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The Adventure of Food |
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| True Stories of Eating Everything | $17.95 | |
| Edited by
Richard Sterling October 1999 ISBN 1-885211-37-6 375 pages |
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Description
From the award-winning editor of Travelers' Tales Food, here is another collection of heart-warming, funny, and sometimes frightening true stories of eating that will make your mouth water while helping you better understand other cultures. Notable authors include: Jeffrey Steingarten, Frances Mayes, Jonathan Raban, John Krich, and Maxine Kumin.
Introduction
Table of Contents
Introduction
PART ONE: THE ESSENCE OF FOOD
Breakfast in FijiLaurie Gough
Fiji
Seduction à la CarteThom Elkjer
Belgium
Cat Fight CachapasLara Naaman
Venezuela
The First SupperDavid Robinson
Nigeria
Pizza LoveFredda Rosen
Iowa
Doing RumoursKelly Simon
Turkey
Eat, Drink, Man, WomanHeather Corinna
At the Dinner Table
The Last MealMichael Paterniti
France
Jambo!Richard Sterling
Kenya
The InstructressMary Roach
Amazon
Etiquette, SchmetiquetteO.M. Bodè
Malaysia
The Revenge of the Snake PeopleJohn Krich
China
When I Became a GastronomeJan Morris
Australia
You Are Where You EatPatricia Volk
Everywhere
Go FishRenée Restivo
Poland
Daddy and the PorcupineDarryl Babe Wilson
California
The Raw and the CookedJim Harrison
USA/Paris
The Ceremony of One ChipRobert L. Strauss
California
Love on a PlateTheresa M. Maggio
Sicily
The Solitary SconeStephanie Sarver
California
The Impulsive ChefShane Dubow
USA
Greece and Water MixZachary Taylor
Greece
Cuckoo for KugelJim Leff
USA
Market DayFrances Mayes
Italy
Fat FarmJeffrey Steingarten
Massachusetts
Out of LunchLinda Rice Lorenzetti
Burma
Biscuits & GravyJack Lamb
USA
Seeking the Secret of Bird's Nest SoupDavid Yeadon
Thailand
Chai in an Unglazed CupMarguerite Thoburn Watkins
India
Crocodile HuntingNigel Anderson
Papua New Guinea
Great ExpectationsJennifer L. Leo
Hong Kong
Smokin'Cal Fussman
Tennessee
A Rite of SpringTheresa M. Maggio
Sicily
Absinthe Taras Grescoe
Spain
360 Days a YearRobert L. Strauss
Vietnam
In a Bad Bean FunkTom Bentley
USA
Confessions of a Cheese SmugglerDavid Lansing
France
Phnom Penh PepperRosemary Berkeley
Cambodia
The Season of SquirrelJonathan Raban
Wisconsin
The Taco that Changed My LifeJeff Salz
Mexico
BaguetteNicole Alper
France
The Great Durian Airline OdysseyHarry Rolnick
Thailand
Taste of ErosGinu Kamani
Greece
A Caribbean TreatHanns Ebensten
Panama
GoulashGermaine W. Shames
USA/Hungary
The French WaiterJoseph Diedrich
Paris
Tibetan CravingsLisa Kremer
Tibet
Sausage WarsJeffrey Tayler
Russia
Foie Gras DreamsMelinda Bergman Burgener
France
High on the MountainDerek Peck
Mexico
Hearts Get BrokenMishell Erickson
USA
Alexandria SweetClio Tarazi
USA/Greece
A Seat at the TableHarry Rolnick
Syria/Jordan
WhalesSeth Zuckerman
Washington
Soup of the DayMegan Mcnamer
Taiwan
Sample chapter
Sample Chapter
Cat Fight Cachapasby Lara Naaman
Think twice before you insult the cook.
Latins are reputed to be a hot-tempered people. Maybe Hollywood created the stereotype with all those frontier cantina brawl scenes. Maybe the Colombians added to it by killing the soccer player who cost them the World Cup one year. Add to the list traditions like bullfighting and movies like Scarface.
"It's the chile peppers," Rogelio, the owner of my favorite Mexican restaurant, once explained. "They put hair on your chest and heat in your blood." But the most brutal fight I ever saw in South America involved a very un-spicy food called cachapa and two un-hairy-chested women.
I was spending the night in Cumana, Venezuela. I had checked myself into a bottom-end hotel and headed out to the street for dinner. As luck would have it, there was a cachapa stand right outside. Cachapas are large, sweet, corn pancakes wrapped around a mild, salty, white cheese. They are plain, but make a tasty and filling meal.
I ordered one from the lady at the stand. She ladled the bubbling corn mixture from a large vat onto the griddle to fry and began slicing pieces of cheese with a large knife. I was sitting there in happy anticipation of dinner when the cachapa lady suddenly raised the cheese knife above her head and hurled it towards the door of my hotel. "Tu! Puta! Sal de aqui!" she yelled. Get out of here you whore!
My gaze followed the flight of the cheese machete to see who might be the object of this invective. Crouched in the doorway, with her arms raised as a shield against flying cutlery, was a young woman in a tight white skirt and matching tube top. The black thong underwear showing through the skirt indicated that "Puta" was more than just an insult, it was probably her profession. She stood up and retorted, in a less-than-masterful display of argumentative rhetoric, "You're the whore!"
My cachapa lady, somewhat saggy and wrinkled in a pink teddy-bear t-shirt, looked more grandmotherly than whorish. Her response was to grab the next available weapon -- a rolling pin -- and yell, "How dare you show your face here after you slept with my husband!" It was turning into dinner theater. And I figured it was the wrong point in the plot to point out that my cachapa was burning.
The prostitute had recovered enough from the surprise attack to deliver her own verbal onslaught. "You're an old whore and a terrible cook!"
This was the equivalent of insulting someone's mother in all those L.A. gang movies. A sudden tense hush fell over the small crowd of onlookers.
"I'll show you cooking you little slut!" yelled Grandma Cachapa. She grabbed my burned food straight off the grill and pelted the prostitute with chunks of the charred corn patty, reloading with raw ammunition from the vat when that ran out.
Now, it was all fun and games until my dinner got involved. I was about to say so until the prostitute came running at Granny with the cheese knife in her hand. Three of the men at the food stall sprung into action at this point, figuring blood doesn't do much for the flavor of cachapas.
There were a few moments of scuffling while two men restrained the combatants and the third pried loose all the battle weapons. "For the love of God!" cried the disarmament specialist, wielding the recovered rolling pin and cheese knife exasperatedly. "People are trying to eat in peace!" Grandma Cachapa took a deep breath and freed one hand to cross herself. The prostitute broke down into sobs. Both were coated with gloppy cachapa batter.
"But she attacked me," the prostitute protested tearfully to her captor. His grip of restraint turned into a consoling embrace. "There, there," he comforted her, picking pieces of my meal out of her hair. "You just shouldn't have said she was a bad cook. That was very disrespectful."
Nobody mentioned the disrespect involved with the prostitute's adultery or, more importantly, the mutilation of my dinner-to-be.
The prostitute then picked herself up and went back inside the hotel to clean up for work. Grandma Cachapa fumed in hushed tones with one of the other onlookers. I went to look for a nice boring restaurant with male waiters and dull cutlery.
After studying the street food of South America for a year, Lara Naaman returned to Houston, Texas with 100 recipes, a case of tapeworm, and a well-cultivated Latin temper. If you know what's good for you, you won't mess with her mother, her man, or her lunch.
About the Author
Richard Sterling has been dubbed "The Indiana Jones of Gastronomy" by his admirers, and "Conan of the Kitchen" by others. He discovered the Way of the Fearless Diner when he was shipped off to the Far East as a teenage G.I. He is grateful to the Pentagon for the service. In addition to The Adventure of Food, his books include two others in the Travelers' Tales series: Food - A Taste of the Road and The Fearless Diner: Travel Tips and Wisdom for Eating Around the World. He is also the author of Dining with Headhunters, The Eclectic Gourmet Guide to San Francisco and the Bay Area, and coauthor of The Unofficial Guide to San Francisco. He resides in Berkeley, California, where he is happy to be politically incorrect.


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