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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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eyes of certain animals and fish are considered a delicacy in some culinary cultures but regarded as horrifying morsels by most people in the western world (Icelanders are one exception—they enjoy sheeps’ eyes cooked and eaten with the rest of the head and included in ‘head cheese’.) In tales about the ordeals of western visitors who for reasons of courtesy have to adjust their behaviour at table to match that of their host in, say, the Middle East, the climactic moment is likely to come when the visitor is invited to eat a sheep’s eye.