Those ‘other’ cuisines…

It’s obviously not of course; otherwise there’d be no book about it…

Unmentionable Cuisine by Calvin W. Schwabe

Originally released in 1979, this paperback edition came out in 1994. Looking at the preface, it shows a lot of promise to be a very interesting read; not least to see how well the ideas — by a US academic — have aged and/or come to maturity.

Preface to Unmentionable Cuisine by Calvin W. Schwabe

About Salute The Pig

Charcuterie, smoking, curing, brining and all things porcine. Brought to you from deepest, darkest Cambs, England by Chris Bulow. In the smoker or in the kitchen.... Salutate porcum!
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  1. COP26 looks like being the proverbial damp squib. Climate change is a’coming, so get ready to prepare yourself for rat fricassée…

  2. I see what you did there Chris!

    Imaginative creative cooking- reducing the rat population……
    I’m going to leave that to the Chinese and Diesel! 🤣🤣

    G x

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