{"title":"《蟾蜍的味道","authors":"Bernard L. Herman","doi":"10.5149/northcarolina/9781469653471.003.0011","DOIUrl":null,"url":null,"abstract":"The is chapter explores the natural and culinary history of toads (the fish, not the amphibian) as well as a specialized fishery and invention around a seasonal catch. The toads rise from a “trash” by-catch to a delicacy speaks to evolving sensibilities around cuisine and terroir. A toad is a complicated creature. It tests the boundaries of Leviticus and chart the dangers of gastronomy. The chapter makes extensive use of oral history, natural history, and local foodways.","PeriodicalId":421548,"journal":{"name":"A South You Never Ate","volume":"115 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A Taste for Toads\",\"authors\":\"Bernard L. Herman\",\"doi\":\"10.5149/northcarolina/9781469653471.003.0011\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The is chapter explores the natural and culinary history of toads (the fish, not the amphibian) as well as a specialized fishery and invention around a seasonal catch. The toads rise from a “trash” by-catch to a delicacy speaks to evolving sensibilities around cuisine and terroir. A toad is a complicated creature. It tests the boundaries of Leviticus and chart the dangers of gastronomy. The chapter makes extensive use of oral history, natural history, and local foodways.\",\"PeriodicalId\":421548,\"journal\":{\"name\":\"A South You Never Ate\",\"volume\":\"115 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-10-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"A South You Never Ate\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5149/northcarolina/9781469653471.003.0011\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"A South You Never Ate","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5149/northcarolina/9781469653471.003.0011","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The is chapter explores the natural and culinary history of toads (the fish, not the amphibian) as well as a specialized fishery and invention around a seasonal catch. The toads rise from a “trash” by-catch to a delicacy speaks to evolving sensibilities around cuisine and terroir. A toad is a complicated creature. It tests the boundaries of Leviticus and chart the dangers of gastronomy. The chapter makes extensive use of oral history, natural history, and local foodways.
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