000			01891cam a2200277 4500
005			20211129145104.0
008			071009s2007 oncaf 000 0 eng d
011			_aChanged OCLC from 156935504 to 74556530
020			_a1552638820
020			_a9781552638828
024			_a2531935
035			_a(OCoLC)74556530
040			_aMNU _cMNU _dBAKER _dYDXCP _dDOV _dRVE
050		4	_aTX631 _b.M37 2007
082	0	4	_a641.013 _222
100	1		_aMarcone, Massimo Francesco, _d1964- _9435764
245	1	0	_aIn bad taste? : _bthe adventures and science behind food delicacies.
264		1	_aToronto, Ont. : _bKey Porter Books, _cc2007.
300			_a198 p., [16] p. of plates : _bcol. ill. ; _c22 cm.
505	0		_aForeword / Jay Ingram -- Introduction: Do food adventurers get what they pay for? the world of bizarre food delicacies -- Introducing Dr. Massimo Marcone: food scientist, adventurer, and urban myth buster -- Indonesia: Kopi Luwak, the rarest and most expensive coffee in the world, a.k.a. gourmet "cat" scat coffee, naturally deCATinated coffee -- Ethiopia: in search for an alternative source of Kopi Luwak coffee -- Morocco: argan oil, a.k.a. gourmet goat-dung oil -- Malaysia, Indonesia, and Hong Kong: "The caviar of the East": edible bird's nests, a.k.a. saliva soup -- Italy (Sardinia and Abruzzi): Casu Frazigu (Marzu): the world's enigmatic and underground cheese, a.k.a. rotten or maggot cheese -- Canada and the United States: the great American morel hunt -- Thailand and Mexico: insects for dinner? -- Inside the "CSI laboratory": food and food delicacies -- Taste development: case of nature versus nurture?
650		0	_aFood habits. _9318033
907			_a.b11262230 _b06-09-21 _c27-10-15
942			_cB
945			_a641.013 MAR _g1 _iA400792B _j0 _lcmain _o- _p$24.72 _q- _r- _s- _t0 _u3 _v0 _w0 _x0 _y.i12656033 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gonc _h0
999			_c1178479 _d1178479