An Intimate Look at Why People Hate the Foods They Do
Why do we hate the foods that we do? For those who have strong aversions, they have their reasons. The smell of fish brings some to the verge of vomiting, the dangers of uncooked chicken can keep one at an arm’s length, and there are certain people who just can’t get past a cucumber’s slimy seeds.
In Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate, author Stephanie V.W. Lucianovic examines the inner-workings of a picky eater’s mind through the telling of her own personal journey.
Lucianovic began her battle with food at a very young age, and her story weaves throughout the challenges she faced, beginning at childhood with stories of the dinner table "Three Bite Rule," and carrying on into adulthood, where she feared not meeting her in-laws but what they would serve her.
Using science, wit, and charm to examine food phobias and why they exist, Lucianovic writes about a plight that so many of us suffer from yet has so little evidence or scientific reason behind it. As Amanda Hesser, author of The Essential New York Times Cookbook put it in her praise for the book, "It takes a picky eater to understand picky eaters," and Lucianovic succeeds in doing just that, and writes their story in a way that helps the world understand and appreciate them.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce