The Truth About Ugly Foods: They're Delicious, Abundant And Good For The Planet
From ugly fish like sea robin to the discarded parts of livestock, like ox cheeks and chicken feet, a new book celebrates repugnant-looking but flavorful foods, and urges us to eat more of them.
Tim Wharton bristles at being called a "foodie," with its connotation of lush, sumptuous "food porn." He prefers "gastronaut," a label popularized by late British television chef Keith Floyd, for its evocation of intrepid culinary exploration.
Wharton's provocative new book , written with fellow gourmet Richard Horsey, is a celebration of the gustatory pleasures of octopus and other beasts and plants less eaten. The authors make an impassioned case for why we should prefer the likes of sea robin, a plug-ugly whiskered fish found along America's eastern seaboard, to the comelier but parlously-overfished Atlantic cod and
