This book takes one on a journey, sampling exotic foods of the world. The author describes experiences eating bizarre dishes in nine countries: the US, India, the UK, Luxembourg, Thailand, Australia, Cambodia, Vietnam, and Singapore. The foods include insects, balut, reptiles, game animals and fowl, and a wide range of seafood (including blowfish, a type of sushi prepared with surgical precision to avoid tainting the meat with a lethal poison.)
The book is organized by country in the order listed above. Some countries have many sub-chapters and others have as few as one depending upon how extensive the travels and how much unusual food was on offer. The book presents tables for each dining location, showing the cost, taste, and “fear factor” for each of the exotic dishes. Of course, the taste and fear ratings are inherently subjective. I know, among the items I’ve eaten, my subjective ratings would often be a little different. However, there is an inescapable cultural — as well as individual — bias to such ratings. By cultural bias I don’t just mean at a country level, but if you grew up in a coastal region versus a landlocked one, your ratings would probably vary considerably. That said, I thought it was a nice way to give the reader a quick insight into the experience of each food.
The biggest disadvantage of this book is that the experience is once removed. That is, the author is mostly reporting her spouse’s experience. As a vegetarian who shifted to eating chicken, she tried very few of the foods first hand (though, among those she did try was durian melon – proving she’s not a coward, because durian is nastier than much of the insect, seafood, and game food.) Still, because of this distance from the experience, the description could probably be more vivid in places. On the other hand, there is an amusing tension created between the husband who is an intense bizarre food foodie and the author who is squeamish about meat markets that adds to the entertainment value of the book.
Besides the aforementioned tables, the book is loaded with pictures — including a section of color plates — and has maps and diagrams as well.
I found this book interesting, readable, and – as a traveler – a potential reference source. If you’re a traveler and / or interested in exotic cuisine, you should check it out.