Andrew Zimmern on Seafood cover art

Andrew Zimmern on Seafood

Chapter 3 from THE BIZARRE TRUTH

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About this listen

 Andrew Zimmern, the host of The Travel Channel’s hit series Bizarre Foods, has an extraordinarily well-earned reputation for traveling far and wide to seek out and sample anything and everything that’s consumed as food globally, from cow vein stew in Bolivia and giant flying ants in Uganda to raw camel kidneys in Ethiopia, putrefied shark in blood pudding in Iceland and Wolfgang Puck's Hunan style rooster balls in Los Angeles. For Zimmern, local cuisine — bizarre, gross or downright stomach turning as it may be to us -- is not simply what’s served at mealtime. It is a primary avenue to discovering what is most authentic — the bizarre truth — about cultures everywhere. In this section, Zimmern explains what lengths you should go to for the freshest seafood.©2009 Andrew Zimmern; (P)2009 Random House
 Food & Wine Gastronomy Travel Writing & Commentary Africa
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