Friday, August 22, 2008

foul foods of the world

I've not yet tried surströmming (fermented herring). I have tried nattō (fermented soya beans) and blue-vein cheese. Contrary to our gut feelings, they are actually good to eat. Why should we "acquire" a taste for something that our reflexes guard so strongly against? Is this a bit like the thrill of bungee-jumping? Despite all our senses telling us to refrain, we overcome our innate fear of food with reason, chew, swallow, and smile with exhilaration.

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