Man has been eating snails since the Stone Age. They were later enjoyed by Greeks and Romans alike, and made their way into French cuisine as deep-fried delights near the Middle Ages. While their popularity grew worldwide, the traditional method for raising snails gradually shifted to industrial snail farming—heliciculture—at the beginning of the 20th century. These iron and calcium-rich critters are especially delicious when served with a sizeable amount of garlic. While they are most often served whole and on their own, as an appetizer or on canapés, they can also be added to a number of different dishes.
Snails, Water, Salt, Spices