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Deathly Ill: An Adventure Into the Dirty World of Haute Cuisine and International Travel
Planning an international trip?
You don’t have to risk having your vacation ruined from food poisoning.
Who has your back when it comes to food safety at your final destination?
(a) Hotels and restaurants
(b) Tour operators
(c) Local health departments
(d) None of the above
If you guessed (d), you’re right!
Deathly Ill is a true adventure about M. Allan Daly's quest to make food safer for
travelers visiting Latin America and beyond. The jaw-dropping and sometimes
gut wrenching stories, from some of the top restaurants in the world, include
information that people in the travel industry would never share; nevertheless,
these stories had to be told.
Travelers can take charge of their own food safety and demand that it be a top
priority because the ravages of foodborne illness can destroy vacations at best and
lead to a hospital stay or death at worst.
You now have a food safety travel advocate. Allan is focused on the health and
safety of travelers.
Included in the book are loads of tips for gluten-free and food allergy travelers,
along with vital questions to ask prior to booking an international tour. M. Allan
Daly has the answers to help you and your family stay safer on your next
vacation.
You don’t have to risk having your vacation ruined from food poisoning.
Who has your back when it comes to food safety at your final destination?
(a) Hotels and restaurants
(b) Tour operators
(c) Local health departments
(d) None of the above
If you guessed (d), you’re right!
Deathly Ill is a true adventure about M. Allan Daly's quest to make food safer for
travelers visiting Latin America and beyond. The jaw-dropping and sometimes
gut wrenching stories, from some of the top restaurants in the world, include
information that people in the travel industry would never share; nevertheless,
these stories had to be told.
Travelers can take charge of their own food safety and demand that it be a top
priority because the ravages of foodborne illness can destroy vacations at best and
lead to a hospital stay or death at worst.
You now have a food safety travel advocate. Allan is focused on the health and
safety of travelers.
Included in the book are loads of tips for gluten-free and food allergy travelers,
along with vital questions to ask prior to booking an international tour. M. Allan
Daly has the answers to help you and your family stay safer on your next
vacation.
254 pages, Paperback
Published June 21, 2019
1 person is currently reading
2 people want to read
About the author
M. Allan Daly
3 books2 followersM. Allan Daly is a native of Baltimore County and served as the Natural Resources Extension Educator in Baltimore County in the early 2000’s. Since leaving that post, Allan has immersed himself in two international health endeavors over the past twelve years.
He acted after discovering a serious lack of healthcare access for the 20,000 people of the Marovo Lagoon, Solomon Islands by co-founding and directing Marovo Medical Foundation. Allan created a regular healthcare access program, which continues to this day, for the people of the world's longest saltwater lagoon. Allan tells the entire story in his book, Paradise Under The Knife: A Wild Adventure in Tropical Medicine and International Intrigue.
After leaving Marovo Medical Foundation, Allan traveled to Peru several times where he dealt with multiple bouts of foodborne illness. He found the travel information landscape devoid of standards-based resources; thus limiting travelers’ abilities to make informed dining and lodging choices to reduce their risk of contracting a foodborne illness. Allan created Cocina Verify®, a concept to provide travelers with a clearinghouse of restaurants, throughout Latin America, which voluntarily choose to meet US FDA food safety standards.
His new book: Deathly Ill: An Adventure Into the Dirty World of Haute Cuisine and International Travel, shares the entire story of uncovering significant gaps in the food service and tourism industries in Latin America, while also working to fix them. Allan wrote the book to help travelers take control of their food safety before and during their international travels. He’s committed to serving as a food safety travel advocate for the public to help prevent other travelers from experiencing the terrible ravages of foodborne illness like he and his team have experienced on multiple trips to Latin America.
He acted after discovering a serious lack of healthcare access for the 20,000 people of the Marovo Lagoon, Solomon Islands by co-founding and directing Marovo Medical Foundation. Allan created a regular healthcare access program, which continues to this day, for the people of the world's longest saltwater lagoon. Allan tells the entire story in his book, Paradise Under The Knife: A Wild Adventure in Tropical Medicine and International Intrigue.
After leaving Marovo Medical Foundation, Allan traveled to Peru several times where he dealt with multiple bouts of foodborne illness. He found the travel information landscape devoid of standards-based resources; thus limiting travelers’ abilities to make informed dining and lodging choices to reduce their risk of contracting a foodborne illness. Allan created Cocina Verify®, a concept to provide travelers with a clearinghouse of restaurants, throughout Latin America, which voluntarily choose to meet US FDA food safety standards.
His new book: Deathly Ill: An Adventure Into the Dirty World of Haute Cuisine and International Travel, shares the entire story of uncovering significant gaps in the food service and tourism industries in Latin America, while also working to fix them. Allan wrote the book to help travelers take control of their food safety before and during their international travels. He’s committed to serving as a food safety travel advocate for the public to help prevent other travelers from experiencing the terrible ravages of foodborne illness like he and his team have experienced on multiple trips to Latin America.
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Displaying 1 - 3 of 3 reviews
February 2, 2020
After several trips to Peru, the author is tired of getting sick from contaminated food and water. To remedy this situation, he decides to start a business that will bring tourist spots throughout Latin America up to American standards. This way, hard working Americans can fill safe when they spend their vacations sipping mai tais and eating fish tacos on the beaches of Costa Rica and other Latin American countries.
Long story short, I didn't like this book.
First off, the whole idea seems like a textbook case of American Imperialism. Oh, you backward Mexicans / Peruvians / etc etc how lucky you are that a rich, white man has decided to raise you from your lowly, unsanitary existence! No, he doesn't speak your language and no, he doesn't understand your culture but he's determined to make a buck out of it. Just think how much better off Native Americans are these days! This is all happening in the Age of Trump where people of color are being told to go back to where they came from (even if they were born in the US).
The reader doesn't really get much detail about the author. Okay, he's a single white guy living by himself and he travels a lot. Does he have food / restaurant experience? I don't think so, he seems to come more from a humanitarian aide background, but it's not real clear. He doesn't become food safety certified until after the business has been created. The guy is obviously doing okay since he tells us he's spending 20k a month trying to get the business to take off. You don't make that kind of money as a line cook.
And what does the author learn about Latin America's view on food safety according to the regulations of the state of California? I believe the quote was "We don't really care about that stuff here". So is it any wonder he is constantly getting turned downed? And when he does get a no it's never anything to do with him or his company, it's always the chef or owner and their big ego or because they "have a pole up their ass."
If this was a book exclusively about the poor conditions that exist, that would be a much better read. But the book is mostly the author constantly being turned down. The dialogue doesn't flow naturally, as every time the business' first employee, Manuel, says something it always starts with, "Sir, ..." With 3/4 of the book being about things not going as planned I don't see why that couldn't be edited down quiet a lot.
What I also didn't understand is why the author didn't make the business geared more to tourists as the customer? The author states that travelers are the ones that are most often the most encouraging and interested. Why not compile a list of safe eateries and sell that information to tourists?
Or better yet, why not create an educational program to teach kids and others the value of safe food practices. In the long run that seems like it will have more of an influence for future generations than trying to fight against ingrained attitudes and corruption.
Long story short, I didn't like this book.
First off, the whole idea seems like a textbook case of American Imperialism. Oh, you backward Mexicans / Peruvians / etc etc how lucky you are that a rich, white man has decided to raise you from your lowly, unsanitary existence! No, he doesn't speak your language and no, he doesn't understand your culture but he's determined to make a buck out of it. Just think how much better off Native Americans are these days! This is all happening in the Age of Trump where people of color are being told to go back to where they came from (even if they were born in the US).
The reader doesn't really get much detail about the author. Okay, he's a single white guy living by himself and he travels a lot. Does he have food / restaurant experience? I don't think so, he seems to come more from a humanitarian aide background, but it's not real clear. He doesn't become food safety certified until after the business has been created. The guy is obviously doing okay since he tells us he's spending 20k a month trying to get the business to take off. You don't make that kind of money as a line cook.
And what does the author learn about Latin America's view on food safety according to the regulations of the state of California? I believe the quote was "We don't really care about that stuff here". So is it any wonder he is constantly getting turned downed? And when he does get a no it's never anything to do with him or his company, it's always the chef or owner and their big ego or because they "have a pole up their ass."
If this was a book exclusively about the poor conditions that exist, that would be a much better read. But the book is mostly the author constantly being turned down. The dialogue doesn't flow naturally, as every time the business' first employee, Manuel, says something it always starts with, "Sir, ..." With 3/4 of the book being about things not going as planned I don't see why that couldn't be edited down quiet a lot.
What I also didn't understand is why the author didn't make the business geared more to tourists as the customer? The author states that travelers are the ones that are most often the most encouraging and interested. Why not compile a list of safe eateries and sell that information to tourists?
Or better yet, why not create an educational program to teach kids and others the value of safe food practices. In the long run that seems like it will have more of an influence for future generations than trying to fight against ingrained attitudes and corruption.
This entire review has been hidden because of spoilers.
July 10, 2019
A must read for all travelers! It sounds like tour operators and travel agents need to step up to the plate and put the travelers well being first!! Great travel tips listed in the back of the book.
September 21, 2019
Scary stuff
I liked the depth of his research. Most people take so much for granted, and this report was indeed an education.
I liked the depth of his research. Most people take so much for granted, and this report was indeed an education.
Displaying 1 - 3 of 3 reviews