Generated at Wed, 20 Nov 2019 19:52:57 GMT exp-ck: undefined; xpa: undefined;
Electrode, Comp-719539910, DC-prod-az-southcentralus-13, ENV-prod-a, PROF-PROD, VER-19.1.31, SHA-771c9ce79737366b1d5f53d21cad4086bf722e21, CID-79d282a9-701-16e8a60014872f, Generated: Wed, 20 Nov 2019 19:52:57 GMT

The Bizarre Truth : Culinary Misadventures Around the Globe

Walmart # 558691766
$12.00$12.00
Out of stock
Delivery not available
Pickup not available

Sold & shipped bythebookpros
Andrew Zimmern, the host of The Travel Channel's hit series <i>Bizarre Foods, </i> 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 <i>Bizarre Foods, </i>Zimmern has now launched <i>Bizarre Worlds</i>, a new series on the Travel Channel, and this, his first book, a chronicle of his journeys as he not only tastes the &quot;taboo treats&quot; 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 &quot;culinary anthropology&quot; to illustrate such themes as: why visiting local markets can reveal more about destinations than museums; the importance of going to &quot;the last stop on the subway&quot; -- the most remote area of a place where its essence is most often revealed; the need to seek out and catalog &quot;the last bottle of coca-cola in the desert,&quot; 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, &quot;People said, 'That's roadkill!' 'No it's not, ' I said. 'It's a cultural story.'&quot; <p></p>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.

About This Item

We aim to show you accurate product information. Manufacturers, suppliers and others provide what you see here, and we have not verified it.
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. 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.

Specifications

Publisher
Crown/Archetype
Book Format
Paperback
Original Languages
English
Number of Pages
288
Author
Andrew Zimmern
ISBN-13
9780767931304
Publication Date
September, 2010
Assembled Product Dimensions (L x W x H)
8.00 x 5.20 x 0.70 Inches
ISBN-10
0767931300

Customer Reviews

Be the first to review this item!

Customer Q&A

Get specific details about this product from customers who own it.

Policies & Plans

Pricing policy

About our prices
We're committed to providing low prices every day, on everything. So if you find a current lower price from an online retailer on an identical, in-stock product, tell us and we'll match it. See more details atOnline Price Match.
webapp branch
Electrode, Comp-805467520, DC-prod-az-southcentralus-13, ENV-prod-a, PROF-PROD, VER-30.0.3, SHA-fe0221a6ef49da0ab2505dfeca6fe7a05293b900, CID-e7ea6da0-982-16e8a6bc2a93db, Generated: Wed, 20 Nov 2019 20:05:48 GMT