Revolting Recipes From History

Writer and food historian, Seren Charrington-Hollins delves into the history of culinary experimentation to bring us some of the weirdest and most stomach-churning food delicacies to ever grace a dining table. She uncovers the rather gruesome history behind some everyday staples, uncovers bizarre and curious recipes, whilst casting a light on foods that have fallen from culinary grace, such as cows udders and tripe; showing that revulsion is just a matter of taste, times and perhaps knowledge.
From pickled brains to headcheese, through to song birds and nymph's thighs, this book explores foods that have evoked disgust and delight in diners depending on culinary perspective.
So pull up a chair, unfold your napkin and get ready for a highly entertaining and enlightening journey to explore what makes a recipe revolting? Be warned; you'll need a strong stomach and an open mind.