In Bad Taste?: The Science and Adventures Behind Food Delicacies

by Massimo Francesco Marcone

Part travelogue, part scientific investigation, Dr. Marcone describes his journeys into remote regions of the world, often risking life and limb at the hands of rebel warlords, corrupt police, international smugglers, and hungry crocodiles. He does this all in the search for the hidden secrets and science behind the world's most expensive and bizarre foods. The stories and information in this eclectic collection of food delicacies will certainly satisfy the curiosity of food aficionados and adventure travelers alike but is also sure to whet the appetites of the just curious.

Genres: Food, Nonfiction, Cooking, Gastronomy

192 pages, Hardcover

First published April 19, 2007

Reviews

[Petra X · Rating 4 out of 5]

There are great mysteries in the world and this book has cleared up one of them, but unfortunately posed another one that is going round and round my brain. Kopi luwak is the most expensive coffee in the world. It is made in a unique double-process, the first being in the digestive tract of the civet. The question was why would anyone pick coffee beans out of shit and think they might brew a nice drink from it? Ok, so now I know the answer (no spoilers!). The question though - argan oil is one of the world's most expensive oils. It is made from nuts in a unique double-process ... yes, you've guessed it, but goats this time. Tree-climbing goats. Really. Goats that climb trees so they can eat the nuts. How in hell does a goat climb a tree?

[anne s. · Rating 1 out of 5]

Poorly written, badly edited and vaguely Christian. Some interesting bits about civet coffee and morel hunters.

[Linsey · Rating 2 out of 5]

Interesting, if you can stomach the writing

Fascinating stories about coveted gourmet coffee produced from beans excreted by civets and cheese containing maggots, but horribly written, full of hackneyed metaphors and pedestrian observations about waiting in airports. The writing is the worst I have ever seen in print.

[Jenny Schmenny · Rating 1 out of 5]

I didn't even finish this book. Maybe I've been spoiled by good science writers like Gordon Grice and Robert Sapolsky, but I just didn't care about Marcone's exciting adventures seeking precious civet-poop coffee. He writes like a boring scientist with an interesting specialty.

[Jen · Rating 3 out of 5]

the chapters on coffee are the most interesting.

[Shannon Koh · Rating 5 out of 5]

Granted, it certainly isn't the best book in the world, but after a little bit Marcone's casual style really grew on me, and his subtle humor and enthusiasm for his work kept me reading. Loved it!

[Niya · Rating 3 out of 5]

Prof Marcone's writing remains engaging and amusing. His frank, and sometimes self deprecating tone (he's afraid of snakes and spiders) gives a very human feel to what would otherwise be a dry text on the structural and chemical differences between run of the mill foods, and those, like kopi luwak (civet coffee) that would in most circumstances be considered to be in poor taste. The reason I like, and do not adore this text is that the examples provided are virtually identical to those in his other book. I actually had to look up the titles because I feared for a moment that I was re-reading the other one. If it's your introduction to Prof Marcone, then enjoy it. If you'd already read his other book, wait for the next one.

[Marjorie Elwood · Rating 3 out of 5]

Oh my, the things people will eat! Casu Frazigu, or maggot cheese, was the most revolting to me, although poisonous scorpions was a close second. Dr. Marcone explains the science behind these exotic foods as he travels the world investigating odd things to eat. The book was marred by the incredible naivete of the author (after disproving an urban legend, he writes: "One cannot, and must not, believe everything one sees on television". Ya think?), as well as his paternalistic tone ("Marco, Giovanni, and Nicoletta, though young, were among the most intelligent and wonderful people I have ever met").

[Chadwick · Rating 1 out of 5]

LAM3X0R!1!

This guys sucks, and this book is a weak attempt to cash in on his dubious Discovery Channel fame. Some interesting rare foods are discussed, for sure, but his casting himself as the Indiana Jones of food science just doesn't work out for me. He is constantly reminding us in each chapter about his previous brushes with death, and going on about his Chrisitanity, and generally being cute and I hate him for it (the cuteness, that is).

[Christy · Rating 1 out of 5]

I admit to only reading the first 56 pages before finding the writing so insufferable that I couldn't continue. It's unfortunate as the chapter on kopi luwak coffee contained some really interesting information. Sadly the bad travel writing (imagine someone who has never left their home country or been exposed to a foreign culture) and periodic insertion of humble brags take away from the scientific information.

[Bea Elwood · Rating 3 out of 5]

Marcone is a scientist not a writer but his book was still a delight to read as it was honest and from the heart. He admits he's lived a sheltered life but he flies around the world coming face to face with lions, scorpions and rats to name a few. Although there were times I had to say "eww, gross" out loud I never felt like throwing up - so good job Marcone, because some of the things you've eaten I wouldn't dare.

[Nick Stengel · Rating 2 out of 5]

The book was way more travelogue than food science. The irritating part of that is that he is clearly a really good scientist and not such a great travel writer. Very Brian Williams. Very "I really want to be Papa Hemingway.

[Wan Ni · Rating 3 out of 5]

He plays up his near-death experience too much, not surprising for a tv personality. It was interesting to read about the various bizarre foods.

[Hairil · Rating 2 out of 5]

A fairly interesting book that is written in the form of a diary. Food and science go along hand in hand, but Dr Marcone could (or should) have done better in terms of his overall writing.