delicacy

A delicacy is usually a rare and expensive food item that is considered highly desirable, sophisticated, or peculiarly distinctive within a given culture. Irrespective of local preferences, such a label is typically pervasive throughout a region. Often this is because of unusual flavors or characteristics or because it is rare or expensive compared to standard staple foods. Delicacies vary per different countries, customs and ages. Flamingo tongue was a highly prized dish in ancient Rome, but is not commonly eaten in modern times. Lobsters were considered poverty food in North America until the mid-19th century when they started being treated, as they were in Europe, as a delicacy. Some delicacies are confined to a certain culture, such as fugu in Japan, bird's nest soup (made out of swiftlet saliva) in China, and ant larvae (escamoles) in Mexico or refer to specific local products, such as porcino, venison or anchovy. Examples of delicacies Abalone (Bao Yu/Jeonbok/Awabi) – China; Taiwan; Korea; Japan Akutaq – Alaska, United States; Northern Canada; Siberia Alligator meat – Southern United States Alici, from the Gulf of Trieste near Barcola – Italy Babbouche - Morocco Balut – Philippines Biltong – Southern Africa Bird's nest soup – China Black-headed gull eggs – United Kingdom Black sausage (Mustamakkara) – Finland Bottarga – Mediterranean Basin Boodog - Mongolia Bourbon – Kentucky and Louisiana, United States Casu marzu – Sardinia, Italy Caviar – Russia; Azerbaijan; Iran Cempedak – Indonesia; Malaysia; Southern Thailand Champagne – Champagne region of France Conpoy – China Droëwors – Southern Africa Durian – South-east Asia; China East Asian giant salamander – China; Korea; Japan Escamol – Mexico City, Mexico Escargot – France European edible dormouse – Croatia; Slovenia Filet mignon – France Foie gras – Périgord region of France Fried-brain sandwich – Indiana, Ohio, and St.