Book Review: We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States

Michael F. Bemis

Abstract


Fried crickets. Boiled pig intestines. Sautéed bull testicles. And that’s just the sampler plate. Bon appetite! All joking aside, these and other—ahem—interesting food items are discussed and illustrated within the pages of this well-written reference work. Approximately 114 alphabetically arranged entries, each signed by its writer, cover mostly regional specialties, from alligator meat served in Florida restaurants to Whoopie pie, a sweet treat made in bakeries throughout New England.

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DOI: https://doi.org/10.5860/rusq.58.4.7174

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