Locusts and termites are unlikely candidates for an American dinner menu, but they are high-protein foods that nourish many Africans who, argues Anthropologist Marvin Harris, make such choices by preference that developed from necessity. Seemingly bizarre culinary customs are revealed as plain common sense by the author in an insightful and intriguing new book, Good to Eat (Simon & Schuster; $17.95). Citing economic, ecological and health considerations as forerunners of religious, folkloric and even social eating customs, Harris writes, "When India's Hindus spurn beef, Jews and Moslems abominate pork, and Americans barely avoid retching at the thought of dog stew ....
To continue reading:
or
Log-In
