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Why Fish Fart: Gross but True Things You'll Wish You Didn't Know
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About Why Fish Fart: Gross But True Things You'll Wish
Product Description Get ready to squirm and squeal over the craziest facts you've ever heard! Have you ever wondered: How many pounds of insect parts the average person eats each year? Which specialty coffee is made from poop? How someone turned farting into a job? No? Then don’t open this book. The world around you is pretty wonderful, but also extremely weird. For very odd facts about the human body, look for Why You Shouldn't Eat Your Boogers: Gross but True Things You Don't Want to Know About Your Body. From School Library Journal Gr 4–6—Did you know that someone actually invented underwear that blocks the smell of farts? Or that, historically, there were some people who got paid to collect poop for scientists? Readers will learn these facts and more in this book that is part of a series that's ideal for reluctant readers. These engaging facts are objectively presented and interesting, while the layout is well done and simple to follow. The hilarious illustrations complement the text, adding a lighthearted tone. The author's writing style is clear, precise, and lively. Although the inclusion of a glossary, a pronunciation guide, and sources for more information would have been helpful, this title will still spark an interest in science in students. Readers will also enjoy the other two books in the series, Why You Shouldn't Eat Your Boogers (2008) and Why Dogs Eat Poop (2010, both Penguin). Recommended.—Kira Moody, Whitmore Public Library, Salt Lake City, UT About the Author Francesca Gould is an anatomy and physiology teacher as well as a writer. She lives in the United Kingdom. Excerpt. © Reprinted by permission. All rights reserved. Chapter One—Obscene Cuisine What is 'dancing-eating'? 'Dancing-eating' or, to give it its proper name, 'Odorigui', is the Japanese practice of eating live animals. One common odorigui dish is a small, transparent fish called 'shirouo', which is served in alcohol, and washed down with sake. More adventurous diners prefer to feast themselves on live octopus. To prepare this dish, the chef will remove the live octopus from a large tank, slice off one tentacle, and then simply serve it on a plate with some soy sauce. Apparently, the limb continues to writhe and twist on your plate, and when you eat it, the suckers attach themselves to the roof of your mouth. However, the Japanese are not alone in their taste for very, very fresh meat. In China, there is a popular dish called 'drunken shrimp', which is also eaten live. When the dish arrives, it comes swimming in a bowl of sweet alcohol, which is supposed to help make the shrimp a little less feisty and, because it's effectively in a drunken stupor, prevents it from escaping. The shrimp should be left to swim in the alcohol for about five minutes, before being eaten. The normal way to eat drunken shrimp is then to remove it from the bowl using chopsticks, and put in on a plate. The diner then removes the shrimp's head with their fingers, before munching on its twitching body. The Japanese also enjoy a similar dish called 'drunken crab'. However, both these practices sound quite bland when compared with the extraordinary dish served at Pingxiang, on the border with Vietnam. Diners here buy live monkeys at the market, and then take them to a local inn, to have them prepared by a chef. This preparation consists of forcing the monkeys to drink large amounts of rice wine, until they pass out. Then, the chefs bind the monkey's limbs, chop open its skull, and scoop out the brains into a bowl. Apparently, the test of a well-prepared monkey brain is that the blood vessels should still be pulsing when the dish is served. The brains are eaten with condiments including pickled ginger, chili pepper, fried peanuts, and coriander. It is said that monkey brain tastes like tofu, which rather begs the question—wouldn't it be simpler to just buy some tofu? Which dish, properly prepared, should contain just enough poison to numb your lips?
