what sounds good to eat

I started reading a book on tacos yesterday…more on the book in another post…seems like a find…but in the background section there was a description of all the sorts of different things used to fill tacos in historical times, like grasshoppers, eyeballs (of animals), tongue, “parts”, sheep’s stomach or perhaps it was pig stomach, along with the more expected references to chicken, fish, shellfish, and different cuts of beef and pork. Thinking about that, I’ve seen some food shows on television, showcasing interesting cuisines around the world, where various types of foods (drinks made with blood, fish and whatnot fermented in a pail for weeks on end, and ¬†all manner of delicacies one would not typically find in Burger King. Thinking back to my days in Ankara, my friend Cathy still takes the prize for hostess of the year when guests dropped by her home for dinner, generously bringing her ¬†something to add to the meal. Well, it was a sheepshead, cooked and ready to eat, complete with eyes, etc. What a trooper. And while I have eaten tripe soup and liver and kidneys and heart and lung, I just don’t have what it takes to try brain salad and sheepshead. I’ve come to realize that while I can be very adventurous and open in some ways, when it comes to culinary delicacies, I’m not nearly as willing to venture outside of my comfort zone, particularly when it comes to protein sources. I wonder what others find strange or repellent in what you and I eat. All of these foods are normal to some and seem bizarre to others. It’s very interesting how these patterns and preferences come about.

About Helen Akinc

Writer: The Praeger Handbook for College Parents, Praeger Publishing, Dec. 31, 2009; Inter-cultural coach: Teaching Intercultural Competency Program for International Studies, Wake Forest University; speak Turkish, Cook: Very interested in ethnic cooking and am working on a Turkish cookbook;
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