Anchovies: A Culinary Controversy

This chapter explores the divisive opinions surrounding anchovies and their contrasting acceptance in Western and Asian cultures. It delves into the cultural, historical, and class influences on food valuation, highlighting the evolving status of anchovies from a 'poor man's food' to a luxury ingredient in modern cuisine. Through personal anecdotes and culinary journeys, the discussion illustrates the rich gastronomic traditions and unique approaches to anchovies in various European countries.