21 Staple Foods That Are Actually So Bizarre, You’ll Wonder Who Ate Them First And Lived To Tell
This line-up is proof that humans will eat anything.
Let’s be real—food is weird. Most of us can’t imagine a day without it, yet when you really stop and think about some of the things we eat, it’s hard not to wonder how anyone figured out they were edible in the first place.
I mean, who looked at a spiny pineapple and thought, “Yeah, I bet there’s something delicious in there”? Or who had the guts to taste blue cheese for the first time, thinking, “Moldy? Sure, why not!”?
Humans have a knack for culinary creativity that borders on sheer madness, and it’s amazing (and a little disturbing) what we’ve decided to chow down on over the centuries. It’s safe to say curiosity and hunger have driven us to discover some truly weird and wonderful foods.
If you've ever paused while eating something odd and wondered, "Who was the first person crazy enough to eat this?" you're not alone. Someone recently posed the question, “What is a food that makes you think, ‘How did humans discover this was edible?’” and the internet had a field day with it.
People shared their top picks for the most baffling foods that make you question our ancestors' bravery—or desperation, really. From the jaw-droppingly bizarre to the truly genius, the answers are sure to entertain—and maybe even leave you a bit more grateful for modern food safety standards.
So, grab a snack and settle in as we dive into some of the wildest, weirdest food finds, all courtesy of some brave souls who dared to taste the un-tastable.
1. There was probably a five-year famine, and all land animals were dead
The first person to eat an oyster—how hungry was that person?“Hey guys, I found a loogie in this slimy rock! Want some?”
Savior-_-Self , Elle Hughes2. We’ve all heard of recycling, but this coffee takes it to a whole new level
That expensive coffee made from beans collected from animal droppings.Who the hell looked at that and said, “Why not? Let's give it a go.”
NickFurious82 , www.ebay.com3. Imagine turning spoiled milk into a worldwide obsession. Genius or crazy?
Cheese is weird.“Hey, that milk you were storing has gone weird and lumpy. Should I throw it out?”“Nah, it's still good; pass it here.”SirTwitchALot reply:“Rennet, which causes milk to curdle, is naturally present in the stomachs of calves. Some speculate that people may have used stomachs as storage vessels. You put some milk in there, and it curdles. Food is scarce, so you're not about to let it go to waste; thankfully, the chunky milk actually tastes pretty damn good!”
midunda , Maria
Food anthropologist Dr. Melanie Dunea explains that the strange foods we consume often stem from diverse cultural practices and historical necessity. For example, fermented foods like kimchi and sauerkraut were essential for food preservation before modern refrigeration.
This cultural significance illustrates how necessity drives culinary innovation. Dunea notes, "People adapt their diets based on available resources, which often results in unique and sometimes bizarre food combinations. Exploring these cultures helps us appreciate food beyond mere sustenance." For those curious about the origins of their favorite oddities, understanding cultural context can enhance culinary experiences.
Food scientists emphasize the importance of sensory experiences in our perception of food. Dr. Harold McGee, an expert in food science, explains that factors like texture, aroma, and appearance significantly influence our willingness to try bizarre foods.
He states, "Our brains are wired to respond to sensory cues, which can override initial hesitations about unfamiliar foods." To cultivate a more adventurous palate, he suggests blind taste tests, which can heighten sensory awareness and diminish bias against unusual foods.
4. Step 1: Risk your life. Step 2: Reward yourself with sweet, golden bee vomit. Totally worth it.
Honey. Let's follow these highly territorial murder flies to their stronghold and eat their vomit._Molotovsky reply:“That's easy: watch a bear. It's kind of a cliché now because of cartoons, but bears LOVE honey and will climb trees to get to the hive. Probably doesn't hurt that their skin is thicker and getting stung probably tickles, but they will go to some lengths to get it.”“Some enterprising caveman watched the bear go for the hive and probably decided to taste what was left. I wouldn't want to fight the bear for it, but it probably was the first sweet thing ever tasted other than fruit, so it was valued.”
Gregskis , Jasper Kortmann
5. The next time you savor vanilla, remember it might have come from a beaver’s behind.
Vanilla flavoring from beaver butt.
genetic_ape , ROMAN ODINTSOV
6. Whoever figured out how to make these edible deserves a medal. That was some serious nut-cracking.
Ever think about coffee beans? “Hey, I'm gonna roast this seed, smash it up, and drown it in hot water. Bet it tastes great.”TheFerricGenum reply:“This one is not that difficult to come by. The beans are edible when freshly picked and actually contain more caffeine (caffeine is lost through baking). So I bet people were regularly drawing on these as a food source since they are an upper. Someone along the line probably realized cooking things can keep them from spoiling a bit longer and started roasting their beans. If food was scarce, it’s possible they boiled these beans at one point to try to stretch their food supply. They liked the taste and realized grinding the beans helped draw out the flavor easier.”
HakimEuphrates , Igor Haritanovich
A nutrition expert from the Harvard T.H. Chan School of Public Health emphasizes that embracing unusual foods can diversify nutrient intake. Foods like seaweed or insects, for instance, are rich in vitamins and minerals yet often overlooked in Western diets.
Dr. Walter Willett suggests, "Incorporating these foods can improve overall health and sustainability. Exploring new food sources not only provides variety but also contributes to a more eco-friendly diet." He recommends trying various international dishes that include these ingredients to broaden one’s palate and nutritional base.
7. Someone really worked hard for that cup of morning magic
The amount of effort you have to go through to make cashews edible.What did someone figure that out?Maleficent_Nobody_75 reply:“Yes. The shells that surround the cashews apparently contain very toxic oils, and the extraction process they need to do can be hazardous to us humans if not handled correctly. The extraction process has to be done manually, hence why the process is difficult and time-consuming. Probably the reason why they are one of the most expensive nuts on the market when I think about it.”
anon , Antoni Shkraba
8. The only fruit that smells like a dumpster but tastes like tropical heaven—if you dare to get past the stench
The enigmatic durian – a fruit so pungent it could make a skunk blush. It's like someone stumbled upon this spiky orb, dared to take a bite, and thought, 'Yes, let's create a culinary sensation that smells like a blend of rotten onions and gym socks.' Truly, the mysteries of gastronomy know no bounds!
anon , Kelly
9. Because someone thought ‘Let’s turn animal bones into a jiggly dessert’ was a great idea. Not at all suspicious.
Blue cheese…someone left that out for too long, looked at it, shrugged their shoulders, and went for it.
Narf234 , KATRIN BOLOVTSOVA
According to cultural psychologist Dr. Paul Rozin, our willingness to consume bizarre foods is often a product of social conditioning. He argues that what we deem acceptable to eat is heavily influenced by societal norms and personal experiences.
For example, while many people might shy away from insects, they are a common protein source in various cultures. Rozin emphasizes, "The comfort around familiar foods tends to overshadow the potential benefits of expanding our culinary horizons. Challenging these norms can lead to healthier dietary choices and broaden culinary enjoyment."
10. Gotta love that optimism
Gelatin.I swear, whoever invented gelatin was probably a serial killer.
PathOfTheAncients , cottonbro studio
11. One of life’s most mind-boggling mysteries
Foods that are poisonous unless prepared in a specific manner.I mean, who was it that first realized that the kidney beans that were poisoning everyone raw were perfectly safe after being boiled for 20 minutes?
prolixia
12. How did someone even figure this out? Casual trial and error or a dare gone wrong?
F*****g sea urchins. Why would you even want to crack that open and eat it?
Multiple-Atrocities , Kindel Media
Chef and food innovator David Chang highlights the importance of experimenting with unconventional ingredients. He asserts that culinary creativity often involves breaking boundaries and challenging traditional notions of food.
In his cookbook, Chang states, "Cooking is about exploration, and the weirdest foods can yield the most surprising flavors." He encourages home cooks to try items like durian or fermented tofu to discover new tastes, which can enhance their cooking repertoire and spark creativity in meal preparation.
13. The OG survival food. Squirrels love them, and humans figured out how to turn them into flour. Innovation!
One of the first staple foods is kind of weird: acorns. Acorns were actually farmed very early in human history, but to make them edible you have to soak them and treat them. Sure, you see animals eat them all the time, but animals also eat tree bark and leaves. Somehow, people figured out that you could turn the inside of acorns into flour and basically eradicate hunger by simply picking up acorns for a couple of days.
Zagdil , Ylanite Koppens
14. They were definitely starved to the point of being at death’s door
Hakarl. I think it was probably starvation that led someone long, long ago to eat that rotten dead shark that had been fermenting in beach sand for months. Surely that could be the only reason someone would eat it because I have heard hakarl smells and tastes like urine.
EasyBounce , Sesselja María Sveinsdóttir
15. Sweet revenge—literally
Nettles. “Ow, that m**********r stung me! Maybe I should boil it for its crimes....”
CountVowl , Steffen Rühlmann
Dr. Michael Greger, a well-known nutritionist, advocates for incorporating a variety of foods into our diets, including those deemed strange. He emphasizes that many lesser-known foods can provide significant health benefits due to their unique nutrient profiles.
His website, NutritionFacts.org, notes that foods like quinoa, often perceived as exotic, are packed with protein and fiber. By incorporating these foods, individuals can create more balanced and nutrient-dense meals while also embracing diversity in their diets.
16. Humans are the only species stubborn enough to turn a poisonous root into french fries
Potatoes. Early potatoes were small, hard, and poisonous.Methods of making them not poisonous included soaking them in running water for weeks or, in the high Andes, leaving them out on rocks high in the mountains so they effectively freeze-dried. Alternatively, you could mix them with clay when eating them—the clay would adsorb some of the toxins.
SuspiciouslyMoist , Pixabay
17. A week. That’s a level of patience I don’t have for dinner.
There’s a fruit in Brazil that needs to be cooked for around 7 days; otherwise, it’s toxic.
AnakinCaesar , flyingdragonnursery.co.nz
18. We would like to confirm your sources
Gummy bears. How are you not scared the bears would attack you from the inside? Actually, I hear the sugar-free ones do.
skisushi , kbolbik149668
Culinary historian Dr. Ken Albala explains that many bizarre foods have historical significance tied to survival tactics. For instance, foods like haggis originated as a means to use every part of an animal, emphasizing resourcefulness.
As he puts it, "Understanding the history behind these foods can enhance appreciation for different cuisines and their adaptability over time." To explore this further, he suggests visiting local ethnic markets or participating in food festivals, where participants can taste and learn about unusual foods from various cultures.
19. The only delicacy that demands a license not to kill you
Fugu. To even be allowed to make it, you need a license to show that you can consistently make it in a way that won’t kill your customer (not to mention the training required to get the license, which, if I recall correctly, can only be issued by the Japanese Government). How many tries were needed to figure out the proper way to make it, and why did they keep trying after the first two or three tries?SeiCalros reply:“Fugu fish aren't that lethal. Most people could eat a whole fish, including the skin, liver, and ovaries, which are the poisonous parts. One fugu fish COULD be fatal, but most people who used to die from fugu liver had eaten several of them.”
SimeonDoesStuffBG , Taryn Elliott
20. The process is weird, but hey, we all love the result
Chocolate. I mean, don't get me wrong, I get why they were playing around with the plant and all.The sheer process of getting to chocolate as a product is so weird and bizarre and kind of gross...and then it comes out as the lovely candy we know and love.
Onepopcornman , elements.envato.com
21. If that’s not determination, I don’t know what is.
What the heck was the bread guy doing? What compelled him to collect tiny pieces of grain, dry them out, smash them into a powder, get them wet again (but not too wet), and then put the whole thing over fire?
sparta981 , Flo Maderebner
Psychologist Dr. Angela Duckworth discusses how the willingness to try unfamiliar foods can reflect broader personality traits, particularly openness to experience. Those who embrace culinary diversity often display greater flexibility in other areas of life as well.
Duckworth suggests that increasing exposure to unique foods can help cultivate this trait, which can lead to personal growth. "Trying new foods can be a small step toward embracing change in other aspects of life," she notes, empowering individuals to step out of their comfort zones.
Food might be a daily necessity, but it's also a fascinating vault of strange, daring discoveries. So, next time you bite into something odd, just remember: someone, somewhere, was brave enough to try it first!
Research-Based Understanding
Exploring bizarre foods opens the door to a world of culinary possibilities, fostering appreciation for cultural diversity and nutritional benefits. Experts like Dr. Melanie Dunea and Dr. Michael Greger highlight how broadening our food choices can enhance our health and enrich our meals.
Ultimately, embracing the unusual can lead to both personal growth and a deeper connection to global cuisines. By stepping outside comfort zones and experimenting with new ingredients, we not only nourish our bodies but also our curiosity.
