Alex Palmer - Food Weird-o-Pedia: The Ultimate Book of Surprising, Strange, and Incredibly Bizarre Facts about Food and Drink
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- Book:Food Weird-o-Pedia: The Ultimate Book of Surprising, Strange, and Incredibly Bizarre Facts about Food and Drink
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Food Weird-o-Pedia offers up hundreds of off-kilter bits of info about food that will make you rethink what you know about even those dishes youve been eating your whole life. Organized in sections such as Between-Meal Tidbits: Curious Facts about Snacks and Spice Up Your Life: Unexpected morsels about condiments, sauces and spices, each chapter offers an alphabetical encyclopedia of strange facts that will give you plenty to chew over whether reading from cover-to-cover or just flipping to a random page during a lunch break.
Learn weird and obscure facts about fruits, vegetables, baked goods, meat, dairy, seafood, junk food, condiments, sauces, spices, beverages, desserts, and more, such as:
Every one of us has a deeply personal relationship to the food we eat, each as unique as we are. But there is also a lot that can surprise us about what we put in our bodyunexpected facts about staple fruits and veggies, strange backstories to our favorite sweets, and ways of whipping up a familiar dish that are downright weird. These odd aspects of the food we eat are what this book is all about. Food Weird-o-Pedia is sure to provide plenty of fodder to impress friends and family over your next mealwhatever it is youre eating.
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Copyright 2021 by Alex Palmer
All Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.
Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or .
Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation.
Visit our website at www.skyhorsepublishing.com.
10 9 8 7 6 5 4 3 2 1
Library of Congress Cataloging-in-Publication Data available on file.
Cover design by Kai Texel
Print ISBN: 978-1-5107-6374-6
Ebook ISBN: 978-1-5107-6573-3
Printed in China
contents
CHAPTER 1
FRESH FRUIT
Sweet slices of info about your favorite fruits
CHAPTER 2
CRISP AND CURIOUS
Nourishing facts about vegetables
CHAPTER 3
FUN WITH FLOUR
Surprising facts about breads, cereal, grains, and baked goods
CHAPTER 4
CARNIVOROUS CRAVINGS
Things you didnt know about meat and seafood
CHAPTER 5
BETWEEN-MEAL TIDBITS
Curious facts about snacks
CHAPTER 6
SPICE UP YOUR LIFE
Unexpected morsels about your favorite condiments, sauces, and spices
CHAPTER 7
STRANGE SIPS
Odd bits about beverages and libations
CHAPTER 8
SWEET ENDINGS
Peculiar origins and info about beloved desserts
INTRODUCTION
F ood is fundamental. We eat it every day and in a huge variety of ways. Whether straight from a tree or out of the ground, whipped up in our kitchen at home or purchased in a drive-through, we all have many connections with food, some deeply personal. The smell of a particular dish may trigger a memory of a family dinner or an unforgettable meal we enjoyed while traveling to a new place. Our preferences for a specific spice or way of preparing a classic dish can lead to heated debate with friends and strangers alike. A certain meal or drink can provide comfort during a difficult time and even remind us of who we are and whats important to us.
Every one of us has a complex relationship to the food we eat, each as unique as we are. But there is also a lot that can surprise us about what we put in our bodyunexpected facts about staple fruits and veggies, strange backstories to our favorite sweets, and ways of preparing a familiar dish that are downright weird. These odd aspects of the food we eat are what Food Weird-o-Pedia is all about. This book offers up hundreds of off-kilter bits of info about food that will make you say no way! and maybe even rethink what you know about foods youve been eating your whole life.
Organized in general sections covering major food categories such as fruits, vegetables, meat, and snacks, each chapter in this book offers an alphabetical encyclopedia of strange facts that will give you plenty to chew over, whether reading from cover to cover or just flipping to a random page during a lunch break. We hope you enjoy Food Weird-o-Pedia and that it provides plenty of fodder to impress friends and family over your next mealwhatever it is youre eating.
CHAPTER 1
FRESH FRUIT
Sweet slices of info about your favorite fruits
APPLES
Apples are about 25 percent air. This is why a freshly picked apple makes that satisfying cracking sound when you take a bite out of itand why they float so well in bobbing-for-apples barrels.
The apples sold at your produce aisle could have been picked as long as a year ago. Farmers use a technology called controlled atmosphere storage that regulates not just the temperature but levels of humidity, nitrogen, and carbon dioxide in which the fruit is stored. The process puts the fruit into a kind of hibernation that slows its ripening.
Apples tend to store best in high humidity, so a simple and surprisingly effective way to preserve the fruits is to wrap them in a damp paper towel and put them in the fridge or put them in a plastic bag, making sure to poke holes in the bag to release the ethylene gas they give off as they ripen.
Apple seeds can be poisonous. Those innocent-looking pips contain the compound amygdalin, a molecule that when broken down produces the poisonous gas hydrogen cyanide. Fortunately, each seed contains a very small amount of amygdalin, meaning you would have to eat the seeds of dozens of apples before things started getting risky. A number of fruit pits actually contain a higher concentration of the compound (apricot pits, for example, contain almost five times more per gram). But the likelihood youll mistakenly eat an apricot pit, let alone the many required to seriously endanger your life, is even more remote.
The heaviest apple ever recorded weighed four pounds, one ounce (1.849 kilograms), grown by a farmer on his apple farm in Hirosaki City, Japan, and picked on October 4, 2005. The largest bowl of applesauce was produced in Riddes, Switzerland, on October 27, 2018, as part of a charity drive. It weighed almost 860 pounds (390 kilograms).
APRICOTS
Apricots originated in China more than four thousand years ago. From there, they spread to Persia and the Mediterranean before Spanish missionaries brought them to North America. Its Arabic name of amardine translates to moon of the faith.
One of Apple Computers early competitors was Apricot Computers, a British producer of PCs that produced the first commercial shipment of an all-in-one system with a 3.5-inch floppy drive before that more famous fruit-named computing company. It was eventually acquired, then shut down, by Mitsubishi Electric Corporation.
AVOCADOS
Avocados were once known as alligator pears, a moniker coined by naturalist Sir Hans Sloane in his 1696 catalog of plants. Early in its cultivation in the United States, Florida stuck with the more colorful name even as California adopted avocado, due to the fruits arrival from Mexico, where it was known as aguacate . Eventually the United States Department of Agriculture approved avocado as the official name.
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