In this Thursday, February 19, 2015 photo, participants at a seminar on edible insects taste a Cricket Consomme at Le Cordon Bleu cooking school in Bangkok, Thailand. A group of chefs and food scientists at the esteemed French school's branch in Bangkok spent the week simmering, sautéing and grilling insects to extract innovative flavors they say could open a new frontier for the world of gastronomy. (Photo by Sakchai Lalit/AP Photo)

“Dog meat refers to edible parts and the flesh derived from (predominantly domestic) dogs. Human consumption of dog meat has been recorded in many parts of the world, including ancient China, ancient Mexico, and ancient Rome. According to contemporary reports, dog meat is consumed in a variety of countries such as Switzerland, China, Vietnam, the Philippines, and Korea. In addition, dog meat has also been used as survival food in times of war and/or other hardships”. – Wikipedia

Photo: A chef prepares dog meat at a restaurant on July 4, 2005 in Gwacheon, South Korea. Dog meat is a traditional dish in Korea dating back to the Samkuk period (period of the three kingdoms BC 57 – AD 668). Although many recipes existed historically for dog meat, now chefs only make soups, or dishes using boiled or roasted meat. Koreans traditionally eat dog meat on the hottest day of the summer, for it's reputed benefits of virility, invigoration and health. (Photo by Chung Sung-Jun/Getty Images)

Chocolate-lovers have gathered for the first Salon du Chocolat fashion show and festival in Brussels. The festival takes place in 19 cities worldwide, but this year marks the first Salon du Chocolat in Brussels. The main feature of the festival was a fashion show, where chefs and designers collaborated to create chocolate outfits. (Photo by Farrukh Younus/Implausibleblog)

A woman gets ready for her performance at the backstage of the Heart restaurant in Ibiza on June 29, 2015. Take the Spanish chefs Ferran and Albert Adria, the Cirque du Soleil founder French Guy Laliberte and contemporary artists such as Japanese Takashi Murakami. Put them together on the luxurious Mediterranean island of Ibiza and shake well to get “Heart” an innovative multi-sensory experience. The idea of provoking emotions through a collision of avant-garde creativities appeared two years ago from Adria brothers and Laliberte's passion about art and cuisine. They met a decade ago at the famous restaurant El Bulli, closed in 2011. (Photo by Jaime Reina/AFP Photo)

People wait in beds during the The World's Biggest Breakfast in Bed Guinness World Record Attempt at Martin Place on March 2, 2012 in Sydney, Australia. 289 Australians join forces to create history as Martin Place is transformed into a giant bedroom. All participants was enjoy a substantial breakfast served in bed by celebrity chef “Fast” Ed Halmagyi and a free goodie bag valued at over $100. (Photo by Ryan Pierse/Getty Images)

Sushi chef Mitsuru Tamura uses a radiation detector on seafood before it is prepared in Manhattan's Sushi Yasuda restaurant April 8, 2011 in New York City. The restaurant has begun using the detector as a precautionary measure due to consumer concerns over possible radiation contamination in seafood from the nuclear emergency in Japan. Health officials believe contamination is unlikely to threaten the food supply chain and none has been found in this restaurant. (Photo by Mario Tama/Getty Images)

“Red Pepperpion. Red Pepperpions are secretive, nocturnal arachilli which can be spotted in kitchens of arid climates all around the world.

Red Pepperpions are equipped with a delicious (and depending on the quantity...deadly!) stinger at the end of its tail. If you happen to get bitten (or if you bite him!) it will produce a burning sensation on your taste nerves.

However, there is no need to worry, since the fact is that his potent stinger is usually only used when hunting or whenever the Pepperpion feels like he might become part of someones meal...

At daylight or when encountering a larger foe, such as a Saucier Chef, they retreat into burrows inside the fridge or hide beneath the oven”. (Photo and comment by Vanessa Dualib)

A stunning photographic collection featuring portraits of people from 30 countries and the food they eat in one day. In this fascinating study of people and their diets, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.