Food has an amazing ability to bring people together, even if that food is fish heads that have been mashed up to a putty-like paste. Let’s treat ourselves to some amazing food facts, that are sure to tempt our taste buds, and others not so much…
Tempting Food Facts in Full text:
Before taking a bite out of Casu Marzu cheese, people are encouraged to cover their eyes or create a shield with their hand. The maggots get skittish when their home is being ripped apart, which can cause them to jump up to 6 inches from the cheese.
Casu Marzu is made by fly maggots dragging their bodies through sheep’s milk cheese, feeding off the cheese itself, and releasing digestive enzymes that produce the pungent, tear-inducing flavor. Once fully fermented, the maggots are left there to be eaten.
The tongue isn’t the only place where taste buds live. Taste buds can also be found on the inside of the cheeks, on the lips, on the roof of our mouth and even under the tongue.
A traditional Alaskan delicacy is fermented King salmon heads, or “stink heads”. Salmon are buried underground for a few weeks to decompose. Native Alaskans dig up the fish heads later and eat them just as they come out – as mashed up, putty-like paste.
Kiviak, a Greenland delicacy, involves stuffing the bodies of sea birds in a hollowed-out seal carcass and burying it underground for a few months before eating it raw. In 2013, three people died of botulism after consuming Kiviak that was prepared incorrectly.
In parts of Africa, Asia, and Pacific islands, fruit bat soup is a popular dish. Anyone involved in hunting or handling before it’s been thoroughly cooked is at risk of contracting an infection. In 2014, fruit bat soup was banned to help stop the spread of Ebola.
The power of the flame resulted in the dramatic evolutionary transformation between H. habilis and H. erectus. With more available calories, the energy-hungry brain was able to harness that excess energy, which was used to grow a larger cranium.
H. erectus evolved because he was spending less time and energy on chewing and digesting food. Cooked food was easier to chew, and enabled him to absorb more nutrients, resulting in more calories to enjoy and fewer calories needed for digestion.
Humans are naturally inclined to prefer fatty foods for their higher calorie count and denser source of energy – especially if it’s a combination of fatty and sweet, or fatty and salty.
Your unique taste palette started developing in the womb. Amniotic fluid containing flavors from the food that a pregnant woman eats is absorbed by the fetus, leading to heightened preferences for the same foods later in life.