Excluded, forbidden, banned- the evolution of food choices
Lifestyles and diets have evolved in response to various factors, such as changing environmental conditions, cultural traditions, and technological innovations. While some foods have remained staples for thousands of years, others have fallen out of favor, been ostracized, banned, or forbidden, becoming taboo for various reasons.
Excluded, Forbidden, Banned
Many products have been banned for a variety of reasons. One of the main factors driving this decline is the growing awareness of animal welfare issues associated with commercial hunting. It may still surprise many people that turtles are edible. They once served as a popular food source in many cultures worldwide. However, overfishing and habitat loss have significantly reduced their populations. As a result, many turtle species are now endangered, and many countries have made their consumption illegal.
Another example is whales. In the past century, humans hunted them mainly for their blubber, which was melted down and placed in barrels, while the meat was treated as a by-product. Whale hunting has significantly declined whale populations. Today, whale meat is still available in the Norwegian and Japanese markets.
How culture influenced the exclusion of meat: The case of beaver
Another factor in the decline in consumption was a change in cultural attitudes towards food. As Western societies became more affluent and urbanized, many people developed a preference for processed and convenience foods. This shift led to a loss of contact with traditional hunting knowledge and the ability to prepare and cook game. In addition, the global food industry provided access to a wider range of foods from around the world, displacing local culinary and food traditions.
A good example of this change is beavers. Very popular in Europe, beavers were once a staple in medieval and early modern diets. They were prized for their meat, which was often prepared in hearty stews or roasted. Beaver tail, rich in fat, was especially valued during Lent, as it was classified as “fish” due to its aquatic lifestyle. Today, beaver meat is still consumed in some regions, such as Canada, where it is often smoked or made into sausages. There are even gourmet recipes featuring beaver, like beaver chili or beaver pâté. However, their population decline due to habitat destruction and hunting, along with changing tastes, has made beaver dishes a rarity.
Another example that may seem extreme today is guinea pigs. These furry creatures have served as a traditional food source in South America for centuries. In many parts of the Andes, people still consider guinea pigs a delicacy and eat them in various dishes, such as stews or grilled guinea pig. Their meat is said to be tender and flavorful, with a slight hint of game. However, animal welfare advocates have condemned the practice of eating guinea pigs. Furthermore, in other parts of the world, people often consider them pets, making the idea of eating them seem unappealing.
Offal: Rediscovering the other side of the coin
For many years, people have considered offal to be a “forgotten” product. However, offal is now gaining importance, gathering an ever-increasing group of supporters. In the past, people prepared it willingly and deliberately to ensure no part of the animal was wasted. Later, it lost its importance, especially in Europe. Some historians associate this change with the communist period and the socialist authorities’ attempts to persuade people to eat offal.
One of the most popular and appreciated cuisines in the world, French cuisine, serves as an example of skillful preparation and presentation of offal. Everything relies on trust in the chef, the idea for the dish, and the preparation technique. It does not matter whether it is kidneys or calf brains à la Maitre; when perfected, they will delight with their taste.
When it comes to offal, the pig’s nose and ears have been used in various traditional dishes around the world. Pig’s nose, often boiled or roasted, is known for its chewy texture and is sometimes added to soups or stews to enhance flavor. In some regions, it is pickled and served as a snack. Pig’s ears, on the other hand, are a delicacy in many cuisines. They are often boiled, then grilled or fried, to achieve a crispy texture. In Southern American cuisine, pig’s ears are commonly used in soul food dishes like pig ear sandwiches. In Chinese cuisine, pig ears are often sliced thinly and marinated in a tangy sauce, served as a cold appetizer. These parts of the pig, once considered undesirable, are now being rediscovered for their unique textures and flavors, highlighting a resurgence in the appreciation for nose-to-tail eating.
The decline in popularity
The decline in popularity of these and other once-popular foods reflects the changing attitudes toward animals, the environment, and cultural traditions. Societies historically used traditional foods like turtles and whales due to their availability and nutritional value. However, as people have become more aware of environmental and animal welfare issues, they have shifted toward more sustainable and ethical choices.
Overfishing, habitat destruction, and wildlife exploitation have sparked global movements to protect endangered species and promote conservation. The rise of industrialized food systems has introduced a wider range of choices, which has often overshadowed traditional culinary practices. These changes highlight a broader transformation in how we view food, driven by growing awareness of sustainability, animal rights, and cultural preservation.
