“Unraveling Culinary Curiosities: 30 Unexpected Foods and the Surprising Stories Behind Their Discovery!”
Image credits: Leeser
#27
Artichokes.
oldcrustybutz reply:
I kinda feel like they're a specialization from a generalization though.
There are the more generalized Cardoon thistles where you more eat the stalk and stems which wouldn't be that big of a stretch to throw them on some coals, peel, and enjoy. Later someone found that the flower base was even better because you can use it as a bunch of tiny spoons to deliver copious amounts of butter to your cardoon hole.
Image credits: soserva
#28
That blowfish stuff. The kind that they have to be super careful when preparing. How’d they figure out being good enough to prepare it?
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#29
Green Olives? Poison until soaked in brine? How did that get figured out?
Image credits: Dyrogitory
#30
Balut. A duck embryo still in the shell.
Image credits: ResponsibleJaguar109
