Death, unfortunately, is one of the inevitable consequences of being alive. However, it is not without its perks — an end to ageing; an excuse stop talking to that annoying neighbour; and a great progenitor of lists. Ah, the lists that death inspires…

They often involve the number 50, but 10, 100 and 1001 are also popular. Oh yes, once we get started there is no limit to the number of things that we can do/eat/see/feel/read/drive/fly (you get the picture) before we die. Of course, these lists are always highly impractical.

And this one is no different. Randomly designated the number 30, it suggests, in no particular order, some renowned culinary delights, which you should probably try (before you die) if you hope to be considered a connoisseur of all things gastronomical. Yip, it's basically just an excuse to talk about yummy (and not-so-yummy) food.

Simple delights

• Prosciutto (Parma ham) — this dry-cured spiced Italian ham is usually sliced thinly and served raw (Prosciutto crudo). Eat it wrapped around melon or on a sandwich.
• Shitake mushrooms — the finest edible mushrooms in Asia, shitake mushrooms (otherwise known as Golden Oak/Black Forest mushrooms) have a rich smoky flavour and a meaty texture.
• Truffles — the diamonds of the culinary world, truffles (a fungus similar to mushrooms that grows underground) are hellishly expensive and rather difficult to get your hands on. If you can, try the White Alba Truffle from Italy or the Black Perigord Truffle from France.
• Zucchini blossoms — these delicate flowers, infinitely more delightful than the marrows they spawn, can be eaten with pasta or deep-fried in batter.
• Durian fruit — the 'King of Fruits' in Southeast Asia, the durian fruit has been banned on public transport because of its offensive smell. Nevertheless, if you can get past its 'fragrant' aroma, it's allegedly deliciously creamy and custardy.
• Saffron — somewhat more pleasantly perfumed, saffron is the most expensive spice in the world by weight. Indigenous to Southwest Asia, it is derived from the stigma of the flower of the saffron crocus. It is prized for its bright yellow colour, hay-like aroma and bitter flavour.
• Jamaican Jerk Spice — the Jamaican Jerk style of cooking involves rubbing meat (traditionally pork or goat) in a very hot spicy mixture. The principal ingredients of this mixture, allspice (Jamaican pimento) and Scotch bonnet peppers (very hot), are mixed with cloves, cinnamon, nutmeg, thyme and garlic.

Worldly wonders...

• Ratatouille — this humble peasants' dish from Provence in the south of France combines eggplant, zucchinis, pepper, tomatoes and garlic. Admittedly, a charming animated rat may have helped this dish onto the list…
• Foie gras — at the other end of the French culinary spectre is this controversial delicacy. The 'fat liver' of a goose or duck that has been intentionally fattened by gavage, foie gras is rich with a delicate buttery flavour.
• Escargot — admittedly not for everyone, this snail appetizer is best served with a butter and garlic sauce. Not your average garden variety, the snails are bred in a controlled environment to prevent toxicity.
• Lamb kleftiko — a Greek dish in which the lamb is sealed in a paper package to trap the fragrant juices and keep the meat moist. The style of kleftiko, meaning 'stolen meat', allegedly originated during the Greek revolution when guerrillas hiding in the mountains cooked their dinner in pits sealed with mud so that the smoke would not escape and give away their positions.
• Döner kebab — in this Turkish national dish, seasoned slices of lean meat are stacked onto a vertical skewer, which is rotated slowly in front of a heat source. The slices of meat (usually lamb, mutton or beef) are often eaten in pides (Turkish pitas) with salad and yoghurt-based sauces.

• Haggis — in this traditional Scottish dish, the heart, liver and lungs of the sheep are minced with onion, oatmeal and spices and boiled in the animal's stomach for approximately three hours. Served with potatoes and turnips, it can be washed down with a dram of whisky.
• Mole Poblano de guajolote — the most important feature of this Mexican turkey dish is the 'mole' or sauce. Mole Poblano is prepared with chillies, ground nuts and seeds, spices, Mexican chocolate, charred avocado leaves, onions and garlic. The sauce is thickened with bread crumbs or crackers and poured over the turkey.
• Reindeer — forget about Rudolph and Santa's sleigh, reindeer is a food group in Scandinavia. Try it drenched in elderberry sauce and wash it down with lingenberry vodka.
• Kobe beef — originating in the Japanese city of Kobe, this beef (from the Wagyu breed) is renowned for its tenderness. The tenderness is a result of a breeding tradition that includes a special diet and gentle handling. The beef has more marbling (unsaturated fat distributed throughout the meat) than any other breed of beef.
• Stinky tofu — despite it's offensive aroma (allegedly reminiscent of old garbage or manure), stinky tofu is a popular snack, usually found in the night markets of East and Southeast Asia. The tofu is marinated in brine made from fermented milk, vegetables and meat, before being deep-fried.
• Peking roast duck — a specialty dating back to the 12th century Yuan dynasty, which uses force-fed ducks so that the meat is tender. The ducks are roasted in an oven using wood from fruit trees to give the meat a unique fragrance, before being cut into exactly 120 slices and served with pancakes, cucumber, shallot slices and a plum sauce.
• Clam chowder — as American as apple pie, clam chowder is essentially clam soup enriched with pork fatback and thickened with flour. Try the New England chowder, made with clams, diced potatoes, onions, celery and bacon, or opt for the fresher tomato broth of the Manhattan clam chowder.
• Mussels in Brussels — the national dish of Belgium, mussels (or moules as they are called) are served in a traditional broth containing white wine, onion, garlic and butter. During the mussel season (September to February), one of the country's most famous restaurants, Chez Leon, serves up to half a ton of mussels a day!
• Morton Bay Bugs — named after Morton Bay in Queensland, Australia, these famous lobsters are best served grilled with olive oil, lemon, crushed garlic, chilli flakes and salt and pepper.

Something sweet

• Sachertorte — not just any chocolate cake, the Sachertorte, which is one of Vienna's most famous culinary specialties, consists of two layers of dense (but not overly sweet) chocolate cake, with a thin layer of apricot jam in the middle and dark chocolate icing on the top and sides.
• Baklava — originating in Ottoman Empire, variations of this sweet pastry (layers of Phyllo pastry filled with crushed nuts and honey) can be found in many Mediterranean and Arab countries.
• French nougat — there is no place like Montélimar in France to experience the soft, melting sweetness of nougat. The nougat capital of the world, Montélimar has been producing this nut-filled confectionary since the 17th century.
• Italian gelato — sure, we've all tasted ice-cream, but for an authentic experience of dense Italian ice-cream full of fresh ingredients, San Crispino in Rome has few rivals.

For those with a strong sense of adventure (and a stomach to match) there is a whole world of weird delicacies out there, which only occasionally bite back…