Disgustingly Delicious

March 15, 2023
A look at intriguing foods around the world. Guided by Anna, a dark-haired, light-skinned foodie, readers are whisked around the globe to nearly every continent. Perhaps they'd like to try the Incan frog shake from South America or the North American delicacies escamoles and Rocky Mountain oysters--better known as ant larvae and fried testicles. Maybe something fermented is more their speed, in which case they'll need to hoof it to Greenland for kiviak, fermented birds prepared inside a hollowed-out seal skin, or to Iceland for h�kari, a pungent dish of cured shark. The book may put off animal lovers--indeed, the description of the force-feeding that results in duck liver p�t� and the section on sannakji, wriggling octopus eaten live, aren't for the squeamish. But many readers will find the entries fascinating, especially as Romero Mari�o explores the cultural relevance of many dishes, from the low cost of the abundant Thames-dwelling eels, consumed by the English working class during the Industrial Revolution, to the ceremonial aspect of the Maasai tribal blood and milk shake. Though the author urges readers to be open-minded when it comes to new foods, the use of words like disgusting and weird might discourage that. Still, she makes clear throughout that attitudes toward different cuisines are inherently subjective. Cartoonish illustrations look refreshingly bright, in bold colors. Tastefully learn about other cultures? Yes please! (Nonfiction. 7-10)

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