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By Root 689 0

history village with costumed locals partaking in blacksmithing and period medical demonstrations. The real battle itself was one of the bloodiest in this tumultuous period in American history with 51,000 casualties, including 8,000 dead. For 3 days General Lee directed a confederate onslaught against the union defenses on ridge lines south of the town. The federals were lead by General George Meade, who eventually forced his southern opponent to retreat back to Virginia. Gettysburg was then the site of Lincoln’s famous speech that rallied the unionist cause.

The actual battle site is now a national cemetery and military park. The Gettysburg reenactment takes place several miles away on some sweeping hills along Pumping Station road. Thirteen thousand reenactors gather to relive certain key moments, and visitors can drop in and see reconstructions of critical moments such as General Lee having a staff meeting to plot out his strategy and the important battle for Culp’s Hill. A 50-cannon salute starts the event and visitors pay a $24 entrance fee to witness talks and demonstrations with themes such as the Medical Horrors of the Battle and Spies of the Civil War. However, the true excitement lies in actually joining the fight and reliving the battles that include 500-horse mounted cavalry maneuvers and big gun artillery movements. Volunteers just need to turn up at the registration post every morning and pay a $20 fee to join the fight. You need to bring your own uniform and equipment and there is a thriving trade in period props to make every participant look the part. —CO’M

Gettysburg National Military Park ( 717/334-1124;www.nps.gov/GETT).

When to Go: Weekend closest to July 4th.

Harrisburg (38 miles/61km).

$$$ Wyndham Gettysburg, 95 Presidential Circle ( 717/339-0020;www.wyndham.com). $$ Brickhouse Inn Bed & Breakfast, 452 Baltimore St. ( 717/338-9337;www.brickhouseinn.com).

Exotic Eating

The waiters are laughing among themselves and pointing at you—they know you’re not from around here, but you somehow stumbled into their little eatery and you’re going to consume something you’ve never eaten before. Perhaps it was alive only minutes before, crawling up a tree, or maybe it was a pet you cherished as a child. No matter. You’re hungry, you’re tired, you don’t speak the language and besides, how bad can it be? Plus, eating as the locals do gives you a sense of pride and exhilaration—no matter what’s on the menu. Your waiter approaches, a sly smile on his face, carrying a steaming hot plate of . . . something. Bon appétit! —ML

Fugu in Japan: Hundreds of people are killed each year by eating this delicacy when it’s prepared with less-than-flawless precision—but why should that stop you? Fugu (commonly known as pufferfish) contains a lethal poison, deadlier than cyanide, that’s concentrated in its liver and sex organs. Chefs are required to get a special license to prepare fugu, and any chef whose customer dies from his preparation is honor-bound to kill himself by seppuku. But if the fish doesn’t kill you, the bill might: One fugu dinner usually costs about $400.

Hakarl in Iceland: Eaten fresh, this meat of the basking shark is quite toxic, owing to the amount of uric acid in its body. After careful preparation, which involves burying the shark in gravel until it rots, it’s not much better—some have compared the strong ammonia taste to eating solid urine. Vomiting is a frequent response for newcomers to this delicacy, but drinking a shot of Brennivin, the local booze charmingly known as “Black Death,” makes it go down easier.

Pulque in Mexico: This milky, alcoholic drink was once the exclusive domain of Aztec chieftains and nobles. To extract this nectar from a mature agave plant, farmers must tap the heart of the plant with a fat wooden tube and then suck out the sap, which is known as aquamiel, or “honey water,” for its sweet taste. After fermenting, the drink takes on a sour flavor that can be cut with spices, fruit or other flavoring.

Fried Spider in Cambodia: Crunchy on the outside, soft and chewy on the inside.