Are You a Foodie Risk Taker?

Puffer Fish or "Fugu"

Puffer Fish or “Fugu”


Steven Mundahl, co-author of The Alchemy of Authentic Leadership (Balboa Press, 2013) says that individuals, who tend to ignore the potential cost of making a failed decision may be more prone to make dangerous decisions, when compared to individuals, who review all of the possible outcomes and consider the results if the worst-case scenario occurs.

As an example, the Puffer Fish, aka ‘fugu’ is a delicacy in some Japanese sushi restaurants. The fish is extraordinarily expensive and requires that only specially trained, licensed chefs may prepare the fish. According to some articles, the pass rate for chefs completing the test is only 25%.

Fugu (Puffer Fish)

Fugu (Puffer Fish)

Failure to properly prepare fugu has numerous consequences for the eater and ranges from numbness to the tongue and lips, nausea, vomiting, paralysis of the face and extremities, respiratory distress, convulsions, cardiac arrhythmia, and in some cases, death. The culprit is a deadly poison found in the puffer fish, tetrodotoxin.

Most of us have probably ingested a little mold from a hunk of stale cheese, with few adverse effects, or have suffered the unpleasant intestinal consequences of eating the contents of a container of egg salad at the back of the fridge that we could have sworn we made just a day ago. However, most of the time, the consequences occur inadvertently and are simply the result of inattention.

Now, knowing all of this, are you a foodie risk taker? Would you eat fugu, or for that matter, any other potentially life-threatening food, knowing the risk? If so, better make sure your chef is one of the 25% and got A+ on the exam! If any readers out there have eaten fugu and survived to tell the tale, please share your experience with us!

Music – Title Theme from the movie “Jaws”. Music by John Williams

About vintagecookbookery

Cookbook lover and collector with a burgeoning collection of cookbooks. Reading and researching food trends, history of cooking techniques and technological advances in cooking, what we eat and why and cookbooks as reflectors of cultures is a fascination for me. As of November 7th, 2013, I hold the current Guinness World Record title for the largest collection of cookbooks: 2,970 at the official count on July 14th, 2013 (applaud now, thank you very much!) The current (unofficial) number is now 6,500. What next? More shelves?
This entry was posted in Cookbooks, Cooking, Cooking and Social History, Eating, Food Fads and tagged , , , , , . Bookmark the permalink.

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