Cat Meat
167
Amphibians
269
Bony Fish and Mudfish
277
Ibis and Lampreys
297
Sharks and Skates
309
Molluscs
321
Crustaceans
345
Other Aquatic Animals
357
Insects and Other Land Invertebrates
365

Rabbit and Hare
179
Rodent and Other Mammalian Meat195
197
FOWL
213
Chickens Turkeys Ducks and Geese
215
Pigeons
235
Small Birds
245
FISH
246
NONFLESH FOODS
385
Milk Eggs and Sperm
391
De Gustibus?
407
Glossary
419
General Index
425
Recipes by Country
461
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About the author (1979)

Schwabe is and international authority on tropical and parasitic diseases, has been a global instigator of medical-veterinary cooperation.

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