This title offers a fascinating journey around the globe discovering some the world's most implausible culinary delicacies. Dubbed the undisputed 'Indiana Jones of food science', Professor Massimo Marcone ventures into the bizarre world of food delicacies. Part travelogue, part scientific journal, "Acquired Taste" goes where no other book has gone before, describing Marcone's journeys into remote regions around the world, often risking life and limb - not to mention his digestive tract - in his quest to explore and explain why people eat what they eat. Whether it's shark-fin soup, maggot-ridden cheese, ant eggs, scorpions, fried grasshoppers, or seal-flipper pie, Marcone approaches his subject with the zeal of a scientist, but also with amazement at what human beings are willing to eat to not only sustain but enjoy themselves.
Dr Massimo Marcone is an Adjunct Professor of Food Science at the University of Guelph, Ontario.