Человек, который ел все подряд. От арманьяка до Монтиньяка, или От хряка до пастернака

His curiosity about different cuisines and ingredients shines through. I wonder how he decided which foods to include and which to leave out.

Steingarten's enthusiasm made me want to step out of my culinary comfort zone. Are there any dishes or ingredients readers have dared to try because of this book?

The lighthearted approach makes the subject approachable, but does it also lessen the seriousness of culinary artistry? Curious about others' thoughts.