Prof. Massimo Marcone's book on exotic and expensive foods

Massimo Marcone is a food science professor at the nearby University of Guelph. A few years ago, he released a book titled: In Bad Taste?: The Adventures And Science Behind Food Delicacies which lists many foods around the world that are considered repulsive. That book is now renamed to "In Bad Taste? A Quest for the World's Most Exotic Foods".

That book was reviewed in the local newspaper (The Record), and I reproduced the article and added a lot of such foods from around the world to it Exotic Yet Disgusting Foods from around the World. I included a few delicacies from around the world including some Egyptian specialties. Some that I would consume (e.g. Meshsh the aged cheese), and others that I don't (e.g. feseekh).

The article still gets comments, mostly defending certain foods (e.g. the Filipino Balut: a chick in the egg dish).

Now, Dr. Marcone has a new book titled: Acquired Tastes: On the Trail of the World's Most Sought After Delicacies, which is reviewed in yesterday's The Record newspaper by Bob Gordon, also of Guelph.

In it he covers known expensive delicacies, such as safforn and truffles, as well as more exotic stuff, such as:

1. Maggot cheese: casu frazigu from Italy.
2. Insect tea.
3. Minke whale meat.
4. Amazonian chicha.
5. Kopi Luwak: coffee beans that was fed to the civet cat of Indonesia, and then passed into the feces of that animal.
6. Piranha fish.
7. Muskrat meat.