August 1, 2011
Gr 5-8-In this part travelogue, part memoir, and part behind-the-scenes peek at what it takes to get a television crew on location, Zimmern shows the correlation between the unique experiences he's had across the world and his appreciation of culture through food. With an amazing recall of meals, he goes beyond the brains and bugs promised in the title to recount feasting on exotic fare such as fruit bat, lungfish, and achachairu (a fruit he found outside of Santa Cruz in Bolivia). Often the excitement comes from obtaining food as he risks treacherous ocean waves, climbs up volcanoes, or treks through the jungle before getting to the table. Inserted within the narrative are text boxes of travel tips, translations, or historical facts. The author has an engaging and jovial tone throughout, but the writing style at times seems better suited to the television medium where descriptions get paired with visuals. Still, with such thoughtful insights like the difference between a tourist and a traveler, it is ultimately Zimmern's spirit of adventure that shines through and will no doubt inspire readers to explore the world around them.-Joanna K. Fabicon, Los Angeles Public Library
Copyright 2011 School Library Journal, LLC Used with permission.
July 1, 2011
As in his television series, Zimmern takes readers in search of the freshest, tastiest, and most exotic morsels worldwide, whether ordinary-seeming (pork, lobster) or unusual (tarantula, roasted bat). Each chapter deals with a different locale, culture, and local cuisine in a succinct first-person narrative. The book's content may repulse some readers; others will be fascinated. An eight-page color photo insert is included.
(Copyright 2011 by The Horn Book, Incorporated, Boston. All rights reserved.)