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Informationen zum Autor Francesca Gould Klappentext From the author of the New York Times bestseller* Why You Shouldn?t Eat Your Boogers and Other Useless (or Gross) Information About Your Body : the be-all and end-all compendium of odd, quirky, and otherwise nauseating information. H ere is another thoroughly distasteful yet utterly compelling book from the author of the New York Times (extended list) bestseller Why You Shouldn?t Eat Your Boogers and Other Useless (or Gross) Information About Your Body . In Why Fish Fart and Other Useless (or Gross) Information About the World, Francesca Gould sifts through the world?s most unpleasant creatures, diseases, physical deformities, culinary delicacies, ritual practices, and hideous torture tactics to uncover every horrifying and stomach-turning fact under the sun. This book is full of questions you never thought to ask?and perhaps will wish you?d never had answered?including: ?What exactly is maggot cheese? ?How did anal hair help to lead to the conviction of the Great ?Train Robbers? ?What is the job of a ?fart catcher?? How exactly do ?crabs? cause such intense itching around one?s private parts? ?The real story behind why the toilet is often referred to as ?the john.? ?Why you might want to steer clear of some coffees. (Hint: If poo isn?t exactly your idea of appetizing . . .) Why Fish Fart and Other Useless (or Gross) Information About the World is sure to delight any and all hard-core fans of the obscure, esoteric, and?last but not least?grotesque.Chapter One—Obscene Cuisine What is 'dancing-eating'? 'Dancing-eating' or, to give it its proper name, 'Odorigui', is the Japanese practice of eating live animals. One common odorigui dish is a small, transparent fish called 'shirouo', which is served in alcohol, and washed down with sake. More adventurous diners prefer to feast themselves on live octopus. To prepare this dish, the chef will remove the live octopus from a large tank, slice off one tentacle, and then simply serve it on a plate with some soy sauce. Apparently, the limb continues to writhe and twist on your plate, and when you eat it, the suckers attach themselves to the roof of your mouth. However, the Japanese are not alone in their taste for very, very fresh meat. In China, there is a popular dish called 'drunken shrimp', which is also eaten live. When the dish arrives, it comes swimming in a bowl of sweet alcohol, which is supposed to help make the shrimp a little less feisty and, because it's effectively in a drunken stupor, prevents it from escaping. The shrimp should be left to swim in the alcohol for about five minutes, before being eaten. The normal way to eat drunken shrimp is then to remove it from the bowl using chopsticks, and put in on a plate. The diner then removes the shrimp's head with their fingers, before munching on its twitching body. The Japanese also enjoy a similar dish called 'drunken crab'. However, both these practices sound quite bland when compared with the extraordinary dish served at Pingxiang, on the border with Vietnam. Diners here buy live monkeys at the market, and then take them to a local inn, to have them prepared by a chef. This preparation consists of forcing the monkeys to drink large amounts of rice wine, until they pass out. Then, the chefs bind the monkey's limbs, chop open its skull, and scoop out the brains into a bowl. Apparently, the test of a well-prepared monkey brain is that the blood vessels should still be pulsing when the dish is served. The brains are eaten with condiments including pickled ginger, chili pepper, fried peanuts, and coriander. It is said that monkey brain tastes like tofu, which rather begs the question—wouldn't it be simpler to just buy some tofu? Which dish, properly prepared, should contain just enough poison to numb your lips? The answ...
