Charles Darwin is most famous for his work as a naturalist, developing a theory of evolution to explain the biological change. A lesser well known on the scientific explorer of the 19th century he had an equally adventurous palate. He ate with several of his impatience specimens, including iguanas, armadillos and rheas.
Darwin developed his exotic appetite at a young age. During his studies at the College of Christ, Cambridge, he chaired Glutton Club of the University. The club’s main objective was to look “strange flesh” and consume the “birds and the beasts that were previously unknown to the human palate. ”
“Although Darwin was finally done pretty well in his final exams, most of her three years was spent eating exotic meats with its Glutton Club, drink too much, his horse, and of course collecting beetles. ”
The club was, by all accounts, a resounding success. Unfortunately for Darwin, the Epicurean company came to a screeching halt when a brown owl particularly stringy was presented for dinner. According to The Guardian, the club members decided to “focus their studies on the effects of the port accompanying their place meat. ”
The “Father of evolution” continued to have many more culinary adventures aboard the HMS Beagle, “where he was deliberately fed armadillos, which” taste and look like duck, “and an unnamed 20 chocolate-colored rodents books, he announced, was “the best meat I have ever tasted. ”
His only culinary misstep occurred in December 1833 at Port Desire, when the artist ship procured a rhea (a large flightless bird native Altiplano and Patagonia in South America) for the Christmas dinner. Darwin wrote in his notes that he realized he was eating an extremely rare petise Avestruz. He immediately jumped off the table and tried to save the remains of the unfortunate bird victim. He managed to save “the head and neck, legs, and most large feathers. ”