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They Eat That?: A Cultural Encyclopedia of Weird and Exotic Food from around the World Hardcover

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Product Details

  • Hardcover: 234 pages
  • Publisher: ABC-CLIO (January 16, 2012)
  • Language: English
  • ISBN-10: 0313380589
  • ISBN-13: 978-0313380587
  • Product Dimensions: 10.1 x 7 x 0.7 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,937,060 in Books (See Top 100 in Books)

Editorial Reviews


"They Eat That? is an introduction to cuisines and dishes that readers might encounter as they travel around the world or into the side streets of the cities where they live. . . . Recommended for most libraries with an interest in the unusual."



"This book will appeal to curious connoisseurs and may also appeal to reference browsers looking for something different and to the occasional person looking for the gross-out factor. It is also recommended for adventurous chefs, both professional and amateur."


Library Journal

"This is a very interesting reference book. . . . Recommended. Lower-division undergraduates and above; general readers."



"They Eat That? is informative, fascinating and an accessible reference tool, and great fun to browse. And even if readers cannot be tempted to try any of the outlandish hors d'oeuvres, this entertaining encyclopedia is guaranteed to expand their knowledge of world cultures and food fads!"


Reference Reviews

Book Description

To most Americans, the idea of sitting down to a plate of worms or insect larvae is fairly revolting, yet both are very high in protein and routinely consumed in some nations. Besides, who are we to scoff when the cheese we love is really rotten milk and our rich, sweet honey is actually bee vomit?

More About the Author

Jonathan Deutsch is a classically trained chef and Professor in the Department of Tourism and Hospitality at Kingsborough Community College, City University of New York and the Doctor of Public Health Program at the CUNY Graduate Center. After studying culinary arts and hospitality management at the Culinary Institute of America and Drexel University, he earned his Ph.D. in food studies and food management at New York University. He is the author of Culinary Improvisation, a culinary textbook that is reinvigorating culinary education by creating an artistic studio space in the kitchen, taking students far beyond recipe replication. He worked in a variety of foodservice settings including catering, institutions, product development, restaurants and luxury inns, both in the US and abroad. He currently cooks, teaches, writes and consults on food and foodservice.

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Most Helpful Customer Reviews

3 of 5 people found the following review helpful By Alydia Camille Sims Tctc on July 30, 2012
Format: Hardcover Verified Purchase
This was purchased with a particular multicultural assignment in mind and I must admit that it's a great deal for the money! Our students are going to sue this one a lot!
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