[Pictured Above: Snake Meat]
One of the most fascinating things about our planet is the how vastly the food is from country to country. The American palette is probably more limited than most, relegated mostly to the various kinds of meats, vegetables and other basic foodstuffs found at the local supermarket, while other places have no qualms whatsoever about chopping up a dog for dinner.
Am I suggesting we start eating our canine friends? Not at all. What we eat is, of course, based mostly on what is locally available. It's a whole lot more expensive to ship exotic foods from halfway across the world than it is to slaughter a cow from a nearby farm, have it chopped into steaks at the butcher and bring it home for Sunday dinner. But when was the last time you ate buffalo, alligator, or rattlesnake? How about a nice, hearty grub stew?
I'm betting the overwhelming majority would say never. The thing is, all of the aforementioned items can be found right here in the U.S. , but save for survivalists, adventurous restaurant owners and the eaters that they cater to, we eat only what is easy to farm or widely available. In reality, slaughtering a chicken or a pig is not much different from killing a gator or fishing for shark. They're all edible, they all taste different, each with a distinct texture.
I'm not suggesting we all switch over to monkey brains, insects or moose-meat for good, but it'd certainly be fun to try out some alternatives to chicken, pork and beef. Why do you think people avoid more exotic meat options?