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Gastro Obscura: A Food Adventurer's Guide (Atlas Obscura)

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By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. Pretty good grouping though I am wondering why the restaurant in the Smithsonian Museum of the American Indian was included - the NAMAAHC is included.

Auch Pad Thai, ein super- geniales Gericht aus Thailand hat seinen Weg in dieses Buch gefunden und ich verrate euch, dass es in Krabi mal den besten Pad Thai Stand auf dem Night Market gab. However, I simply could not put it down- I loved every minute of it and found myself just wanting to know more and more about the topics. This captivating book celebrates the incredible global diversity of food, ingredients, and cooking practices. Even those with out money had honey, apples, strawberries, apples, pears, plums, raspberries, red currants and blackberries. Focusing as much on food's place in our lives as well as our bellies, the book covers history--the network of ancient Roman fish sauce factories.

As much as this book brings the world history of food to your table, there are so many things to explore about the land, people and the ingredients that make food so important in our lives. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Perhaps because it is Great Britain and Ireland and I am familiar with these countries and their food that the book lacks interest?

For example, there's a two-page spread on "Yoshoku" (Japanese versions of western food) and another on Italian food in the former colony of Eritrea (East Africa). Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. I came away better informed of different cultures and traditions and felt more of a participant of the world. The result is a silky, ephemeral cube that bursts and melts in the mouth, similar to soft tofu, but with the rich, acerbic flavor of blood.Ich könnte euch jetzt noch von vielen bekannten und unbekannten Gerichten erzählen, aber einerseits sprengt das den Rahmen und andererseits sollt ihr euch das Buch selber zulegen.

For example, a section on Australia includes a collection of information about a melon festival, a coconut cult, the world's oldest emu farm, and wild rice conversation art. I can’t help but wonder, wherever the foods come from, are we interested in them because they paints a unique picture of the customs of a different place, or, are we fascinated because it makes different foods seem weird? And what an exploration; from the eel pies of England through to the foods of Antartica’s polar stations, stopping along the way at table etiquette in the Victorian age, oyster vending machines, the sauna sausages of Finland (literal sausages cooked on the coals of the sauna), sumo wrestler stew in Japan, temple cuisine in Korea, instant salads of the Midwest United States and naturally freeze-dried food in Bolivia. There are cod tongues in Eastern Canada; pickles brined in Kool-Aid, a specialty in the Mississippi Delta; and the cafeteria on the grounds of the Chernobyl Exclusion Zone, open to tourists who must pass through a radiation detector.Tom Colicchio, chef and activist "Thumbing through this exquisite guide kept me at the breakfast table until dinner time. If however, someone introduced blue eggs to the market, we would definitely know the chickens had a proper, free range, natural living life. In creating a magnum opus that manages to be simultaneously daring as well as fundamentally delicious, this is a culinary high-wire act of culinary anthropology that delivers on its promise and then some.

Not just the facts, but a deeper insight into the people behind the foods; what things meant to them and how those forces were changing. A favorite hedonistic challenge: France’s Marathon du Médoc, during which thousands of participants, dressed in whimsical costumes, annually race 26. this sprawling, encyclopedic odyssey is crammed to its “air-breathing monster fish” gills with weird delicacies, lost histories, potent potables, bizarre bazaars, and circumspect rituals of consumption. Our small-group adventures are inspired by our Atlas of the world's most fascinating places, the stories behind them, and the people who bring them to life.Focusing as much on food’s place in our lives as well as our bellies, the book covers history – the network of ancient Roman fish sauce factories. Cleverly written by Atlas Obscura cofounder Dylan Thuras and coauthor Cecily Wong, the hefty 440-page hardcover — meaty with details, peppered with revelations, salted with humor and sweetened with good cheer — is served with colorful photos, illustrations and layouts. I liked that the book goes beyond what is often the “signature” food/dish of a place, but gave me a behind scene lesson into lesser known food patterns/habit. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

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