[Sca-cooks] Re: Yes, it's gross, but I'm curious . . .

[Dianne & Greg Stucki]

----- Original Message ----- 
From: "Brett McNamara" <brettmc at gmail.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, September 15, 2004 8:54 PM
Subject: Re: [Sca-cooks] Re: Yes, it's gross, but I'm curious . . .


> I used to subscribe heartily to the desperation or desperation theory
> of "who the hell ate that first?"
> 
> However, to more food traditions I see, the more I think many culinary
> oddities are part of a less radical evolution.  We are simply missing
> enough links to get left with a platypus.  We know enough of the
> history of, say, black pudding, to know where is comes from.  However,
> on it's own, we'd be left with, "Brits eat congealed pig's blood...
> ewww."
> 
> Ok, it's still an ewww.  Never mind.
> 
> On a side note, I once saw an African cook book that used dung as an
> ingredient.  No joke.  Any thoughts?


E.coli comes to mind...

Laurensa