It is one of the paradoxes of our culture that while food itself is an object of desire, the mechanics of eating—in the abstract, anyway—really gross us out. Chewing, salivating, and digesting, never mind excreting, are aspects of a meal we do our best to forget as we pore over photos of toast with ramp butter and quail’s eggs or slow-braised veal shank. We are in collective denial about what ingesting a meal really entails. READ MORE >>
Eat More Meat—Unfashionable Advice from a New Cookbook
MR LEOPOLD BLOOM ate with relish the inner organs of beasts and fowls. He liked thick giblet soup, nutty gizzards, a stuffed roast heart, liverslices fried with crustcrumbs, fried hencods’ roes. Most of all he liked grilled mutton kidneys which gave to his palate a fine tang of faintly scented urine.” READ MORE >>
