London - One of the pleasures of travel is getting to sample the local cuisine.
But would you tuck in to a developing duck embryo straight from the egg in southeast Asia? Or sip fermented mare’s milk in Mongolia? Perhaps a warming bowl of dog soup in Korea?
Laura Siciliano-Rosen, co-founder of Eat Your World, a guide to foods around the globe, says: “Tasting the distinct foods and drinks of a place is absolutely essential to a trip as they illuminate that region’s unique culture, history, geography and lore.
“Seeking those foods out inevitably brings a traveller into closer contact with the people, allowing for a richer travel experience.”
But not everything on the international menu screams “Eat me”.
In Mexico, spicy grasshoppers, known as chapulines, are a popular snack on sale at the market stalls of Oaxaca, while tacos de sesos – that’s beef brain tacos to you and me – are a well-loved treat (which comes with a bovine spongiform encephalopathy, or mad-cow disease, warning).
Feeling thirsty in Mongolia? The Mongolian tipple, aireg, is a fermented, alcoholic dairy drink traditionally made from mare’s milk.
Snake wine is the drink du jour in China, Vietnam and south-east Asia. Produced by infusing whole snakes in rice wine or grain alcohol, the drink was once believed to have medicinal qualities.
There’s something fishy about the Swedes’ national delicacy. Surströmming is bulging tinned herring. Why does it bulge? Because, inside, the fish is festering. Greenland’s offering, kaestur hakarl, is fermented shark.
How to go about finding these foods? A little research goes a long way, says Siciliano-Rosen.
“But on the ground it’s as simple as asking people where they eat and what their city is known for. Ask your cab driver, your waiter, the person next to you on the metro – anyone. Keep your eyes open – you can probably guess where residents as opposed to tourists are eating by the look of a place (and, often, by the prices on the menu).
South-east Asia is a hotbed of interesting edibles. Deep-fried chicken feet are a popular street food in China, Indonesia, Korea and Malaysia. Balut is a duck embryo that is boiled and eaten in the shell – a favourite in the Philippines. Boshintang, found commonly in Korea, is also known as dog meat soup.
Shirako, which translates as “white children”, is a Japanese dish of male fish genitalia containing sperm.
In Venezuela, the meat of the largest rodent in the world – the capybara – is a popular dish.
In Scotland there’s the humble haggis: a savoury pudding containing sheep’s heart, liver and lungs, traditionally cooked in the animal’s stomach.
But beware of the Korean delicacy, Sannakji, which is live small octopus and is best served wriggling. The sucker pads on each squirming tentacle have been known to stick to the inside of diners’ throats.
Siciliano-Rosen says: “When trying new foods, especially if it’s from the street, use caution. Of course, be wary of anything made with tap water, including ice, unless you’re sure it’s safe to drink. The same goes for unpeeled produce.
“Choose established venues, or eat where lots of residents are eating, particularly women and children. Always wash your hands before eating. In some countries, carrying hand sanitiser or your own utensils is a good idea.
“Before you travel, check that your vaccinations are up to date.”
Daily Mail