FOODS WE HATE TO EAT.

About the Book

The author identified from UK surveys foods that samples of people found distasteful. In twelve chapters the author goes into the history of the selected foods and why they are so disliked by some of us yet enjoyed by people from other cultures. A few recipes are included in each chapter that the author hopes will make foods like black pudding, seafood, olives, Marmite, Why would anyone write a book about foods that are disliked by lots of people? Well, I find it fascinating that what is hated by some, ignored by many but is liked or even loved by others. In this book I have an introduction and twelve chapters on foods that do not score very highly in UK surveys about the most enjoyed items to eat. As you would expect, conversely they are all at the top of the heap for the most hated ones, Clearly, we are all individuals and, as such, our taste buds are different. However, restricted childhood family and school dinner eating habits, negative experiences of institutionally and industrially poorly prepared dishes, thought of as being too old fashioned, avoidance of what looks to be unpalatable, unwillingness to try foods not previously tasted, deskilling and spending less time in the kitchen are among the many influencing factors that limit dietary flexibility. The twelve chapters on detested foods (by some) are in this order in the book - black pudding and haggis, shellfish, table olives, Marmite and similar commercial products, various types of cheeses, Brussels sprouts and other brassicas, fungi, dried fruits, fortified wines, offal, pickles chutneys and relishes then ending up with blancmange, jelly and custard. Each chapter provides information about the origins and a history of the selected foods, addresses why they might be disliked by some although not by others. In addition, I have included several recipes as an easy introduction to the delights of the detested item. Sadly, they may have little or no appeal to the committed haters, however they may just tempt some of the uncommitted to go into their kitchen and test out a food they were unsure about by cooking one or more of the book’s recipes. Each one is a home-style recipe fashioned to be easily made in a reasonable time. They are not cheffy dishes and mostly the disliked foods are merely ingredients of simple meals. Indeed, I believe the recipes give an easy introduction to the delights of the controversial food? Do read the background and origins of the foods in question and at least try one recipe before deciding whether or not the dish and the food is not for you. Pretty please!

About the Author

Ian Grierson was an ocular science professor at the University of Liverpool and earlier at other academic centres. He has a long standing interest in nutrition and he is an enthusiastic amateur cook. Ian has travelled widely at home and abroad both for work and pleasure picking up loads of recipes on the way. This boosted his interest in local and world foods. He has published seven books on food, contributed to three Readers Digest books on wellbeing and has written articles for local newspapers and national magazines.