Brains, Bugs, and Blood Sausage

There are so many reasons a book like this appeals to me. I travel, and wherever I go in the world, I too want to sample the local delicacies—even if that means eating things that would gross out most people. You’d blush if I told you “the weirdest thing I’ve ever eaten,” so another book by Andrew Zimmern just plain excites me.

A Happy Repeat

Several years ago, I read his 2009 book The Bizarre Truth, and having just perused that review, I found that he repeats many of the same stories in this book as he did in that. The strange thing is, I didn’t notice as I read!

It’s sort of like the power these food shows have in exploring new locations with new flavors and foods—you could rewatch Bizarre Foods or anything by Anthony Bourdain and get the same amount of pleasure the second or third time through. We eat the same favorite foods over and over again, right? So why not watch or read traveling chefs enjoying their own favorites again and again? Makes perfect sense.

In fact, this book has inspired me to do better at enjoying and recording the foods I try overseas—whether through video or writing. In his final pages, Zimmern mentions 18 of the weirdest foods he’s eaten that he didn’t have time to write about more fully in this book. I’ve already eaten 8 from that list myself. Why don’t I write about those experiences—if not for others, then at least for posterity? Something for me to ponder.

Special Notes from the Book

In this book, I really liked Zimmern’s style of including cultural facts, bits of advice, and other interesting tidbits as supplemental boxes mid-text. Often, he ties these to something he talks about in the chapter by bold facing a key word. It’s non-distracting and it’s both a whole lot easier to read than endnotes, and a whole lot prettier than footnotes. It might not work for every non-fiction book out there, but I’d personally like to see this style used more often in the books I read.

Several great lines and ideas jumped out at me from this book, and I’ll share them here. Hopefully it’ll whet your appetite to read something from Zimmern, or at the very least to stream his show Bizarre Foods wherever you can find it.

• Much of what appealed to me was his discussion about being a traveler not a tourist:

To my fellow adventurers: Please be a traveler not a tourist. Try new things, meet new people, and look beyond what’s right in front of you. Those are the keys to understanding the amazing world we live in. (xiii)

What does it mean to be a traveler, not a tourist? A traveler is filled with curiosity about the world we live in. A traveler realizes there are endless numbers of people to meet, places to see, and things to experience. A traveler steps outside his or her comfort zone, into unknown territory, with an open mind (and hopefully an empty stomach). (177)

• He also relates how focusing your attention on the people and culture helps make your eating experiences all the more enjoyable:

The best experiences you will ever have as a traveler require getting off your bottom and spending quality time with real people in real towns, cities, and villages. I prefer to do it by experiencing food and sharing culture. (58-59)

Knowing the people behind what you eat turns the food into a meal you won’t forget. (xiii)

I often find myself spending time with folks living on the verge of cultural extinction, which can get downright depressing. The great thing about traveling is that for every sad story I unveil and undoubtedly sit with for a while, I find another person, ingredient, or culinary tradition that is all about revival and redemption. (81)

• Finally, he shares throughout the book little pieces of advice that help you become a better traveler when it comes to food:

Time is the enemy of great-tasting food… Even when it’s still alive. (x-xi, 31, 33)

Advice to exotic-fruit lovers: Never ever, ever, ever buy a small piece of fruit for a couple of pennies and get back in the car. And don’t ever drive away in a hurry—especially when you have yet to staple your purchase….If it’s new to you and you love it, you’re going to want to eat a lot of it. I always sample it at the curb. (151-152)

Andrew’s Tips on Eating Street Food – 1) Eat local. 2) Follow the happy face rule. Always eat from the stand with customers, lots of happy customers (bonus points if there are lots of locals). I simply sit on a street and slow down enough to observe which places had the most diners with smiles. It’s an easy trick and you’ll rarely to be disappointed. 3) Safeguard your stomach. (112)

Conclusion

I loved this book as much as I loved his previous, extremely similar book. It’s inspired me to make the most of my trip to Asia next month and my move overseas in the summer. I’d love to track better the meals I eat. The flavors are memorable, but the sights and sounds of the locations fade over time. I’d hate to lose that, and at the same time, I’d love to share. Time to get eating!

©2024 E.T.

Check Out More Books on Food and Cooking:

• The Maple Syrup Book by Janet Eagleson and Tosemary Hasner (2006)
• Why the Chinese Don’t Count Calories by Lorraine Clissold (2008)
• The Bizarre Truth by Andrew Zimmern (2009)
• Love Food and Live Well by Chantel Hobbs (2010)
• Andrew Zimmern’s Bizarre World of Food by Andrew Zimmern (2011)
• Scars of a Chef by Rick Tramonto with Lisa Jackson (2011)
• My Pizza by Jim Lahey (2012)
• Weeknights with Giada by Giada de Laurentiis (2012)
• Asian Pickles: Japan by Karen Solomon (2014)
• Food a Love Story by Jim Gaffigan (2014)
• Huangjiu: Traditional Chinese Liquor by Shu Guo (2021)