Offal: A Global History

Description

"Offal" has the same pronunciation as "awful"—an appropriate homophone, given that offal comprises the whole spectrum of an animal's glands, essential organs, skin, muscle, guts, and every unmentionable in between. Yet as Nina Edwards shows in this intriguing history, offal has been consumed and enjoyed across ages and continents, often hidden by the rich variety of terms—like fois gras and sweetbread—that have evolved to veil their origins. Edwards dissects the complicated relationship we have with offal and the extreme reactions it inspires, asking if we can enjoy a pig's heart, a cow's eyes, or a sheep's brain when it reminds us so viscerally of our own flesh and blood. She explores the offal dishes that are specific to regional cuisines and holidays, such as Scottish haggis, Jewish chopped liver, and Southern states' chitterlings. As she reveals, offal is a food of contradictions—it is high in nutrients but also dangerously high in cholesterol, and... Offal Cover......Page 1 Imprint page......Page 6 Contents......Page 7 Introduction......Page 9 1. Definitions and Ideas......Page 17 2. The Offal Tradition......Page 32 3. The West......Page 45 4. Macho Status......Page 72 5. As Ritual......Page 89 6. As Medicine......Page 101 7. Leftovers......Page 108 Recipes......Page 111 References......Page 123 Select Bibliography......Page 132 Websites and Associations......Page 136 Acknowledgements......Page 137 Photo Acknowledgements......Page 138 Index......Page 139