Do you know a television program called Bizarre Foods? It is a gastronomy program that presents you with the rarest, most disgusting or stomach foods that are cooked all over the world. Your presenter, a very nice bald guy called Andrew Zimmern, an internationally renowned chef and gastronomic writer, dares with everything, and if you have to admit that you have eaten something unbearable for the palateIt does. Which does not surprise me, because in its programs it comes to try things like lamb's eyes, bull testicles, stuffed frog, giant worms, cheese with lizard or moose nose jelly.
Zimmern always arouses me between admiration and desire to vomit, because the most that I have reached to eat (and that he also does in his programs) is the haggis (A typically Scottish dish that, by the way, I found delicious: you can read my experience about it in eating meat scraps with spices wrapped in sheep's stomach).
Today, however, living in an interconnected global world, eating strange things no longer has so much merit. At least it has much less merit than in 1880, when most people had barely traveled beyond their city of birth. In that sense, the naturist Frank Buckland He was much braver and more daring than Andrew Zimmern. But Who is this naturist ahead of his time?
Trying new dishes for England
Son of the distinguished geologist and canonical William BucklandFrom an early age, Frank had become accustomed to trying rare dishes that his father ate, such as an ostrich, horse tongue, squirrel cake and milkshakes.
Explains it like this Ian Crofton in History of science without the pieces boring:
While a student at Christ Church in the 1840s, he had several exotic companion animals, including an eagle, a marmot, a monkey and a bear, who once taught geologist Charles Lyell. While in Oxford, Buckland began his own career as an experimental zoophagus. Having learned of the death and burial of the panther from the Surrey Zoological Garden, he obtained the body, cooked it and ate it. Later he remembered that, having been buried for two days, "he was not very good."
Buckland was also the founder of the call Acclimatization Society, whose goal was nothing less than to investigate which animals from around the world could be raised in England to be part of English gastronomy.
At these dinners to investigate how the new animals tasted, kangaroo dishes, sea slugs, rhinoceros ("like a very hard ox"), boiled elephant trunk ("like rubber"), porpoise head ("wick of meat" were tested roasted lamp "), giraffe (" like veal ") or braised mole (" absolutely horrible ").
Darwin ate it all too
For other reasons, Charles Darwin he was also fond of to eat the animals he discovered in his scientific journeys. For example, on James Island, Darwin and his crew climbed aboard the 'Beagle' 48 copies of giant tortoises, which zamparon in the form of soups, steaks and other delicacies for the crew.
Also, while studying at Cambridge, Darwin was part of the gastronomic society Gourmet Club (better known as "The Glutton Club", the "glutton club") that displayed an "omnivorism without borders": its objective was to test "each and every one of the birds and beasts that have been known by the human palate " Definitely, a place I could not hope to enter, even though I had dared to eat what I ate in Edinburgh.