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ISBN-10: 0762751401
ISBN-13: 9780762751402
Edition: 2010
List price: $18.95
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Description:
A seasoned comedian's love letter to America's food curiosities the regional cuisines, the culinary oddities, the weird and the wonderful "Mark DeCarlo is a Groucho Marx for the '90's." PEOPLE Whether it be fish ice cream, kudzu tempura, or even sausage, Mark DeCarlo always wonders, "Who the hell thought to eat this stuff thefirsttime?" We find out in this hilarious celebration of the genesis of America's most creative and idiosyncratic food traditions, and the people who keep these food traditions alive. Join the master comedian on his journey across the United States to visit these people and their foods in their natural habitatsplaces like the French Quarter of New Orleans, lush Maui… resorts, and the Annual Road Kill Cook-off Festival in West Virginia. From the obvious and beloved (Buffalo wings, Boston clam chowder, hush puppies, and strawberry shortcake) to the bizarre and, well, beloved by some (Rocky Mountain oysters, fried rattlesnake, scrapple, and deep fried Twinkies), DeCarlo takes readers on a rollicking tour of the people and places behind America's greatest food inventions. Each chapter features the story behind a particular food (moosehead soup, anyone?) and the people who love it. Signature recipes, snapshot photos from the road, along with "Road Rules" on how to discover the real America all spice up the travelogue. It's a love letter to America's culinary curiosities, providing armchair travelers with a tour of the wackiest and kitschiest food festivals, delicacies, and people this country has to offer. Mark DeCarlo is an actor, comedian, TV and radio host, and voiceover artist. He is known as the voice of Hugh Neutron on Nickelodeon's hit series,Jimmy Neutron, Boy Genius.Mark has regular guest spots on radio stations across Americamost notably, in his hometown of Chicago on WGN Radio, with comedic food/travel segments. He hosted four seasons of the popular TV showTaste of America(20052008); his live show with chef Emeril Lagasse is moving from Atlantic City to Caesar's Palace in Las Vegas in 2010. More on Mark and his work can be found at his Web site, markdecarlo.com . FROM THE AUTHOR'S FOREWORD Consider the oyster. Unopened, dirty, and habitually covered with muddy, green crap. If you didn't know that it was hollow and contained a tasty glob of salty protein, would you ever guess that this rock was edible? Well . . . somebody did. Deep in the recesses of time, some caveman or beach-dwelling ape not only discovered that oysters aren't rocks . . . but that they're tastyas long as you've got Tabasco and a date for the night. But for every 'oyster,' success story, there are thousands of casualties that will forever remain unkn