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The Bizarre Truth: How I Walked out the Door Mouth First . . . and Came Back Shaking My Head

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“i love it i would love to do my externship with you chef zimmern”
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By ANDREWCARLISLE

Pros: i love it i would love to do my externship with you chef zimmern

Cons: sounds great

im a student @le cordon bleu and would love to experience what you do and work with you

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The Bizarre Truth: How I Walked out the Door Mouth First . . . and Came Back Shaking My Head
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Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda to raw camel kidneys in Ethiopia, putrefied shark in blood pudding in Iceland and Wolfgang Puck's Hunan style rooster balls in Los Angeles. For Zimmern, local cuisine — bizarre, gross or downright stomach turning as it may be to us -- is not simply what’s served at mealtime. It is a primary avenue to discovering what is most authentic — the bizarre truth — about cultures everywhere. Having eaten his way around the world over the course of four seasons of Bizarre Foods, Zimmern has now launched Bizarre Worlds, a new series on the Travel Channel, and this, his first book, a chronicle of his journeys as he not only tastes the “taboo treats” of the world, but delves deep into the cultures and lifestyles of far-flung locales and seeks the most prized of the modern traveler’s goals: The Authentic Experience. Written in the smart, often hilarious voice he uses to narrate his TV shows, Zimmern uses his adventures in “culinary anthropology” to illustrate such themes as:  why visiting local markets can reveal more about destinations than museums; the importance of going to “the last stop on the subway” — the most remote area of a place where its essence is most often revealed; the need to seek out and catalog “the last bottle of coca-cola in the desert,” i.e. disappearing foods and cultures; the profound differences between dining and eating; and the pleasures of snout to tail, local, fresh and organic food. Zimmern takes readers into the back of a souk in Morocco where locals are eating a whole roasted lamb; along with a conch fisherman in Tobago, who may be the last of his kind; to Mississippi, where he dines on raccoon and possum. There, he writes, "People said, 'That's roadkill!' ‘No it's not,’ I said. ‘It's a cultural story.’”Whether it’s a session with an Incan witch doctor in Ecuador who blows fire on him, spits on him, thrashes him with poisonous branches and beats him with a live guinea pig or drinking blood in Uganda and cow urine tonic in India or eating roasted bats on an uninhabited island in Samoa, Zimmern cheerfully celebrates the undiscovered destinations and weird wonders still remaining in our increasingly globalized world.

Details:
DetailValue
AuthorAndrew Zimmern
BindingHardcover
Dewey Decimal Number910
EAN9780767931298
ISBN0767931297
LabelBroadway
LanguagesEnglish
List Price$24.99
ManufacturerBroadway
Number Of Items1
Number Of Pages288
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2009-09-08
PublisherBroadway
StudioBroadway
TitleThe Bizarre Truth: How I Walked out the Door Mouth First . . . and Came Back Shaking My Head
FeatureNotes: Brand New from Publisher. No Remainder Mark.
Release Date2009-09-08
Height1 inches
Length9.75 inches
Weight1.11 pounds
Width6.45 inches
Models:
Model Name/TypeMPNEAN/UPC
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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Gastronomy & History › The Bizarre Truth: How I Walked out the Door Mouth First . . . and Came Back Shaking My Head