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Download In Bad Taste: The Adventures and Science Behind Food Delicacies fb2, epub

by Massimo Francesco Marcone,Jay Ingram

Download In Bad Taste: The Adventures and Science Behind Food Delicacies fb2, epub

ISBN: 1554702887
Author: Massimo Francesco Marcone,Jay Ingram
Language: English
Publisher: Key Porter Books; Reprint edition (March 23, 2010)
Pages: 198
Category: Professionals & Academics
Subcategory: Biography
Rating: 4.6
Votes: 411
Size Fb2: 1336 kb
Size ePub: 1846 kb
Size Djvu: 1610 kb
Other formats: doc docx mbr txt


In Bad Taste?: The Science and Adventures Behind Food Delicacies.

In Bad Taste?: The Science and Adventures Behind Food Delicacies. 1552638820 (ISBN13: 9781552638828).

In Bad Taste? Subtitle. The Adventures and Science Behind Food Delicacies. Massimo Francesco Marcone and Jay Ingram. Your purchase helps support NPR programming. July 10, 2007, Food scientist Massimo Marcone travels the world's remotest corners to investigate bizarre food "delicacies": cheese infested with squirming maggots, coffee brewed from coffee beans extracted from the feces of a cat-like creature, and so on. Marconi's new book is In Bad Taste? The Adventures and Science Behind Food Delicacies. Eat Up - And Don't Forget the Palate Cleansers.

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Massimo Francesco Marcone’s books. In Bad Taste?: The Adventures and Science Behind Food Delicacies. Is this you? Let us know. If not, help out and invite Massimo to Goodreads.

In his book, In Bad Taste?, scientist Dr. Massimo Marcone investigates and reveals the hidden secrets behind these bizarre foods. The objects of his curiosity are simply variations people commonly enjoy: coffee, cheese, oil, mushrooms, and caviar. The objects of his curiosity are simply variations people commonly enjoy: coffee, cheese, oil, mushrooms, and caviar

In Bad Taste : The Adventures and Science Behind Food Delicacies.

In Bad Taste : The Adventures and Science Behind Food Delicacies. by Massimo Francesco Marcone. Follows the author as he travels the globe to investigate, taste, and reveal the hidden secrets behind the world's most bizarre and exotic foods - often risking life and limb at the hands of rebel warlords, corrupt police, international smugglers, and even a hungry crocodile as he tries to understand what compels people eat these foods?

In Bad Taste The Adventures and Science Behind Food Delicacies.

In Bad Taste The Adventures and Science Behind Food Delicacies. Massimo Marcone investigates and reveals the hidden secrets behind these . I don't know if it is bad taste or not but I sure would not want to sample any of the delicacies in the book "Critter Cuisine" by Al and Mary Ann Clayton. They are a pair of food stylists and photographers from Atlanta GA and after being faced with so many clients with inflated ideas of their impact upon haute cuisine, they published this spoof in 1992. The stylish plating and photography are done in the best glossy cookbook traditions.

by Dr. Massimo Francesco Marcone . So far this year we have Ettlinger's Twinkie book, Massimo Marcone's In Bad Taste? The Adventure and Science Behind Food Delicacies and A Moveable Feast: Ten Millennia of Food Globalization by Kenneth Kiple. Confronted with these texts, you might wonder just how much you really need or want to know about your food. Ettlinger's title, for example, reveals that some of the food is going to be mined or manipulated. Kiple goes in-depth into the science behind trans-fats, among other things.

Marcone remarked "It's not that people are after that distinct flavor.

Kopi luwak is a name for any beans collected from the excrement of civets, hence the taste may vary with the type and origin of beans ingested, processing subsequent to collection, roasting, aging and brewing. Marcone remarked "It's not that people are after that distinct flavor Production. Leno proceeds to say it is awful

Why would anyone pay $600 per pound to drink coffee brewed from beans extracted from the feces of a cat-like creature? Or drool over a slice of cheese infested with squirming with maggots, or salad oil pressed from argan nuts excreted by goats? Dr. Massimo Marcone investigates and reveals the hidden secrets behind these bizarre foods. Part travelogue, part scientific investigation, In Bad Taste journeys into remote regions around the world in search of Kopi Luwak “scat” coffee, argan oil, edible bird’s nests, and more.

Comments:

Cha
"In Bad Taste" details some of Marcone’s adventures as a food scientist, travelling the world to examine the origins, superstitions, and practices surrounding some of the world’s most exotic food. From coffee brewed from beans excreted by cats to edible bird nests and “maggot cheese”, he leaves no stone unturned, but based on the descriptions you sometimes wish he had. It’s one thing to hear that nuts passed through a goat’s digestive tract and quite another thing to read a description of him sifting through goat feces by hand to retrieve the nuts in question. For the sake of authenticity, I guess detail is good, but for a book about food this was very unappetizing.
Unsoo
From reading the back of this book, I pictured Massimo Marcone to be some cross between Indiana Jones and Sheldon Cooper. After reading it I would also add a a bit of a Bill Bryson when he is in his adventure/travel writer mode.

Massimo is a food scientist. He explores the world in search of the most exotic and often times bizarre foods. Many have heard of Kopi Luwak otherwise known as scat coffee, but is it real? Marcone sets out to find out. Indeed he finds finds the coffee that is collected by the scat (ie: poop) of the civet. He then scientifically test it to find out if there is a difference between it and other coffee.

The discovery of Kopi Luwak is just the beginning. He also travels the globe in search of argon oil that is made from nuts ingested by goats, edible birds nest in Malaysia, various bugs eaten in Asia and the worst to me Frazigu cheese, a rotten cheese with live maggots in it. I will tell you I had a hard time reading this chapter.

I found odd the inclusion of the morel mushroom. Maybe it is because I am from a morel eating region and admit I have joined in on the morel hunting frenzy, but it just doesn't seem to fit in with the bizarre nature of most of the food on this list.

The oddness of the food is clearly a draw to this book, but Marcone also has an ease in the way that he tells the story of his travels and his experiences in each locale. Whether it is getting lost in the Michigan woods or a potential lion attack in Africa these details make the stories come to life.

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