These foods were not blessed with good looks. What brought us to start eating them, we really don’t know. Instagram shudders whenever they appear on our plate. Given that we photograph the majority of what we eat, it is not these foods’ turn to be hounded by the paparazzi.
This Chinese delicacy consists of an egg, which has been preserved in clay, salt, ash, quicklime, and rice hulls for anywhere between a few weeks and several months. During this ageing period, the yolk becomes dark grey and creamy, while the white turns into a dark brown, translucent jelly.
Whether it’s brain, liver, or kidney, these slippery, gelatinous foodstuffs are difficult to mentally swallow for the squeamish amongst us. It’s also pretty tricky to disguise these organs on a plate — a camera and a plate of offal should never be seen in close proximity to one another.
This is not an ancient teacher’s wrinkled claw; it’s a zesty Asian citrus fruit. Buddha’s Hand is considered to be a sign of happiness and good fortune, but it’s going to take some persuading for us to swap out our oranges and lemons for this lumpy, yellow fruit.
Long, slippery snakes of the sea, eels are one of the scariest looking foods on earth. Thankfully they’re so big they probably won’t fit in your camera’s frame, just in case you were tempted to snap a photo of this sea monster.
“Frogspawn” is the first word that springs to mind when looking at those chia puddings lined up in the fridges at health food stores. No matter how much protein each little seed contains, it takes a lot of dedication to eat a spoonful of this gelatinous superfood.
If vegetables had brains, this is what they’d look like. You’d never believe that such a popular purée could be made from such an ugly, gnarled fruit. Luckily for this vegetable, we do love its taste, otherwise we would not be digging up any more from its underground home.
If oysters served elegantly on ice weren’t a sought-after delicacy in the food world, we’re not sure we’d be getting our phones out to share an image of these shriveled mollusks. For now though, we’ll try not to stare at them too hard and continue to enjoy their salty, fresh, briny taste whenever we can.