Gastro Obscura: A Food Adventurer's Guide (Atlas Obscura)

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I read it cover to cover, but you could also just dip in here and there, or visit, however you like to read.

Cecily Wong und Dylan Thuras führen uns so in die Geheimnisse internationaler Küchentraditionen ein und feiern ihre Vielfalt: Bereit für ein Bier aus Nebel in Chile oder Sardiniens »Fäden Gottes«, eine der seltensten Pastasorten der Welt?Cecily Wong pull together some of the most unique, interesting, and incredible festivals, food and drink, and culinary obscurities from around the globe, transporting the reader into parts unknown—both edible and otherwise. But free-range only legally in the US means the chickens have access to outdoors - a small concrete yard is fine. Having read both, I can say with confidence that these links between ‘Gastro Obscura’ and ‘Atlas Obscura’ resonate throughout. Food and memory are tightly intertwined, and these recipes are a great start to reminisce about your favorite places through food or create memories with new recipes from around the world. I get that there are economic and publishing constraints, but I found myself coming to the end of each entry and wanting more, a whole lot more.

I liked that the book goes beyond what is often the “signature” food/dish of a place, but gave me a behind scene lesson into lesser known food patterns/habit. Tom Colicchio, chef and activistThis exquisite guide kept me at the breakfast table until dinner time. Cecily is also the co-author of the New York Times bestseller Gastro Obscura: An Explorer’s Guide to Food (Workman Publishing).Regular readers of Atlas Obscura, Mental Floss, and other such sites will know some of these stories, but there is still plenty to learn and digest (sorry again). From the ever-curious minds behind Atlas Obscura, this breathtaking guide takes us on a whirlwind tour of more than 500 unexpected dishes and fascinating culinary traditions from around the world. Focusing as much on food’s place in our lives as well as our bellies, the book covers history–the network of ancient Roman fish sauce factories.

Tom Colicchio, chef and activist "Thumbing through this exquisite guide kept me at the breakfast table until dinner time. I came away better informed of different cultures and traditions and felt more of a participant of the world. A modern-day oyster vending machine in France shares a page with cocaine-laced wine of the late 19th century, as do a cow’s head barbecue in Texas and a potato doughnut from Utah.And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. A version of this article appears in print on , Section D, Page 3 of the New York edition with the headline: To Explore: Spanning the Globe For Culinary Oddities .