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Ruphus -> RE: Gourmet corner (Aug. 16 2017 13:19:52)
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In past times, wondering how mankind came to find out what is edible and what not, I imagined that people must have simply ate everything. All too often probably desperate from hunger. (Seeing how there have been several bottlenecks with global population, hunger must have been great in many eras and areas.) Hence rather in the gourmand than gourmet corner.
And in regard of much of the inedible, legacy of categorizing must have been a long winded road. Considering for instance how it took potato leaves-consuming Europeans 200 years to discover that it wasn´t about the stomach-ache causing green, but lumps in the ground ...
Finding out which maggots in rotten wood, bugs under rocks, coral fish, years long burried eggs and meat of lilac color, countless sorts of plants and fruits etc. show to be edible, must have taken millions of poisoned individuals.
Weird only how some strange specimens of the edible were taken over into times of relatively sufficient supply with common diet, some even as perceived delicacies.
To me, I mean; who already wonders how olfactory challenging product like say Harz cheese can be overcome until it reaches papilla on the tongue. Let alone varieties of rotten fish and decomposing samples of deep-sea sharks like eaten in Scandinavia, or above mentioned stink bugs. Let alone alive (why on earth?)
To me very different from say grasshoppers, which do not smell, which I long since associate with crisp deep fried product, and which in fact I must have eaten somewhere in childhood, just not remembering when and where.
And I can imagine how insects with their protein of high quality, may not only be part of future resort (if there be any), but tasting well. (Special late restaurants in the west appear to be going strong. And I assume not exclusively for matters of curiosity and exotics.)
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