Athenaeum of Epiphanies, Oddities, & Wonders

A southern dish made by breading and deep-frying the ribs of the bigmouth buffalo fish. Served with french fries, hushpuppies, or coleslaw.

Pufferfish. Served in Japan, typically sliced thinly and arranged on a plate to resemble a lotus. Between 34 and 64 people are hospitalized and up to six people are killed each year from the poison, which is more deadly than cyanide.

The Pacific geoduck is a species of large saltwater clam. Usually served raw as sashimi, but occasionally stir fried. It looks a bit like you are eating an elephant trunk.

A Scandinavian dish of dried cod or whitefish that has been soaked in lye and then rehydrated. Has a mild fish flavor and a gelatinous texture.

Rather self explanatory. The soup consists of coconut milk, spices, and ginger, not to mention the fruit bat glaring up at you for planning to eat it.

Brain matter is composed mostly of fatty tissue, with a very mild, almost sweet flavor and a soft texture akin to heavily whipped cream. Sheep brains lend themselves fantastically to frying, though you can also poach, roast or saute them with excellent results.

A traditional Canadian and Alaskan dish made by boiling and then slicing a moose's nose and covering it in a gelatinized broth. The result is a soft, jelly-like loaf that's eaten in slices.

A Mongolian drink made from a pickled sheep's eye floating in tomato juice. Said to help with hangovers.

A fertilized duck egg that is boiled or steamed and eaten from the shell. The egg is incubated for seven to eighteen days until the bones are just developing so there is a nice crunch. It is said to taste like chicken soup with egg in it. Commonly sold as street food.

Made by covering eggs in a paste of clay, ash, salt,quicklime, and tea. They are then left in a sealed container for weeks or months. The egg white becomes dark brown or black and jelly-like and the egg yolk becomes dark greenish gray and creamy. Century eggs have a rich, savory flavor often described as earthy or even slightly sulfurous.

A Japanese delicacy of fish milt, or sperm sacs, which is eaten raw or cooked. It has a greasy, creamy texture and a rich, slightly sweet and umami flavor. Sort of like a custard.

Tong zi dan, or virgin boy eggs, are a traditional dish in China in which eggs are boiled in the urine of young boys, preferably under the age of ten. They are paid by street vendors for urine, in which the eggs are then boiled all day.

A Chinese soup made from the nests of certain swiftlet birds. The nests are constructed from solidified saliva and are known for their unique gelatinous texture and perceived medicinal properties. The nests are collected, cleaned, then simmered in broth, often with other ingredients like ginger, rock sugar, or dried fruits, to create a gelatinous soup. It's a highly prized delicacy in Chinese cuisine and can be quite expensive.

Maggot cheese. Sardinian sheep milk cheese which is left out for the flies to lay their eggs in. When they hatch, the larvae eat their way through the cheese, adding to the nutrients, flavor, creaminess, and of course protein. I'm sold, what about you?

Otherwise known as corn smut. A parasitic plant disease that grows on ears of corn, around the kernels. It has a smokey, earthy, truffle-ish flavor. It is called Mexican truffle and is considered a delicacy. It’s also very nutritious.

Some genius in Mississippi decided to put dill pickles in kool-aid and kool-ickles were born. Both savory and sweet, this southern delicacy most likely originated as a prank.