History is filled with culinary experiments that, by today’s standards, seem downright horrifying. From ancient delicacies made of fermented animal parts to bizarre preservation techniques, people once ate things that would make even the most adventurous foodies gag. Whether it was a matter of survival, superstition, or just questionable taste, these 15 disgusting foods from history will make you grateful for modern dining options.
Garum – Fermented Fish Sauce (Ancient Rome)
The Romans loved garum, a pungent sauce made by fermenting fish guts in the sun for weeks. It was used to season nearly everything, from meats to desserts, despite its overpowering stench. While it might sound unbearable, it was so popular that factories mass-produced it and exported it across the empire.
Casu Marzu – Maggot Cheese (Sardinia, Italy)
This infamous cheese is deliberately infested with live maggots to aid fermentation, breaking down the cheese into a soft, spreadable texture. The maggots are often still alive when eaten, jumping if disturbed. Some say it has an intense, creamy flavor, but the risk of intestinal parasites makes it a hard pass for most people.
Blood Soup (Various Cultures)
Many cultures have made soups using fresh animal blood, often mixed with vinegar to prevent clotting. In Eastern Europe, it’s served as Czernina, while in Vietnam, tiết canh features raw duck blood and herbs. It’s a reminder that nothing went to waste, though modern diners might struggle with the metallic aftertaste.
Jellied Moose Nose (Canada & Alaska)
A delicacy among Indigenous communities, this dish involves boiling a moose’s nose until the cartilage turns gelatinous. It’s then cooled into a jelly-like block and sliced for serving. While rich in collagen and nutrients, the texture and appearance are enough to make many gag.
Mouse Wine (China & Korea)
This traditional remedy involves fermenting baby mice in rice wine for several months, creating a strong, medicinal drink. It’s believed to boost health and energy, though the sight of tiny carcasses floating in a bottle is stomach-churning. The smell alone is said to be enough to send most people running.
Hákarl – Fermented Shark (Iceland)
To make this Viking-era delicacy, shark meat is buried underground for months to remove toxins, then hung to dry. The result is an ammonia-laden, chewy meat that’s been described as tasting like rotten fish and bleach. Even celebrity chefs struggle to keep it down, making it a true test of culinary bravery.
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Ortolan Bunting (France – Now Banned)
This tiny songbird was traditionally force-fed, drowned in brandy, then roasted and eaten whole, bones and all. Diners covered their heads with a napkin, either for privacy or to “hide from God” while indulging in the cruel dish. Though banned today, its legend lives on as one of the most unethical foods in history.
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Balut – Duck Embryo (Southeast Asia)
A fertilized duck egg containing a partially developed embryo is boiled and eaten straight from the shell. The texture is a mix of soft egg, chewy meat, and crunchy bones, making it a divisive snack. While some enjoy its rich, savory taste, others can’t get past the sight of a tiny beak and feathers.
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Lutefisk – Lye-Treated Fish (Scandinavia)
This Scandinavian dish is made by soaking dried fish in lye until it turns into a gelatinous, translucent mass. The strong smell and slimy texture make it hard to stomach, even for locals. Yet, it remains a beloved holiday tradition despite its soap-like flavor.
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Cow Foot Jelly (Eastern Europe & Caribbean)
Boiled cow hooves are simmered until the collagen forms a gelatinous mold, often served cold with vinegar or spices. It has a wobbly texture and a meaty, fatty taste that’s not for the faint of heart. It was once considered a peasant dish but is now a nostalgic delicacy in some regions.
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Tuna Eyeballs (Japan)
Giant tuna eyeballs are plucked from fish markets and served boiled or sautéed, resembling something from a horror movie. They’re chewy with a rich umami flavor, though the idea of biting into an eyeball is unsettling. Surprisingly, they’re packed with protein and considered a delicacy.
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Black Pudding (UK & Ireland)
This classic breakfast dish is made from pig’s blood, fat, and oats, formed into a sausage and fried. Despite its unsettling ingredients, it’s a rich, savory staple in British and Irish cuisine. If you can handle the idea of eating blood, it’s surprisingly delicious.
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Fried Brain Sandwiches (USA – Midwest)
Once a popular dish, sliced calf brains were battered and deep-fried, served on a bun like a burger. The creamy texture and mild taste made them a regional favorite, though concerns over mad cow disease have made them rare. Eating one is not for the squeamish.
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Mopane Worms (Southern Africa)
These large caterpillars are dried and eaten as a protein-rich snack, often enjoyed like chips. They have a nutty, slightly smoky flavor but a chewy texture that makes them hard to swallow. If you can get past the wriggly origins, they’re considered a superfood.
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Escamoles – Ant Larvae (Mexico)
Known as “insect caviar,” these buttery, nutty-tasting ant larvae are harvested from agave plants. They’re expensive and served in gourmet Mexican cuisine, though their squishy texture makes some diners uneasy. If you didn’t know they were bugs, you might enjoy them.
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While some of these dishes have thankfully been left in the past, others still exist in certain cultures, proving that one person’s nightmare meal is another’s beloved tradition. Food evolves, but history shows that humans have always been creative (and sometimes desperate) in what they eat. If this list has taught you anything, it’s that we should never take our modern meals for granted!
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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