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The World’s 10 Tastiest Food Museums

The World’s 10 Tastiest Food Museums

Our list of the world’s must-see food exhibits

These museums feature some of the most loved foods around the world.

Some art is meant to be touched, but in the case of food museums, it’s also meant to be tasted. This genre of museum can spotlight a specific food or brand, and museums around the world exhibit everything from a given food’s history to creative variations of a certain dish.

Click here to see The World's 10 Tastiest Museums Slideshow!

Some museums spotlight the rich history and pop culture surrounding famous brands, while others celebrate the varieties of products available. Some display impressive collections and still others invite visitors to participate in hands-on activities. To help you plan your pilgrimages to food museums around the world, we've compiled a list the best of the food museums out there and ranked them based on opportunities for visitor interaction, critical acclaim, the age of the museum, and depth of information.

Last year, we published the 11 Most Bizarre Food Museums in the world, and some of those same museums made the cut for this year’s list. Unlike last year’s list though, this list is looking at not just the most bizarre museums, but also the most delicious.

Our slideshow includes museums dedicated to a variety of foods — from staples as simple as potatoes and pasta to unique creations like currywurst. Check out our slideshow to see these and other surprising museum subjects. Given the variety, these attractions are sure to tantalize your taste buds!


Nasty Food: 20 Disgusting Delicacies from Around the World

Yum tour anyone? If you’re planning to skip a meal get your guts together and follow us through a culinary journey of unexpected cuts (i.e. nasty food) that made it on the plate.

We’ll find the most stinky eggs and will learn that one man’s waste is another’s delicacy how inventive were people in the times with scarce food and that the saying “you’re eating shit” is very accurate.


10 Weirdest Museums In The World

From witchcraft and vampires to tap water, lawnmowers and human hair—there's a museum dedicated to almost everything you can possibly think of.

So, in case staring at rare paintings and prehistoric relics doesn't do it for you, check out these unusual museums that are equal part bizarre and amusing:

The Museum of Bread Culture, Ulm, Germany

Bread has been a central part of our diet for centuries. Yet, hardly anyone ever stops to consider its cultural, social or religious significance while taking a bite of their breakfast toast or grabbing a chicken sandwich for lunch. However, a German father and son duo (Willy and Hermann Eiselen) definitely understood the socio-cultural importance of this kitchen staple. So much so, that they decided to build the world's only museum dedicated to over 6,000 years-rich history of bread. Established in 1955, the museum houses more than 18,000 exhibits related to all things bread, including baking tools that were used in the Stone Age. The museum also houses a library that has a collection of over 6,000 books which cover everything from the evolution of bread and baking to its importance across different eras and cultures. Interestingly enough, the only thing you won't find in this museum is actual bread. So, make sure to pack your own in case you get hungry!

Funeral Museum, Vienna, Austria

Fittingly located in a city that is home to Europe’s second-largest cemetery, the Funeral Museum— also known as the Undertakers' Museum—boasts of a collection of nearly 1,000 artefacts related to Viennese funeral traditions and mourning rituals. Expect to find exhibits like elaborate uniforms that were worn by the pallbearers, ancient hearses, wreathes, mourning attire and a football-shaped urn. There's even a reusable coffin with a trapdoor underneath from the 1780s that was introduced by Emperor Joseph II in order to save wood. But the strangest (and creepiest) object on display here is a bell along with a device that's supposed to be attached to the hand of the deceased so he or she can ring the bell if they ever come back to life.

Beijing Waterworks Museum, China

Formerly known as Tap Water Museum, Beijing Waterworks Museum is one of the under-the-radar attractions in the capital city. The unconventional museum traces the history of piped water supply in Beijing which began in 1908. Through an assortment of exhibits, including maps, photographs, rusty water pipes, water meters and old pieces of equipment, the museum depicts how Beijing’s underground water piping systems were developed. Apart from being an amusing monument, the museum also sheds light on the acute shortage of clean water in the city.

The Dog Collar Museum, Kent, England

If you love all things canine, consider visiting the world's only museum dedicated to dog collars. Tucked inside the massive Leeds Castle in Kent, this one-of-a-kind museum boasts of a fascinating collection of canine neckwear, spanning five centuries. Set up in the 1970s by Irish historian John Hunt and his wife Gertrude, this quirky museum has over 130 rare and valuable collars on display. The earliest dating back to the 15th century—a bulky iron collar covered in large spikes designed to protect the hunting hounds from wolves and bears. Here, you'll also find ornate gilt collars of the Baroque period, elegant 19th-century collars made of silver, chic 21st-century examples of canine couture and more.

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Museum of Vampires and Legendary Creatures, Paris, France

Situated on the outskirts of Paris, Le Musée des Vampires or the Museum of Vampire focuses on the world of vampires and other mythical creatures and their place in folklore and modern culture. Founded by Jacques Sirgent, a self-proclaimed 'vampirologist', the private museum features a peculiar collection of exhibits inspired by the undead. Objects on display include crossbows, spooky paintings, Dracula toys, an anti-vampire protection kit, lots of antique books and a mummified cat (yep, you read that right!). Since it's a private establishment, it's important to make an online appointment before your visit.

Meguro Parasitological Museum, Japan

Founded by parasitologist Dr. Satoru Kamegai in 1953, Meguro Parasitological Museum features a collection of more than 40,000 parasites—300 of which are on display. The ground floor houses specimens of different bugs that use animals as a host. Here, you'll also find maps outlining what kind of parasites thrive in which region of the country. While the second floor is dedicated to parasites that are known to infect human beings. But the main attraction in this weird museum is an 8.8 meters-long tapeworm—the longest in the world—which is guaranteed to make your skin crawl. Besides preserved specimens of an array of creepy crawlies, the museum also has a library stacked with 6,000 books on the science of parasites. Plus, a small gift shop where you can buy parasite-themed t-shirts, keychains, even birthday cards.

Museum of Broken Relationships, Zagreb, Croatia

Set up by Croatian artists and star-crossed lovers Dražen Grubišić and Olinka Vištica, this quirky museum proudly displays mementos of relationships that weren't meant to be—to provide a cathartic release for the broken-hearted audience. The collection of over 2,000 items includes teddy bears, postcards, letters, cigarette lighters and more unusual keepsakes like a prosthetic leg, a bottle filled with tears and an axe that was used to damage the furniture of a cheating partner. After the massive positive response from the visitors, Broken Relationships also opened a second museum that's much closer to home, in Los Angeles.

Museum of Miniature Books, Baku, Azerbaijan

This odd yet wonderful museum will delight bibliophiles and miniature art enthusiasts alike. Opened in 2002, the museum is the brainchild of Zarifa Salahova who spent more than 30 years collecting miniature editions of over 6,000 books in 65 different languages. The petit editions on display include novels penned by literary greats like Fyodor Dostoyevsky and Alexander Pushkin, to name a few. The oldest miniature book here is a copy of the Holy Quran dating back to the 17th century.

Museum of Icelandic Sorcery & Witchcraft, Hólmavík, Iceland

Iceland is home to a fair share of weird museums. The Museum of Icelandic Sorcery & Witchcraft is one of them. Located in the small town of Hólmavík, the museum highlights the dark regional history of sorcery and its place in native folklore. The collection includes an eclectic array of artefacts from magical staves, animal skulls and spellbooks to the milk-sucking demons called tilberi and a ritualistic stone used by the Vikings. The museum also shares with its visitors the real-life stories of people who were executed for practicing witchcraft, like Jón Rögnvaldsson—the first person to be burned alive as a result of a witch trial. Though the creepiest attraction here is a replica of

nábrók or necropants—which is literally pants made from the skin of a man's corpse. Needless to say, this museum isn't for the faint-hearted.

Avanos Hair Museum, Avanos, Turkey

Turkey's Cappadocia region is known for a lot of wonderful things—hot air balloon rides, the imposing Uchisar Castle, mesmerizing Fairy Chimneys, ceramics and pottery shops, to name a few. But if you're looking for something more peculiar, check out the Avanos Hair Museum—the only museum in the world that showcases an exclusive collection of human hair. While the idea of looking at walls covered in human hair might make you cringe, the origin story of this place is actually very sweet. The owner of this collection, local pottery expert Galip Körükçü was given a lock of hair by his close friend as a sentimental keepsake before she left the town. Körükçü hung that lock of hair in his pottery shop. Over the years, when the visitors heard about the touching story behind it, they cut and gave their own locks of hair to him as a token of kindness. Today, the museum has over 16,000 locks of hair on display, donated by women from all over the world.


The Kitchen

Roasted Gnocchi and Veggies Sheet Pan Dinner 04:19

Simple Roasted Tomato Soup 05:49

Sheet Pan Fried Rice with Tofu 05:15

Sunny's Chicken Cordon Bleu 02:20

Spaghetti Aglio e Olio 04:03

Picadillo Stuffed Peppers 03:53

Brown Sugar Spiced Salmon 02:13

Slow Cooker BBQ Pulled Pork 01:48

Sunny's Chinese Chicken Salad 02:37

Jalapeno Popper Grilled Cheese 01:43

Geoffrey's Fettuccine Alfredo 05:01

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Watch Full Episodes

Stay up to date on the latest kitchen hacks and go-to meal ideas.

Episodes

Spice It Up!

The Kitchen is firing on all cylinders with spicy, flavorful recipes -- from mild to off-the-charts spicy. Jeff Mauro cranks out his Fried Chicken Sandwich with Gochujang Glaze, and Chef Duff Goldman stops by to chat about his new discovery+ show. Katie Lee Biegel brings a spicy Chipotle Carrot Soup, and Geoffrey Zakarian spills his Iron Chef secrets to create the ultimate Shrimp Cocktail with Lemon. Sunny Anderson's got delicious Cauliflower in Pop Pop sauce, plus Alex Guarnaschelli and her co-hosts taste test some spicy snacks.

Recipes Made With Love

The Kitchen is celebrating Mother's Day with recipes made with love! Geoffrey Zakarian updates a dish from his mom's recipe box with easy Grilled Lamb Chops and Vegetable Skewers. Jeff Mauro shares one of his wife's favorite meals, Crispy Salmon with Smashed Sweet Potatoes and a Radicchio Citrus Salad, and Sunny Anderson and Katie Lee each share a sweet parfait that's perfect for brunch. The hosts work together on a Mediterranean herb garden that doubles as a gift for Mom, and then Geoffrey creates a Lemon Herb Yogurt Pasta with herbs from the garden. Cookbook author Anna Francese Gass shares her mother's recipe for Arancini before the hosts play a special round of Try or Deny with a panel of taste-testing grandmothers.

Mother's Day Made Easy

The Kitchen is giving Mom the day off and making Mother's Day easy. Geoffrey Zakarian starts things off with his delicious Bacon, Onion and Cheese Tart, and then the hosts create beautiful, colorful fruit boards. Sunny Anderson sails through with her Easy Shrimp and Rice Pineapple Boats, and Jeff Mauro shares a shortcut sheet pan Chicken A L'Orange. Alex Guarnaschelli toasts Mom with her Peach Lemonade Spritz, and Katie Lee Biegel wraps up the party on a sweet note with her Limoncello Ginger Tiramisu.

Let's Get Green!

The Kitchen is going green for Earth Day with seasonal recipes and sustainable ingredients. Katie Lee Biegel starts off with a Meatless Monday dish, her Lentil Stuffed Peppers. The hosts create an Indoor Vertical Herb Garden, and Geoffrey Zakarian shares his Lemon Herb Compound Butter. Alex Guarnaschelli cooks stem to peel with her Broccoli and Broccoli Stem Salad, and Sunny Anderson dresses up her Green Goddess Mussels. Then, Jeff Mauro creates a rainbow with his Ratatouille Sandwich, Geoffrey finishes things off with his Kombucha Talkin' About cocktail, and the hosts try some upcycled snacks.

Spring Pantry

The Kitchen is doing a pantry makeover just in time for spring! Sunny Anderson turns microwavable rice into Chicken Fried Rice Casserole, Katie Lee makes an easy Berry Crisp Dump Cake, and author Hilaria Baldwin stops by to make a delicious grain bowl and teach some kitchen yoga moves. Plus, the hosts upcycle cans into can creations and make predictions on new pantry ingredients that will be popular this spring. Then, Jeff Mauro makes an easy pantry bar snack and Geoffrey Zakarian uses ingredients from the pantry to make a Party in My Pantry cocktail.

Bang for Your Buck

The Kitchen is giving tips on how to get the most bang for your buck, starting with Sunny Anderson's Meatloaf Al Pastor. Learn how to make the most of your produce with the gang's quick stem-to-peel recipes, plus how to upcycle and transform everyday household items. Jeff Mauro makes a delicious slow cooker corned beef that Katie Lee and Geoffrey Zakarian stretch into breakfast and lunch, then restaurateur Spike Mendelsohn stops by to mix up a Jug Black Sangria.

Mother's Day Made Easy

The Kitchen is giving Mom the day off and making Mother's Day easy. Geoffrey Zakarian starts things off with his delicious Bacon, Onion and Cheese Tart, and then the hosts create beautiful, colorful fruit boards. Sunny Anderson sails through with her Easy Shrimp and Rice Pineapple Boats, and Jeff Mauro shares a shortcut sheet pan Chicken A L'Orange. Alex Guarnaschelli toasts Mom with her Peach Lemonade Spritz, and Katie Lee Biegel wraps up the party on a sweet note with her Limoncello Ginger Tiramisu.

Get Out and Cook

It's time for fresh air and fresh flavors with Jeff Mauro's Grilled Spinach and Artichoke Stuffed Chicken and Sunny Anderson's Migas Verde. Geoffrey Zakarian shares a recipe for Grilled Asparagus that uses only five ingredients. Katie Lee has a hack for a perfect Meaty Grilled Pizza, and Jeff puts a "spin" on Summer Salad with Melon and Spinach. Finally, the hosts create S'mores Pudding, an outdoor favorite with a twist.

Best Brunch Ever

Jeff Mauro has lovingly compiled his go-to brunch favorites. He revisits the other hosts' recipes and creates a Corned Beef Hash Brown Muffuletta that's to die for! Katie Lee Biegel fires up a Smoked Salmon Breakfast Pizza, and Sunny Anderson gets decadent with her Crazy Rich Chicken and Waffles. Guest chef Patrick Connolly impresses with Banana Bread French Toast with Peanut Butter Mousse topping. Jeff dishes up his Corned Beef Hash Benedict with gooey, cheesy Mornay sauce, and Geoffrey Zakarian's Lucky Green Baked Eggs are a huge hit.

Cheat Sheet Mania!

Jeff Mauro presents his favorite cheat sheet meals from the show and creates a new one -- Eggplant Parmesan Mozzarella Sliders. He revisits two roasted veggie cheat sheet meals for Katie Lee Biegel's Couscous and his own Frittata. Sunny Anderson shares her Cheat Sheet Mini Meatloaves with Sweet Potatoes and Broccoli, renowned Southern chef Damaris Phillips creates a quick and easy Green Bean Casserole, and Sunny's Sheet Pan Shrimp "Boil" wows everyone.

A Whole Lotta Pasta

The Kitchen's plates are piled high with pasta, starting with Geoffrey Zakarian's Cacio e Pepe and Jeff Mauro's Spinach, Walnut and Golden Raisin Pesto Pasta. Comedian Kevin Fredericks helps Sunny Anderson make Kevin's Grandma Mac and Cheese, and Chef Christian Petroni stops by to serve his special Spaghetti with Clams. The best new healthy pastas pair perfectly with Katie Lee's Quick Amatriciana Sauce, and Sunny shares a playful German dessert -- Spaghettieis -- that looks like spaghetti but is really an ice cream sundae!

Weeknight Wonders

The Kitchen is sharing shortcuts to stress-free weeknight meals, starting with Katie Lee's One Pot Beef Bourguignon. Jeff Mauro makes a quick and easy Eggplant Parm Cheat Sheet, and Geoffrey Zakarian serves up a showstopping Savory Galette. Cookbook author Elizabeth Heiskell wows with her one-dish dessert, Chocolate Cobbler with Cherry Ice Cream. Food Network Fantasy Kitchen's Scott Conant joins the hosts as they return to culinary basics to answer some frequently asked Kitchen Helpline questions, and then Geoffrey makes a cocktail that will last all week, a big-batch Boulevardier.

Best Brunch Ever

Jeff Mauro has lovingly compiled his go-to brunch favorites. He revisits the other hosts' recipes and creates a Corned Beef Hash Brown Muffuletta that's to die for! Katie Lee Biegel fires up a Smoked Salmon Breakfast Pizza, and Sunny Anderson gets decadent with her Crazy Rich Chicken and Waffles. Guest chef Patrick Connolly impresses with Banana Bread French Toast with Peanut Butter Mousse topping. Jeff dishes up his Corned Beef Hash Benedict with gooey, cheesy Mornay sauce, and Geoffrey Zakarian's Lucky Green Baked Eggs are a huge hit.

Spring Into Action

Spring has sprung in the Kitchen with delicious dishes like Jeff Mauro's Apricot Habanero Grilled Pork Chops with Green Apple Relish and Sunny Anderson's Grilled Green Beans with a Quick Chutney. Broadway star Daniel Breaker joins the hosts to create a Baked Egg Bar and serve up a Lavender Lemonade cocktail, and then Geoffrey Zakarian dishes out Orecchiette with Shrimp, Pancetta, and Fresno Chiles. Katie Lee makes a Light Lemony Berry Cheesecake with guest Clinton Kelly, who shares his recipe for a Berry Mojito. Finally, the hosts play a round of Spring Fling to clean the pantry and learn what items spoil quickly.

A Spin on Spring

The Kitchen hosts spin the Seasonal Wheel of Produce to create recipes showcasing their favorite spring ingredients in delicious new ways. Sunny Anderson shines the spotlight on asparagus with her Grilled Asparagus Soup with Chili Cheese Ciabatta Toast. Alex Guarnaschelli dresses up Steamed Whole Artichokes with a Spicy Lemon Caper Mayonnaise. Geoffrey Zakarian revamps rhubarb for his Pork Tenderloin with Rhubarb Glaze and Roasted Spring Onions, and Katie Lee Biegel switches up Cauliflower "Risotto" with Spring Peas. Jeff Mauro freshens up radishes with his Radish, Avocado and Asparagus Salad, and Pepper Teigen stops by with the scoop on her new cookbook.

Spice It Up!

The Kitchen is firing on all cylinders with spicy, flavorful recipes -- from mild to off-the-charts spicy. Jeff Mauro cranks out his Fried Chicken Sandwich with Gochujang Glaze, and Chef Duff Goldman stops by to chat about his new discovery+ show. Katie Lee Biegel brings a spicy Chipotle Carrot Soup, and Geoffrey Zakarian spills his Iron Chef secrets to create the ultimate Shrimp Cocktail with Lemon. Sunny Anderson's got delicious Cauliflower in Pop Pop sauce, plus Alex Guarnaschelli and her co-hosts taste test some spicy snacks.

Secrets Show

Take everyday recipes to the next level with Katie Lee's Barbecue Potato Chip-Crusted Salmon and Jeff Mauro's Pickle-Brined Pork Chops with Sweet and Spicy Peppers. Restaurant secrets are revealed to help make your food taste better, then it's a showdown between Geoffrey Zakarian's Cherries Jubilee French Toast and Marcela Valladolid's Cafe de la Olla French Toast. Plus, cookbook author Candice Kumai shares some hidden healthy ingredients in desserts while making truffles with dates and Geoffrey makes a Balsamic Boulevardier cocktail.

Try Something New

Everyone's trying something new in The Kitchen, starting with Jeff Mauro's flavorful Hot Cheese Crunchy Mac and Cheese. The hosts share new tricks, including Katie Lee's easy two-ingredient cupcakes. Then, Geoffrey Zakarian experiments with Wok Egg Foo Young for his family, and Katie shares a saucy new spin on a weeknight classic with her Lentil Sloppy Joes. Sunny Anderson shows the steps to make her Easy Salmon Bowl, and the hosts go head-to-head in a blind tasting of trendy new foods.

A Spin on Spring

The Kitchen hosts spin the Seasonal Wheel of Produce to create recipes showcasing their favorite spring ingredients in delicious new ways. Sunny Anderson shines the spotlight on asparagus with her Grilled Asparagus Soup with Chili Cheese Ciabatta Toast. Alex Guarnaschelli dresses up Steamed Whole Artichokes with a Spicy Lemon Caper Mayonnaise. Geoffrey Zakarian revamps rhubarb for his Pork Tenderloin with Rhubarb Glaze and Roasted Spring Onions, and Katie Lee Biegel switches up Cauliflower "Risotto" with Spring Peas. Jeff Mauro freshens up radishes with his Radish, Avocado and Asparagus Salad, and Pepper Teigen stops by with the scoop on her new cookbook.

Breakfast All Day

The Kitchen is celebrating the most epic and versatile meal of the day -- breakfast! Geoffrey Zakarian makes Spicy Eggs in Purgatory, and then Sunny Anderson balances out the spice with her sweet Peaches and Cream Pancakes. Katie Lee Biegel makes Breakfast Nachos using waffle fries, and Alex Guarnaschelli bakes up Larger Than Life Scones. Finally, Jeff Mauro wows with his Waffle Taco with Spicy Sausage and Hot Honey.

Red, White and BBQ

The Kitchen is kicking off grilling season with a Red, White and BBQ bash! Katie Lee whips up a fast-casual favorite, her Beastie Burger, and Sunny Anderson makes a twist on a classic with her Grilled Chicken and Corn Pasta Salad. Geoffrey Zakarian prepares delicious Grilled Shrimp Cups with Aioli, and Chef Roger Mooking stops by with his Chicken Wing Skewers. Jeff Mauro and his special sous chef, Food Network's Jason Smith, create a patriotic Red, White and Blue Ice Cream Sandwich Cake before everyone cools off at the refreshing Watermelon Slushy Bar.

Cook-Out of Control!

The Kitchen hosts are amping up summer foods for an epic summer celebration. Alex Guarnaschelli kicks off the cookout with her Triple Decker Burger with Roasted Vegetables and Cheese Sauce. Next, Katie Lee Biegel brings seafood flair for a crowd with her Lobster Roll Panzanella, and Sunny Anderson shares the best hack for perfect Racked Wings with Mustard BBQ Sauce. Geoffrey Zakarian whips up Pistachio Falafel with a Cardamom-Yogurt Sauce for a tasty party bite, and last but not least, Jeff Mauro thinks on his feet and takes the party to the next level with his Grilled Biscuit Sundae with Peaches and Blueberries.

Mother's Day Made Easy

The Kitchen is giving Mom the day off and making Mother's Day easy. Geoffrey Zakarian starts things off with his delicious Bacon, Onion and Cheese Tart, and then the hosts create beautiful, colorful fruit boards. Sunny Anderson sails through with her Easy Shrimp and Rice Pineapple Boats, and Jeff Mauro shares a shortcut sheet pan Chicken A L'Orange. Alex Guarnaschelli toasts Mom with her Peach Lemonade Spritz, and Katie Lee Biegel wraps up the party on a sweet note with her Limoncello Ginger Tiramisu.

Raise the BBQ

The Kitchen is raising the bar on all your barbecue favorites! First, Jeff Mauro fires things up with his Honey-Glazed Pork Belly Burnt Ends. Then Katie Lee stirs up a side with her Peach Bourbon Baked Beans and Sunny Anderson serves some Easy Apple Slaw with Apple-Jalapeno Dressing. Pitmaster Moe "Big Moe" Cason brings the heat with his Memphis-Style BBQ Chicken Thighs, then Baked in Vermont's Gesine Prado stops by to make a Blackberry Cornbread Cake. After everything gets plated, it's time for a BBQ Party using pit-perfect ideas that will turn any backyard into a barbecue joint.

Spring Into Summer

The Kitchen is serving a week's worth of easy meals perfect for warmer weather, like Katie Lee's Mediterranean Grilled Chicken and Eggplant and Jeff Mauro's Thai Meatballs and Zucchini Noodles. Consumer advocate Janice Lieberman shares her tips for buying prepped ingredients at the supermarket and then uses them in a new spin on Chicken Salad. The hosts share their brilliant kitchen hacks to create a Steak Panzanella, plus Sunny Anderson creates an easy Shrimp "Boil" using only a sheet pan. Finally, the hosts guess which food trends are real and worth trying and which are fake.

Summer in a Snap

The Kitchen is keeping it easy and breezy for summer with recipes to make in a snap. Katie Lee uses the grill to cook a whole meal of Sesame Shrimp and Greens with Rice Foil Packs, and then the hosts pass the Stuffed Grilled Avocados loaded with their favorite guacamole ingredients. Geoffrey Zakarian makes a simple summer pasta, Fusilli with Arugula, Basil Pesto and Crispy Pancetta. Food Network's Christian Petroni grills up his Tenderoni Pizza, and Jeff Mauro dishes out an Atlantic Beach Pie for dessert. Finally, the hosts share their favorite new grocery store shortcuts for summer.


The world’s oldest-known recipes decoded

A team of international scholars versed in culinary history, food chemistry and cuneiform studies has been recreating dishes from the world’s oldest-known recipes.

(This year, we published many inspiring and amazing stories that made us fall in love with the world &ndash and this is one our favourites. Click here for the full list).

The instructions for lamb stew read more like a list of ingredients than a bona fide recipe: &ldquoMeat is used. You prepare water. You add fine-grained salt, dried barley cakes, onion, Persian shallot, and milk. You crush and add leek and garlic.&rdquo But it&rsquos impossible to ask the chef to reveal the missing pieces: This recipe&rsquos writer has been dead for some 4,000 years.

Instead, a team of international scholars versed in culinary history, food chemistry and cuneiform (the Babylonian system of writing first developed by the ancient Sumerians of Mesopotamia) have been working to recreate this dish and three others from the world&rsquos oldest-known recipes. It&rsquos a sort of culinary archaeology that uses tablets from Yale University&rsquos Babylonian Collection to gain a deeper understanding of that culture through the lens of taste.

&ldquoIt&rsquos like trying to reconstruct a song a single note can make all the difference,&rdquo said Gojko Barjamovic, pointing to the paperback-sized tablets under glass at the Yale Peabody Museum of Natural History. Barjamovic, a Harvard University Assyriology expert, retranslated the tablets and put together the interdisciplinary team tasked with bringing the recipes back to life.

Three of Yale&rsquos tablets date to around 1730BC, and a fourth is from about 1,000 years later. All of the tablets are from the Mesopotamian region, which includes Babylon and Assyria &ndash what is today the regions of Iraq south of Baghdad and north of Baghdad, including parts of Syria and Turkey. Of the older three tablets, the most intact is more of a listing of ingredients that amounts to 25 recipes of stews and broths the other two, containing an additional 10-plus recipes, go further in depth with cooking instructions and presentation suggestions, but those are broken and therefore not as legible.

The challenge was to peel back the layers of history while also maintaining authenticity amid the limitations of modern ingredients.

&ldquoThey&rsquore not very informative recipes &ndash maybe four lines long &ndash so you are making a lot of assumptions,&rdquo said Pia Sorensen, a Harvard University food chemist who worked, along with Harvard Science and Cooking Fellow Patricia Jurado Gonzalez, on perfecting the proportions of ingredients using a scientific approach of hypothesis, controls and variables.

&ldquoAll of the food materials today and 4,000 years ago are the same: a piece of meat is basically a piece of meat. From a physics point of view, the process is the same. There is a science there that is the same today as it was 4,000 years ago,&rdquo Jurado Gonzalez said.

The food scientists used what they know about human tastes, preparation essentials that don&rsquot drastically change over time, and what they hypothesised might be correct ingredient proportions to come up with their best guess as to the closest approximation of an authentic recipe.

&ldquoThis idea that we can be guided by what works &ndash if it&rsquos too liquidy, it&rsquos going to be a soup. By looking at the material parameters, we can zoom in on what it is&rdquo &ndash in most cases, a stew, Sorensen said.

What the researchers revealed shows, in part, the evolution of a lamb stew that is still prevalent in Iraq, hand-in-hand with a glimpse back in time at the &ldquohaute cuisine of Mesopotamia&rdquo that highlights the sophistication of 4,000-year-old chefs, said Agnete Lassen, associate curator of the Yale Babylonian Collection.

There is a notion of &lsquocuisine&rsquo in these 4,000-year-old texts

The four dishes culled from the list-style tablet also each have unique uses. Pashrutum, for example, is a soup one might serve someone suffering from a cold, Lassen said, though the meaning of this bland broth accented by leek, coriander and onion flavours translates as &ldquounwinding&rdquo. Elamite broth (&ldquomu elamutum&rdquo), on the other hand, is among two foreign (or &ldquoZukanda&rdquo) dishes listed in the tablets, Barjamovic said.

He equates this to the present-day ubiquity of &ldquoforeign&rdquo dishes like lasagne or skyr or hummus that have been taken out of their homeland and adapted to new palates, and are indicative of contact between neighbouring cultures.

&ldquoThere is a notion of &lsquocuisine&rsquo in these 4,000-year-old texts. There is food which is &lsquoours&rsquo and food that is &lsquoforeign,&rsquo&rdquo Barjamovic said. &ldquoForeign is not bad &ndash only different, and sometimes apparently worth cooking, since they give us the recipe.&rdquo

Ingredients:
1 lb leg of mutton, diced
½ c rendered sheep fat
1 small onion, chopped
½ tsp salt
1 lb beetroot, peeled and diced
1 c rocket, chopped
½ c fresh coriander, chopped
1 c Persian shallot, chopped
1 tsp cumin seeds
1 c beer (a mix of sour beer & German Weißbier)
½ c water
½ c leek, chopped
2 garlic cloves, peeled and crushed

For the garnish:
½ c fresh coriander, finely chopped
½ c kurrat (or spring leek), finely chopped
2 tsp coriander seeds, coarsely crushed

Instructions: Heat sheep fat in a pot wide enough for the diced lamb to spread in one layer. Add lamb and sear on high heat until all moisture evaporates. Fold in the onion and keep cooking until it is almost transparent. Fold in salt, beetroot, rocket, fresh coriander, Persian shallot and cumin. Keep on folding until the moisture evaporates. Pour in beer, and then add water. Give the mixture a light stir and then bring to a boil. Reduce heat and add leek and garlic. Allow to simmer for about an hour until the sauce thickens.

Pound kurrat and remaining fresh coriander into a paste using a mortar and pestle. Ladle the stew into bowls and sprinkle with coriander seeds and kurrat and fresh coriander paste. The dish can be served with steamed bulgur, boiled chickpeas and bread.

Source: Food in Ancient Mesopotamia, Cooking the Yale Babylonian Culinary Recipes, with permission from co-author and translator Gojko Barjamovic.

Though its blood-based broth would be completely forbidden by today&rsquos Islamic and Jewish tradition, the Elamite broth dish originated in what is now Iran, and also uses dill, an ingredient not otherwise mentioned among the tablets, Barjamovic and Lassen said. This is a distinction still apparent today: Iraqi cuisine rarely uses dill, whereas it is common in Iranian cuisine, which may indicate the pattern was established millennia ago, Barjamovic said. Nasrallah notes the &ldquoforeign&rdquo designation is indicative of trade between the two cultures, and an appreciation for tastes not commonly associated with local cuisine. The Babylonians might have associated the taste of dill with Elamite cuisine in the same way that we associate fresh coriander with Hispanic foods, Nasrallah said.

There&rsquos also an element of showmanship and skill that carries over among chefs through the millennia, the researchers noted. Just as today&rsquos molecular gastronomers might delight in plating a dish to play with diners&rsquo expectations, so, too, did Mesopotamian chefs in preparing elaborate feasts fit for high society. Think: the Ferran Adrià flourish of ancient Assyria.

One dish resembles a chicken pot pie, with layers of dough and chunks of bird smothered by a sort of Babylonian béchamel sauce, said culinary historian and Iraqi cuisine expert Nawal Nasrallah, whose research on medieval Arabic foods helped tie the ancient tablets to later cooking techniques from the same region. Its presentation also contains an element of surprise, she said. The bird dish was served covered by a crusty lid, which diners then opened to reveal the meat inside. It&rsquos a food-within-a-food technique Nasrallah sees repeated in the 10th-Century Baghdadi cookbook Kitab al-Tabikh (&ldquoCookery Book&rdquo), describing local medieval traditions, and again in modern Iraqi cuisine.

&ldquoToday, in the Arab world and particularly in Iraq, we pride ourselves in stuffed dishes like dolma. We kind of inherited this tendency of showmanship of cooks,&rdquo Nasrallah said. &ldquoIn this way, I was really fascinated by the continuity of the cuisine and what has survived.&rdquo

This sophistication of preparation in the Babylonian food includes the use of colourful ingredients like saffron or coriander, parsley and chard to appeal to the eye and the palate, as well as employing a fish sauce sourced from the abundance of the Tigris and Euphrates rivers to add an umami element to the dishes, Nasrallah said. Today&rsquos stews from the region are usually red, from tomatoes (which arrived centuries later), but the flavour elements of cumin, coriander, mint, garlic and onions are still recognisable. Rendered sheep&rsquos tail fat (in Arabic, alya) for instance, was considered a delicacy and an &ldquoindispensable ingredient in Iraq, until around the 1960s", Nasrallah said.

&ldquoI see the same tendency from ancient times to today we don&rsquot just add salt and black pepper, we add a combination of spices to enhance the aroma, to enhance the flavour, and we don&rsquot just add it all at once, we add it in stages and we allow the stew to simmer,&rdquo Nasrallah said.

The lamb stew, me-e puhadi, is meant to be eaten with barley cakes crumbled into the liquid, as one might do today with bread to sop up a soup. The scholars&rsquo resulting version of the dish offers a hearty taste and texture teased out from months of trial and error and by using the scientific method of variables and controls to unravel the recipe&rsquos mysteries. They realised, for example, when the inclusion of soapwort, a perennial plant sometimes used as a mild soap, was a mistranslation: adding this ingredient in any measure made the resulting dish bitter, frothy and unpalatable. Similarly, levels of seasonings have a threshold: there is an amount of salt in any dish, whether 4,000 years ago or today, that will render it inedible, they said.

Modern eaters might recognise elements of several cultures&rsquo comfort foods in these Mesopotamian meals. Tuh&rsquou, for instance, uses red beetroots and shares similarities with both the borscht prevalent in Ashkenazi cuisine, as well as a stew prevalent among Iraqi Jews called Kofta Shawandar Hamudh (meatballs with sweet and sour beetroots), according to Nasrallah. The lamb stew, likewise, calls for meat sautéed in sheep-tail&rsquos fat. A close cousin to the stew might be Iraqi pacha, a dish Nasrallah remembers her mother cooking that uses all the parts of the sheep, preparing the carcass in similar ways as are described in the tablets.

&ldquoI was really surprised to find that what is a staple in Iraq today, which is a stew, is also a staple from ancient times, because in Iraq today, that is our daily meal: stew and rice with a bread,&rdquo Nasrallah said. &ldquoIt is really fascinating to see how such a simple dish, with all its infinite variety, has survived from ancient times to present, and in those Babylonian recipes, I see not even the beginnings they already had reached sophisticated levels in cooking those dishes. So who knows how much earlier they began?&rdquo

Ancient Eats is a BBC Travel series that puts trendy foods back into their &lsquoauthentic&rsquo context, exploring the cultures and traditions where they were born.

Join more than three million BBC Travel fans by liking us on Facebook, or follow us on Twitter and Instagram.


You'll LOVE This Cookbook.

"Finally. Finally I found a cookbook that truely is SOUTHERN COOKING!

I just got my cookbook last night and I haven't been able to stop talking about it to everyone I come across or put it down. I love the stories you tell. They mean so much to me to read them about your mother and grandmother. My great-grandmother raised me and she was from Greenville, SC. She told me stories of the KKK and other racist groups she had to endure. But she also told me comforting stories of how they cooked to fuel the soul. What they did back then still amazes me and I hope to learn from them every day.

I love the recipes that I've always heard about but could never get. Now I am able to pass tradition down to my son. Thanks so much for putting this together and sharing a piece of your past with us. I will tell all my friends and family to purchase this book.

Once again, I thank you from the bottom of my heart. Your book brings me joy and I just ecstatic and emotional at reading your personal stories.

Thanks for actually signing the "thank you for purchasing the cookbook" letter. Yes, I noticed that you took the time to do so. What a nice touch in making me feel important.

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Here's presenting our 11 best non-vegetarian dishes to help you get started. From mutton and pork to chicken and fish, there's something for everyone.

1. Grilled Chicken Escalope with Fresh Salsa

Chicken marinated in home-made spice powder and green paste. Grilled to perfection and served with a fresh salsa of grapes, spring onion and cherry tomatoes.

2. Mutton Korma

A flavourful mutton curry, where the meat is stirred with curd, garlic-ginger paste, cloves, cardamom and cinnamon sticks.

3. Pina Colada Pork Ribs

The ingredients of the popular rum-based cocktail team up with pork ribs to create a lip-smacking treat. Pork is slow roasted to soak in the flavours, and the kick of ginger gives it an interesting edge.

4. Tandoori Lamb Chops

Lamb chops marinated in strained yogurt and flavoursome masalas. Cooked till tender, this dish is guaranteed to impress.

5. Malabar Fish Biryani

This classic Malabar Fish Biryani can be devoured at all times. Enjoy the delicious taste of this ever-charming dish.

6. Keema Samosa with Yoghurt Dip

Make this ultimate Punjabi snack from scratch. Dough pockets stuffed with keema masala mixture, fried golden and served with a refreshing hung curd dip.

7. Curried Parmesan Fish Fingers

Tender fish pieces are cut into pieces, wrapped in batter and fried to perfection. Team this with ketchup, mayo or mustard sauce and you're sorted for the evening.

8. Chicken 65

Chicken 65 is said to have originated in Madras (Chennai). This delicious, deep-fried recipe of Chicken 65 is from the house of Tamil Nadu. A popular and easy-to-make snack recipe, fried, full of spice with the flavours of ginger, garlic and chillies.

9. Goan Prawn Curry With Raw Mango

Luscious prawns bathed in a burst of flavours to cook up a brilliant Goan delicacy, enjoy! A perfect seafood, winter recipe that you can pair with rice.

10. Nihari Gosht

A traditional Muslim dish, where the meat almost blends with the gravy. Nihari traditionally means a slow cooked mutton stew, which is said o be originated in the Awadhi kitchen of Lucknow. A popular dish in Pakistan and Bangladesh, Nihari is also considered to be the national dish of Pakistan. The hint of rose water gives this a perfect finish.

11. Butter Chicken

Keeping the classic at the last! Butter chicken is one-of-a-kind recipe that's been passed down from one generation to another and holds a permanent spot on India's menu. This recipe of Butter Chicken from Moti Mahal is easy to follow and makes for an instant conversation-starter!


Pho: Alone at home and needing a hug? Try warming up with some of this comforting Vietnamese soup (pronounced "fuh"). The Forked Spoon's recipe may be time-consuming, but great (and flavorful!) things take time.

Seafood Pho with shrimp and fish cake (Photo: 4kodiak, Getty Images)

Banh mi: This Vietnamese sandwich can be filled with all sorts of meats and vegetables. Food&Wine.com's version has peppery pork and hoisin sauce for a satisfying bite.


10 Food Museums Besides The Museum of Food and Drink

Early this morning, the
Museum of Food and Drink reached the $80,000 goal of its Kickstarter campaign to get its first exhibition off the ground: a mobile, informative, and explosive display of an old-school puffing gun, a giant machine that turns rice (or anything else you can throw in it) into little puffballs, breakfast cereal-style.
Dave Arnold, the cocktail whiz and general food mad scientist behind Booker and Dax (and a lot of great Bon Appetit videos ) is MOFAD's motivating force, and this kind of exhibit, showing a fascinating, fun, and otherwise totally unknown part of the food world we live in, is exactly what weɽ love to see more of in the future.

But while MOFAD's wide-ranging mission--to make a bricks-and-mortar museum dedicated to everything fascinating about food, with interactive tasting, smelling, and touching--is pretty novel (and definitely ambitious), there already are a lot of food museums out there in the world. Some are corporate-sponsored brandapaloozas (the Dr. Pepper Museum and Free Enterprise Institute), others are weird little labors of love (the Burnt Food Museum), and some are even fully formed, world-class institutions (the Shin-Yokohama Ramen Museum), but all have something to offer the average food-and-museum-lover.

You should definitely go check out the MOFAD kickstarte r, but if you want a little context for what they're trying to do, here's our collection of some of the world's best (and weirdest) food museums:

The SPAM Museum
Location: St. Austin, MN
Founder: Hormel Foods Corporation (the makers of SPAM)
Best Exhibit: A toss-up between the SPAM Game Show quiz, complete with a life-sized, tuxedo-wearing video host, and the WWII exhibit. According to the SPAM Museum's website, some "meat historians" refer to it as the "Guggenham," Porkopolis, or MOMA (Museum of Meat-Themed Awesomeness). Upon entering the museum's lobby, visitors encounter the SPAM wall, made of nearly 4,000 old cans, before moving on to dozens of advertising exhibits, video displays, and even a Monty Python exhibit, dedicated to the famous SPAM skit. And if you get overwhelmed navigating the museum's sprawling 16,650 square feet, there are Spambassadors on the job to help you find your way.
Images, clockwise from top left: SPAM around the world, the SPAM Can Man, the WWII Exhibit, Monty Python's SPAM-loving viking (Credit: AnubisAbyss , Jimmy Emerson , AnubisAbyss , Great Beyond )

The Frietmuseum
Location: Bruges, Belgium
Founder: Eddy van Belle, chairman of the Puratos Group, a Belgian food corporation
Best Exhibit: A look at the history of the potato, including pre-Colombian Inca vases, and, of course, the frites on site (5.50 euros for a cone, full selection of sauces, and a drink). A true 21st-century institution, the world's only potato fry (don't call them French!) museum started with a Google. Specifically, Eddy van Belle, chairman of the Puratos Group in Belgium and lover of Belgian frites, googled "fry museum" and came up with nothing. So he opened the Frietmuseum in 2008, in a 14th-century building in the seaside Belgian town of Bruges. There's a collection of vintage chip fryers, pre-Colombian potato artifacts, and crispy frites cooked--sorry, double-cooked--onsite in a vintage fryer.
(Credit: courtesy the Frietmuseum)

The Ramen Museum
Location: Yokohama, Japan
Founder: Yoji Iwaoka, former real-estate broker and Yokohama native
Best Exhibit: A full replica of a postwar Tokyo street lined with ramen shops, serving bowls representing nine of Japan's major ramen styles. Opened in 1994, the Shin-Yokohama Ramen Museum isn't just a museum--it's literally a theme park dedicated to ramen noodles. The ground floor houses a series of educational exhibits about ramen in general, and a food culture retrospective on Momofuku Ando, the inventor of Cup o' Noodles. The main attraction? A two-story recreation of Tokyo in 1958, the year instant noodles were invented. Nine ramen shops, operated by real Japanese ramen restaurants and designed to match the late-❐s downtown scene, pay homage to ramen by, well, serving delicious ramen. Each shop gives patrons a passport stamped with its emblem, a sign of their nostalgic visit to the golden age of Japanese ramen.
(Credit: arcreyes )

The Pulmuone Kimchi Museum
Location: Seoul, Korea
Founder: Pulmuone, Inc., one of Korea's largest food corporations
Best Exhibit: The display of 80 different kimchi varieties, followed by a step-by-step breakdown of the kimchi-making process. One section of the museum chronicles the history of kimchi in South Korea, exhibiting "ancient" cookbooks and fermenting jars from the 14th and 15th centuries. The other section teaches visitors about the process of making 80 different types of kimchi through dioramas, models and an instructional movie. A sampling room offers kimchi samples, while another area contains microscopes that guests can use to watch lactobacillus--the fermenting agent in kimchi--at work. One of the museum's most popular attractions is the Picture Spot where you can pose with a mannequin of a woman wearing traditional Korean dress, holding radish kimchi in her chopsticks. If you do not like kimchi, you will probably not enjoy this museum.
(Credit: ecodallaluna )

The Currywurst Museum
Location: Berlin, Germany
Founder: Martin Loewer (plus 20 private donors that Loewer found over four years to raise the 5 million euros needed for startup)
Best Exhibit: The whole museum is extremely well-designed, from the simulated interactive currywurst kitchen (you "chop" sausages on a screen) to the detailed map of currywurst outlets in Berlin. Opened in 2009, on the 60th anniversary of the dish's creation, the Currywurst Museum is dedicated to Berlin's favorite snack: sliced sausage topped with a curry sauce. An interactive exhibit, led by the museum's mascot QWoo (a giant currywurst), guides visitors through different areas--a section devoted to the life story of Herta Heuwer, the inventor of the currywurst sauce, an area with models of currywurst street stalls and kiosks, and an experimental eat-in kitchen where guests can sample currywurst. The Spice Chamber has sniffing stations and "drawer elements" for visitors to smell and guess the elements of the curry powders. Each ticket includes a complimentary "Currywurst in the Cup," and you can also get some c-wurst from the museum's mini-tractor-trailer-style currywurstmobile .
(Credit: courtesy the Currywurst Museum )

The Dr. Pepper Museum and Free Enterprise Institute
Location: Waco, TX
Founder: Dr. Pepper (for the museum), W.W. "Foots" Clements, former CEO and President of the Dr. Pepper Company (for the Free Enterprise Institute)
Best Exhibit: Advertising and Marketing Kid Style, which teaches grade-schoolers the basics of building a brand. You might think that a Dr. Pepper museum, housed in the company's former bottling facility (shuttered in 1965 when production shifted to cans), would be mostly about Dr. Pepper. But as Jack McKinney, the museum's director, told the Los Angeles Times in 2011, "The educational mission of the museum is free enterprise," defined on the museum's website as "the freedom of individuals and businesses to operate and compete with a minimum of government interference or regulation." The Free Enterprise Institute, founded at the Dr. Pepper museum in 1997, hosts seminars for students from grade school on up called "Advertising and Marketing Kid Style," which runs through the history of the company, the history of advertising, and how to make an effective slogan and logo, before mixing up their own soft drinks and workshopping how to "sell" them to an imaginary public. The museum also has archival ad exhibits, artifacts from extinct soda brands, and fully functioning soda fountain, where jerks mix up old-school Dr. Pepper syrup with seltzer. Free enterprise can work up a mighty thirst.
Image: Scouts check out a replica of the drug store where Wade Morrison--the original Dr Pepper--sold his first sodas. (Credit: cmiked )**

The International Banana Club Museum
Location: Apple Valley, CA
Founder: Ken "Top Banana" Bannister
Best Exhibit: "All the contents of the Banana Museum were sold in 2010" The International Banana Club Museum might be defunct, but oh, what a museum it was! Ken "T.B." (for "Top Banana") Bannister dubbed himself leader of the International Banana Club in 1972 as a way to get his name out there during a convention, and soon started receiving gifts of bananas and banana paraphernalia from around the world. He created the museum (a room in his home) in 1976 to house all that banana action, and adopted the persona of "The Banana Man," appearing on countless TV shows, and accepted applications to join the club (where you could earn a doctorate, or "PhB," in Bananistry).
(Credit: The International Banana Club Museum )

The Mariager Salt Center
Location: Mariager, Denmark
Founder: Unclear
Best Exhibit: The world's largest collection of salt cellars, and the Dead Sea Pool, a bath with a 30 percent salt content that you can float around in The world is surprisingly well-supplied when it comes to salt museums, but the Danish Mariager Salt Center, billed as "Scandinavia's only salt experience center," is probably the best. Why? Not only is it home to the Guinness Book of World Records-certified largest salt cellar collection on the planet, but you can strip down and float around in a warm, salty bath, the "Dead Sea Pool," before visiting a reconstruction of a Polish salt mine, learning about salt-tolerant plants, or checking out some salty flicks in the Salt Cinema.

The Jell-O Museum/Gallery
Location: LeRoy, NY
Founder: LeRoy Historical Society
Best Exhibit: The Bill Cosby case This museum is in a small town called LeRoy, NY, the birthplace of Jell-O, and it's packed with historical advertising, packaging, and recipes for the gelatinous treat. It's small enough that, depending on when you show up, you're likely to get a personal tour around the collection from one of the museum employees (and will probably be the only tourist there).
The Cosby vitrine (Credit: basykes )

The Burnt Food Museum
Location: Arlington, MA
Founder: Deborah Henson-Conant, professional harpist and occasional bad cook
Best Exhibit: "Before & After: Whole Wheat," "Forever Shrimp Kebab," "Green Beans Black" Containing "some of the best carbonized culinary artwork in the world," the Burnt Food Museum was started when founder and curator Deborah Henson-Conant put some apple cider on the stove to heat up, got distracted by a long phone call, and came back to find the cider burnt down to a black crust. Now, submissions pour in (well, trickle in) from all over, like " Kruncheroni 'N Cheese ," from a couple whose son messed up microwaving mac and cheese and hid the burnt remains under his bed in shame, and " Honey, I Found It! ," a pan of cooking utensils accidentally melted to a baking sheet left in the oven for storage. You can see most of the collection online, or arrange for a private viewing if you're in the area.
"Free-Standing Hot Apple Cider, one of the museum's earliest acquisitions (Credit: courtesy the Burnt Food Museum )**


16. Locusts, Israel

Israel has of late been suffering from a plague of locusts, but fortunately this is the only insect to be considered Kosher, so Israelis have been eradicating the pests in a unique way: by eating them. Deep-fried and chocolate-covered locusts are apparently going down a storm (no pun intended). Many people used to think that insects and bugs were some of the weirdest foods around the world, but they've seen something of a resurgence in recent years – don't be surprised to find them popping up on an increasing number of menus worldwide.

Besides locusts, there's plenty of Bureka, Hummus, and Malabi to taste (just to name a few). You can find them all over Israel or join one of the foodie tours like the Local Food Experience from Tel Aviv.

Disgusting food: a big portion of fired locusts (grasshoppers) © Louis Ortiz/Shutterstock