Offal : a global history
Whether you call it offal, variety meat or organ meat, or prefer to eat it unwillingly in burgers and sausages, the whole spectrum of an animal's glands, essential organs, skin, muscle, guts and every unmentionable in between can be and is eaten across the globe. As Nina Edwards shows in this intriguing history, offal has been consumed and enjoyed across ages and continents, though it is often hidden by the rich variety of terms -- like foie gras and sweetbreads -- that have evolved to veil its origins. There are offal dishes that are specific to regional cuisines and holidays, such as Scottish haggis, Jewish chopped liver and Southern states' chitterlings. Offal is a food of contradictions -- it is high in nutrients but can also be dangerously high in cholesterol, and it can range from expensive haute cuisine to a cheap alternative for the impoverished. "Offal" explores our complicated relationship with nose-to-tail eating and the extreme reactions it inspires. From tongue in Sichuan and gizzard stew in Rio de Janeiro to spicy cartilage in Calcutta, "Offal" sheds new light on the sometimes stomach-churning foods we consume. -- From publisher's description
Print Book, English, 2013
Reaktion Books, London, 2013