Seafood and Eat It!
Squid egg crispy waffers
Green walnut liqueur
Culturally, why have we come to eat certain foods and not others? This is a question that has always puzzled me. Clearly, some plants and animals are toxic and require varying amounts of preparation to render them safe for consumption. Perhaps we lack sufficient knowledge, or are simply too lazy to bother preparing such foods? Apart from that – and of course religious, ethical, environmental and sustainability issues – the main considerations seem to be how readily available a potential food source is, and whether or not it has the type of colour, flavour, texture and appearance that we are used to. Let’s expand our culinary horizons and, in so doing, develop a deeper appreciation and respect for the land, rivers and seas where such foods are to be found.
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