Cover title. On the title page the word "world" in the subtitle is mistakenly spelled as "word."

Let the journey begin! -- Frog shake: an Inca breakfast (Peru) -- Ant larvae: escamoles (Mexico) -- Fried testicles: Rocky Mountain oysters (USA and Canada) -- Fermented birds: kiviak (Greenland) -- Cured shark: hákarl (Iceland) -- Jellied eels (England) -- Blood soup: Schwarzsauer (Germany) -- Snails: escargots de Bourgogne (France) -- Duck liver pâté: foie gras (France) -- Stewed cow's intestines: callos (Spain) -- Maggot cheese: casu marzu (Italy) -- Stinky herrings: surströmming (Sweden) -- Hairy caterpillars: madora (Africa) -- Fresh milk and blood shake: Maasai drink (Kenya and Tanzania) -- Poop coffee: kopi luwak (Indonesia) -- Fried tarantula: Cambodian snack (Cambodia) -- Stinky tofu: chòudòufu (Taiwan) -- Wriggling live octopus: sannakji (Japan and South Korea) -- Giant tuna eyeballs: the popular "delicacy" (Japan)

"Have you ever wondered what some of the world's most disgusting dishes are? Cow's intestines, jellied eels, gigantic tuna eyeballs, stinky herrings... These might sound like disgusting ingredients to make witches' potions with, but no, they are delicious and exclusive delicacies served in different parts of the world. The aim of this book is to question what we consider disgusting and to show the incredible diversity and creativity of the world's cuisine. Dish by dish, you'll also discover surprising stories and historical facts."--Back cover

In English. Translated from the Spanish