By Euphoria Snax, (with special guest Chef de Partay, Tristan Brioche)
Euphoria Snax
As usual, the wonderful people at GDM have given me a fabulously Unusual brief for this issue.
Pondering where I might begin with research, I began thinking of the very first time I ever heard of ‘unusual’ food and, as usual, found myself sitting at Grandmother Snax’s giant kitchen table, looking at an array of unknown things.
I felt like Alice zooming down the rabbit hole, one bite making my taste buds grow to experience next-level delicious; the next bite reducing my entire being to tiny cringing mess of burning in the back of my throat.
Grandmother was nevertheless so proud of me that I gave it a go, and I took great delight in her suggesting my ‘whipper-snaxer’ cousins were actually ‘whipper-wimps’.
The story of unusual food, however, is fascinating no matter what the taste. Throughout history, "unusual" food has often stemmed from necessity, opulence, or cultural tradition. Examples range from Roman dormice and fermented fish sauce (garum) to medieval swan roasts, all reflecting shifting culinary norms over centuries. Many modern delicacies were once considered food for the poor or desperate, such as lobster, which was once fed to prisoners.
Pondering where I might begin with research, I began thinking of the very first time I ever heard of ‘unusual’ food and, as usual, found myself sitting at Grandmother Snax’s giant kitchen table, looking at an array of unknown things.
I felt like Alice zooming down the rabbit hole, one bite making my taste buds grow to experience next-level delicious; the next bite reducing my entire being to tiny cringing mess of burning in the back of my throat.
Grandmother was nevertheless so proud of me that I gave it a go, and I took great delight in her suggesting my ‘whipper-snaxer’ cousins were actually ‘whipper-wimps’.
The story of unusual food, however, is fascinating no matter what the taste. Throughout history, "unusual" food has often stemmed from necessity, opulence, or cultural tradition. Examples range from Roman dormice and fermented fish sauce (garum) to medieval swan roasts, all reflecting shifting culinary norms over centuries. Many modern delicacies were once considered food for the poor or desperate, such as lobster, which was once fed to prisoners.
"Please, help yourself to the cockentrice."
But don’t let any of these put you completely off!
Trying to put those decidedly frightening lists of unusual foods and beliefs behind out of memory AND being a SNAX afficionado, I explored a little further to find some more acceptable - but still weirdly unusual - actual origins of crazy snacks.
When we eat something, we think about flavour, texture, maybe even calories — but almost never about who invented the darn thing in the first place. Not the store or the factory or the farm, but the actual human who said, ‘you know what the world needs? This.’
- Ancient & Medieval Delicacies: Romans ate dormice stuffed with pork and pine nuts. In the Middle Ages, elite diners enjoyed a "cockentrice," which was a pig top-half sewn onto a capon bottom-half.
- Survival Food: Icelandic hákarl (fermented shark) was developed to preserve food in a harsh climate. Greenlanders created kiviak, which consists of small birds fermented inside a seal carcass.
- Unexpected Origins: Ketchup was originally a fermented fish sauce, not tomato based. Lobster was once known as the "cockroach of the sea" and was fed only to servants or prisoners in colonial America.
- Bizarre Traditions: In China's Dongyang region, eggs are traditionally soaked and boiled in the urine of young schoolboys.
- Strange Pairings: In the Victorian era, as well as earlier, cuisines often used sweet and savory together, such as jellied calf’s head or ambergris (whale vomit) in sweets.
Trying to put those decidedly frightening lists of unusual foods and beliefs behind out of memory AND being a SNAX afficionado, I explored a little further to find some more acceptable - but still weirdly unusual - actual origins of crazy snacks.
When we eat something, we think about flavour, texture, maybe even calories — but almost never about who invented the darn thing in the first place. Not the store or the factory or the farm, but the actual human who said, ‘you know what the world needs? This.’
Packaged foods don’t magically appear; someone had to create them, sometimes intentionally, sometimes by accident, and often for reasons that make absolutely no sense today.
And wow, do some of these foods have wild backstories. Case in point: graham crackers were invented by a Presbyterian minister who thought blandness could keep people’s sexual urges in check. (Spoiler: probably not.) That revelation made me wonder what other foods came from equally strange ideas. Here are a few that definitely qualify.
Trust an 11-year-old boy to invent the popsicle by accident.
Some of the best inventions happen by accident, and the popsicle is no exception. According to popular legend, 11-year-old Frank Epperson of San Francisco was mixing powdered soda and water with a wooden stirrer when he left the concoction outside overnight. A chilly evening did the rest. By morning, the mixture had frozen solid and could be eaten straight from the stick. Frank later dubbed his creation the "Eppsicle" and began selling it around the neighbourhood. Years later, after securing a patent, the frozen treat was renamed the "Popsicle" by his children, who affectionately called him Pop.
The Earl Who Invented Lunch on the Run.
People have wrapped food in bread for centuries, but the sandwich owes its name to an unlikely source: John Montagu, the fourth Earl of Sandwich. A keen gambler, Montagu reportedly disliked leaving the card table for meals. His solution was simple but ingenious... meat tucked between slices of bread, allowing him to eat with one hand while continuing to play with the other. What began as a convenience for one busy aristocrat soon became one of the world's most popular meals.
And wow, do some of these foods have wild backstories. Case in point: graham crackers were invented by a Presbyterian minister who thought blandness could keep people’s sexual urges in check. (Spoiler: probably not.) That revelation made me wonder what other foods came from equally strange ideas. Here are a few that definitely qualify.
Trust an 11-year-old boy to invent the popsicle by accident.
Some of the best inventions happen by accident, and the popsicle is no exception. According to popular legend, 11-year-old Frank Epperson of San Francisco was mixing powdered soda and water with a wooden stirrer when he left the concoction outside overnight. A chilly evening did the rest. By morning, the mixture had frozen solid and could be eaten straight from the stick. Frank later dubbed his creation the "Eppsicle" and began selling it around the neighbourhood. Years later, after securing a patent, the frozen treat was renamed the "Popsicle" by his children, who affectionately called him Pop.
The Earl Who Invented Lunch on the Run.
People have wrapped food in bread for centuries, but the sandwich owes its name to an unlikely source: John Montagu, the fourth Earl of Sandwich. A keen gambler, Montagu reportedly disliked leaving the card table for meals. His solution was simple but ingenious... meat tucked between slices of bread, allowing him to eat with one hand while continuing to play with the other. What began as a convenience for one busy aristocrat soon became one of the world's most popular meals.
The Breakfast Food Designed to Curb Temptation
The origins of Corn Flakes are far stranger than most breakfast lovers realise. In the late 19th century, physician John Harvey Kellogg believed a plain, wholesome diet could help people avoid sinful thoughts and behaviour. To support his philosophy, he created a simple cereal made from grains with very little flavour. While Kellogg's intentions may have been serious, the result was a breakfast revolution. Fortunately for cereal lovers everywhere, his brother William later added a little more appeal to the product and helped transform it into the household staple we know today.
A Potato Chip Served with a Side of Revenge
One of the most enduring food legends claims the potato chip was born from a chef's frustration. In 1853, chef George Crum is said to have grown tired of a customer repeatedly complaining that his fried potatoes were too thick. In response, he sliced them paper-thin and fried them until crisp, expecting to make a point. Instead, the customer loved them. What began as an act of culinary defiance may have accidentally created one of the world's favourite snacks.
The Sweet That Helped Smokers Quit
Today, Pez is best known for its colourful character dispensers, but it began life with a very different purpose. Originally created in Austria as an aid to help people quit smoking, the peppermint-flavoured sweets were sold in dispensers designed to resemble cigarette lighters. Over time, the company reinvented itself, transforming a smoking alternative into one of the world's most recognisable novelty candies.
The Fizzy Drink with a Surprising Past
Few food facts are repeated more often than the claim that Coca-Cola once contained cocaine—and, surprisingly, it's true. When the drink was first sold in the late 19th century, small amounts of cocaine were included as part of its medicinal formula, a common practice at the time. As attitudes and regulations changed, the ingredient was removed, leaving behind the sweet, caffeinated soft drink that would go on to become a global icon.
The origins of Corn Flakes are far stranger than most breakfast lovers realise. In the late 19th century, physician John Harvey Kellogg believed a plain, wholesome diet could help people avoid sinful thoughts and behaviour. To support his philosophy, he created a simple cereal made from grains with very little flavour. While Kellogg's intentions may have been serious, the result was a breakfast revolution. Fortunately for cereal lovers everywhere, his brother William later added a little more appeal to the product and helped transform it into the household staple we know today.
A Potato Chip Served with a Side of Revenge
One of the most enduring food legends claims the potato chip was born from a chef's frustration. In 1853, chef George Crum is said to have grown tired of a customer repeatedly complaining that his fried potatoes were too thick. In response, he sliced them paper-thin and fried them until crisp, expecting to make a point. Instead, the customer loved them. What began as an act of culinary defiance may have accidentally created one of the world's favourite snacks.
The Sweet That Helped Smokers Quit
Today, Pez is best known for its colourful character dispensers, but it began life with a very different purpose. Originally created in Austria as an aid to help people quit smoking, the peppermint-flavoured sweets were sold in dispensers designed to resemble cigarette lighters. Over time, the company reinvented itself, transforming a smoking alternative into one of the world's most recognisable novelty candies.
The Fizzy Drink with a Surprising Past
Few food facts are repeated more often than the claim that Coca-Cola once contained cocaine—and, surprisingly, it's true. When the drink was first sold in the late 19th century, small amounts of cocaine were included as part of its medicinal formula, a common practice at the time. As attitudes and regulations changed, the ingredient was removed, leaving behind the sweet, caffeinated soft drink that would go on to become a global icon.
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The next step towards finding the reason why anyone would bother to go down the path of culinary unusualism, my dear friend (and now guest Chef de Partay for GDM!) Tristan Brioche helped me with the names and ideas of several world-renowned chefs who are famous for creating unusual, experimental, and avant-garde dishes that challenge traditional ideas of what food can be.
1. Heston Blumenthal Often described as a "culinary alchemist," Blumenthal is perhaps the most famous chef for unusual food pairings. He uses scientific methods to create "multi-sensory" experiences at his three-Michelin-starred restaurant, The Fat Duck.
2. Grant Achatz Based in Chicago at Alinea, Achatz is a leader in molecular gastronomy, known for making food interactive and artistic.
3. Andrew Zimmern While he is also a television host, Zimmern is a chef who has dedicated his career to exploring "bizarre" foods from across the globe through his show Bizarre Foods.
4. Hervé This Technically a physical chemist, Hervé This is known as the "world's weirdest chef" because he pioneered the entire field of molecular gastronomy.
5. Josh Niland Known as a "fish butcher," Australian chef Josh Niland treats seafood like traditional butchers treat meat, using every part of the fish.
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Heston Blumenthal
Grant Achatz
Andrew Zimmern
Hervé This
Josh Niland
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Tristan Brioche
As I learned from the very beginning at Grandmother Snax’ table, while it can be easy to lean on your tried and true, family-favourite recipes, introducing children to diverse cuisines is a wonderful way to expand their understanding of different cultures while also trying new foods. It’s an opportunity to use food as a tool for education and connection.
For example,
And now, to the MOST EXCITING NEWS of all! Tristan (or TB as we affectionally call him) has curated this issue’s treasury of culinary delights to delight every GDM reader! You can find his showcase of delicious (if a little unusual) feast of ideas HERE
For example,
- The importance of diverse cuisines gives exposure to various ingredients, flavours and cooking methods to help children develop a well-rounded palate and enhance their social and emotional development.
- Ensuring balanced nutrition while exploring different cultural foods can incorporate all food groups: fruits, vegetables, whole grains, proteins (beans, lean meats, tofu, or fish) and healthy fats.
- Making new foods appealing to children who can sometimes be nervous to try new foods – the Snax grandchildren come to mind! It’s important to present them in fun and interactive ways, such as a Taco night encouraging different salsas and toppings. Other clever suggestions can be:
- Encanto and Coco, which celebrate Hispanic culture with arepas, tamales, churros and horchata.
- Kung Fu Panda and Mulan, which feature ramen and dumplings.
- Paddington Bear and Harry Potter, which discuss British ingredients like marmalade and treacle.
- Moana and Lilo & Stitch, which celebrate Hawaiian or Polynesian foods.
- Creating a life-long love for food will introduce children to diverse cuisines and positively influence their long-term eating habits.
And now, to the MOST EXCITING NEWS of all! Tristan (or TB as we affectionally call him) has curated this issue’s treasury of culinary delights to delight every GDM reader! You can find his showcase of delicious (if a little unusual) feast of ideas HERE
