Andrew Zimmern's Field Guide to Exceptionally Weird, Wild and Wonderful Foods: An Intrepid Eater's Digest

Andrew Zimmern. Host of Bizarre Foods and several spin-offs. Minnesota Chef and writer. Man who will eat just about anything. 

I really like Zimmern. He seems authentic. I don't get the vibe that he's conceited or feels like he's the smartest person in the room compared to a lot of other celebrity and professional chefs that I know and watch. Zimmern has a world view that the things we eat are what can bring us together, despite differences in both opinion and taste. It's something I try to emulate in my culinary classes; especially when we discuss global food cultures. 

Over the past 6 months, I've been trying to increase my culinary knowledge by reading all kinds of works about the food industry. After the recent loss of our oldest cat, Lily, I felt like I needed something light for a while. Thankfully, Andrew Zimmern's Field Guide to Exceptionally Weird, Wild and Wonderful Foods was sitting on my to-read shelf and it helped me during my time for grief and recovery immensely. 

Though there are a few recipes in this book, this is not a cookbook. It's also not 100% culinary related. There are about 3 dozen alphabetical listings of foods that Zimmern finds to be kinda oddball. Some of the things he lists like Bird's Nest Soup and Durian (both of which I have sampled), I wholeheartedly agree with. Twinkies and Hot Dogs (again, things I have consumed), I just don't. I understand Chef's argument that how they are made with a terrifying assortment of parts, bits and chemicals can be looked upon as weird. I would define those foods as troubling. As for things like alligator, (one of my all-time fried favs), I would classify them as exotic. Wonderful, not Weird. But to a non-food professional, I can see those large lizards are being both weird and wild to eat.

Amazon rates this book as being for readers aged 8-12. Zimmern in his opening chapter says his book is for all ages. I know that kids and adults alike love Zimmern's TV travel series that explore foods that the common American kitchen lacks. So this book has a universal appeal to fans. However, with some very advanced terms and a frank but necessary discussion of how feces, urine and blood are often intertwined with some of these foods, I can see where not all readers will be fans of this book. OR that all readers would be ready for the material.

The all-age appeal that I think Zimmern is talking about is some of the additional factoids he includes. For example, under his chapter on bats, he includes facts about some of the greatest baseball hitters of all-time. That appeals to generations of readers. I know his TV shows cover non-culinary aspects of the cultures he visits and if Zimmern had stuck to that as additional information, I would totally be on board. I would have liked more entries of bizarre foods and less about how to defeat a zombie, as discussed in the chapter on brains. The off-the-wall non-culinary segments were fun. Just not what I wanted in a Bizarre Foods related read.

Going back to the bats. This book was written in 2012. Of course, many of us know of the urban legend that somebody in China eating a bat was who started COVID in 2019. I'd be interested to know how if this book was re-issued today how Andrew Zimmern would cover the eating of bats due to the rumors. It would be an opinion that I would definitely be interested in hearing.

Worth Consuming!

Rating: 8 out of 10 stars.

Raising Adventurous Eaters: Practical Ways to Overcome Picky Eating and Food Sensory Sensitivities by Lara Dato, MS, OTR/L

This book is essentially a parental guide book into navigating the eating habits of children aged 0-7. There's also a lot of early child psychology in here. But I was still able to learn some insights into the mind of older eaters thanks to this book.

I teach high school culinary. Right now, I am trying to increase my food knowledge in various aspects to help with ideas for teaching and being able to answer questions about food that might pop up that I just don't know the answer to. I selected this book because I always seem to have a bunch of older kids wanting to learn more about different types of food and cooking. But when I provide them with something completely foreign to them, they freak out. 

Thank goodness for potato chips with unusual spices on them or I'd never be able to teach my unit on herbs, spices and seasonings. 

It takes a large portion of my lab classes getting students to agree to cook something different than what they know grandma makes and a huge chunk of the post-cooking time is spent trying to convince the kids that what I just taught them to make isn't going to kill them if they try it.

I think if anything else, I at least learned a lot of insight on what made my students become apprehensive about the foods they eat. It takes a child anywhere from 20-40 times of being introduced to a food before they may decide that the food stuff is something they want to add to their repertoire.

I like to think that I wasn't that apprehensive an eater as a kid and with a lot of food I was really venturesome, especially Asian and Italian cuisine, I was the most adventurous of eaters. Yet, I reflect on my time as a kid and I realize it took me until my teens to like Latin and Mediterranean foods. Both of which are things I love and thrive at teaching others to cook as an adult. Unfortunately, when I offer my kids a chance at learning to make anything in the world for class, overwhelmingly they've chosen Chicken Alfredo as the dish to learn. 

Author Lara Dato offers several worksheets that I think will help me understand my students and their food choices better. I hope to utilize some of them when the new school year begins. I've learned some new things to say when a student gets antsy about food. I've also learned what not to say. But I wish the author would have spent a little bit of time helping to navigate food allergies. 

Dato wants parents to not label their kids. Nor should we stigmatize them around their food choices. Cleaning the plate is a rule I wish my parents never enforced. And there's a ton of landmines to navigate with concerns of body image, especially with the fat and calorie counts of the foods we eat. Yes- body image is sometimes a factor in why some of my students will not try the foods they cook. But what about food allergies? 

Sure- you don't give a kid poison. But I would have liked some tips on how to handle it if a student asks to make something that they can't have. How do you suggest substitutions without diminishing a child's interest in food? How to prevent others from mocking the allergic student? How do you give a child confidence to say 'I can't eat this if it has peanuts. I'm allergic.' Anything would have been appreciated on this subject.

While we're at it, a tiny chapter on introducing new foods while maintaining social and religious beliefs would have been a great addition here. 

Surviving the peer pressure behind the food we eat. Maybe that's the sequel Lara Dato needs to pen for the parents and children who graduate onto solid food.

Worth Consuming!

Rating: 8 out of 10 stars.

Ten Tomatoes That Changed the World: A History by William Alexander

It doesn’t happen that often. But I read something that wasn’t a graphic novel or comic book. My bride tries really hard to broaden my horizons by making suggestions of things she finds at our local library. She understands my philosophy that life is too short to not read comic books. But I think she also wants to experience the joy of finding something non-comic book related that I will read.

10 Tomatoes That Changed The World is a mix of culinary history, multicultural travel guide, botany text book and farmers almanac. Just don’t expect there to be exactly 10 tomatoes being focused on in this book. Instead, after chapter 3 or 4, the focus will be on a variety of tomato and not just a single love apple that caused humanity, especially the Italians and us Americans, to vastly change how and what we ate.

Rocketing towards the end of the book, author William Alexander looks at how the Roma tomato gave birth to the modern pizza, why tomatoes from Florida taste awful (especially when raw) and if the hothouse tomatoes of Canada will save our planet from global warming. I found the history of the tomato fascinating. The author does a great job capturing how curious cooks and farmers around the world took a chance on the lowly tomato and developed the vegetable-not-fruit into one of the most abundant and popular foods on the market today. My eyes did glaze over a bit when William Alexander talked about plant genetics. But that boredom is possibly not any sort of fault of the author’s. I got bored with those sections of the Botany class I took in college. 

One thing notably missing from this book: the origins of the La Tomatina festival in Spain where people throw tomatoes at each other and if that has anything to do with throwing the savory-ish fruit at terrible comedians!

William Alexander does put a lot of himself into this book. That irked me a tiny bit until I read his ‘About the Author’ blurb on the back cover flap and realized that it was just his writing style. He’s almost like a culinary investigative reporter taking us onto the scenes of the culinary crime he’s researching. However, I did feel like there were a few times that he spent too much time on a series of clues that were just red herrings.

In chapter 10, Alexander keeps alluding to the final scene of this Chekov (the Russian playwright, not the Russian helmsman of the USS Enterprise) play in which some guy's cherry trees get cut down. It all has something to do with sustainability and ecology. I didn’t see the connection really. Truly, I could overlook some of these tangents. But the one thing about this book that still gets up my crawl has to do with a pizza maker from Naples.

In chapter 4, the author goes back in time to talk about a 19-year old pizza maker named Luigi Mattozzi. On May 4th, 1850, Luigi and his family have to move to a new apartment as that was the day all apartment leases were to be vacated citywide. 4 pages later, Mattiozzi’s family is mentioned once more in terms of describing how a period family lived in Naples. And that’s it for Luigi and the fam. So my question is- did I miss something? This seemed like such an odd thing to bring up this random guy and not tie him in directly with the origins of pizza which are covered truth and folklore alike to great detail. Yet, not having any sort of closure about this guy is keeping me up at nights!

I may have to do something I rarely ever do: write the author. I really gotta know why Luigi gets this sweeping introduction and then bupkis. 

As for reading further works by William Alexander, I am open to check out his works on the expense and headaches of gardening as well as his look at the history of bread-making. I think I understand the author’s writing style much better now. I just hope he doesn’t bring up more random people in those works without giving them a proper sendoff into the history books. 

Worth Consuming!

Rating: 8 out of 10 stars.

Food Rules: An Eater's Manual by Michael Pollan

With today being the chosen date for the annual Dewey's 24-Hour Read-A-Thon, I decided to finish up this amazing book by writer Michael Pollan.

A journalism professor and contributor to the New York Times Magazine, Pollan has become a sort of de facto expert on food culture. I found this book while I was working (for trade credit) at one of my favorite places on earth; Dog-Eared Books. 

Pollan crafts 64 rules on how to properly eat and consume food. His views encourage us to follow the Mediterranean diet, avoid the 'white' foods- flour, sugar and unrefined grains. Pollan also warns against processed foods, praises organics and recommends that our food sources be local. I'm pretty much for his views. 

Well... except for the organics. The idea is good. But truly until the FDA and USDA changes their way too lax guidelines for what growing methods constitute organic, I'm not going to shell out my hard earned cash. Though, I may be more persuaded to research the techniques used to growing my fruits in veggies to ensure that it truly is organic. So, I might follow that rule. But it's going to take some additional research on my part.

I loved this book. So much, that I have plans to add it to my culinary curriculum next year. I want to teach 63 of the 64 rules to my students on making wise food choices as aspiring chefs. One rule, (#43) encourages drinking a glass of wine with dinner. I don't think that I can encourage high-schoolers to imbibe some vino during lunch period. 

Food Rules is required reading. Not only should the next generation of eaters and chefs read this book. You and I should too! Pollan does think you have to follow all of the rules at once. But one or two small changes (at a time) can do wonders. 

Doing so might not just change how we eat. It may very well change the whole culinary industry. Heck, we might just change the world. I can live with that!

Worth Consuming!

Rating: 9 out of 10 stars.