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Since 2055, viruses have become an important part of our everyday food culture. Those born before 2015 may still remember the fear of the natural order that coronavirus has brought us, but now we know such fear is also irresistibly tasty. Viruses that were once exclusive to research and medical purposes are now constitutive to our natural habitat, and the care we can bring to ourselves.

This is the first cookbook for viruses of its kind, with recipes people could have already enjoyed many decades ago. It is an illustrated guide that showcases how the everchanging ingredients keep on sparking our taste.