Top five fictional book foods that we wish were real
Remember how fascinating it was when Violet Beauregarde morphed into a balloon-sized blueberry after chewing some of Willy Wonka's not-yet-quite-right chewing gum? Or how you wanted to live in Chewandswallow, the town featured in Cloudy With a Chance of Meatballs, where the wind blew in hamburgers and it rained soup? Of course you remember.
Like gummiberry juice, Duff beer and other weird and fantastic foods imagined by cartoon animators, the foods dreamed up by children's authors have an ability to stick with you.
Here are our top five fake foods from childhood:
1. The magical, never-ending pasta from Strega Nona. At the center of this story of sweetness and goodwill is a magic pasta pot that only stops making noodles at the blow of three kisses.
2. Green eggs and ham from Green Eggs and Ham. Your mom's attempts just never lived up to how other-worldly you imagined this dish would be after reading about it in this Dr. Seuss classic.
3. "Eat Me" cake and "Drink Me" drink from Alice in Wonderland. The Cheshire Cat and the Mad Hatter are memorable, but let's not mince words: The most noteworthy part of this Lewis Carroll classic is when Alice takes a bite of cake that blows up her body to giant size, and she then drinks from a dainty bottle that makes her shrink to miniature proportions.
4. Chocolate river from Charlie and the Chocolate Factory. Even though things didn't turn out so great for Augustus Gloop -- what with getting sucked up a pipe full of chocolate and all -- if given the chance, who wouldn't do the same and drink wholeheartedly from Willy Wonka's river of chocolate?
5. Turkish delight from The Lion, the Witch and the Wardrobe. This isn't your grandma's Turkish delight. In C.S. Lewis's world, it's a never-ending enticement for Edmund, who will seemingly do anything it takes to get as much as he can, making its mysterious and foreign-sounding appeal that much more tempting.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.