I just noted that Massimo Marcone (one the nicest and most brilliant guys at the University of Guelph) has published his new book – In Bad Taste? This one is definitely going on my must read list. Massimo Marcone is a food scientist at Guelph who is internationally known and respected for his studies of coffee. Although this book is about food apparently it is not one to consume when you are actually eating or having anything to do with food. The subtitle “the adventures and science behind food delicacies,” only hints at some of the intriguing connections and background information that Massimo explores. He extends his work with the exotic Kopi Luwak coffee bean to delicacies such as Casu Frazigu cheese that derives its ‘special’ taste from the maggots that it contains. Yum. The book recounts his personal experience attempting to find out what makes a food a delicacy and it sounds absolutely delicious, even if the contents do not.
The jacket description is particularly well written:
Part travelogue, part scientific investigation, Dr. Marcone describes his journeys into remote regions of the world, often risking life and limb at the hands of rebel warlords, corrupt police, international smugglers, and hungry crocodiles. He does this all in the search for the hidden secrets and science behind the world’s most expensive and bizarre foods. The stories and information in this eclectic collection of food delicacies will certainly satisfy the curiosity of food aficionados and adventure travelers alike but is also sure to whet the appetites of the just curious.