Offal- trends in eating

1: Veal’s tripe, 2: Lamb’s heart, 3: Ox tail
Ok, so here are the final images from the last project. I previously posted the short gifs I made from the digital files (you can see them here) but these are the proper stuff.

I’m interested in different aspects of food production and consumption as well as in dynamics that exist within the food industry. I find it strange how even such a trivial activity as eating could not escape being drawn into a net of trends and fashions. And so I looked at many different ones: Organic food, Fair Trade, Raw Food, In-vitro meat, From plate-to-paddock, Control Obsession and finally… Offal eating.

I decided to focus on the last one because I think it makes a good illustration of how peculiar, paradox and full of contrasts those fashions in food and eating can be.
So, what is that offal anyway? Chris Cosentino, a celebrity-offal-chef from San Fran explains:

OFFAL: those parts of a meat animal which are used as food but which are not skeletal muscle. The term literally means “off fall”, or the pieces which fall from a carcase when it is butchered.

And this is where I find the paradox: from something that used to be eaten, simply because it had to be eaten like during a war for example, when there were shortages of food, offal became something that certain peoples are willing to pay a lot of money for. Parts that are the cheapest and (usually) discarded or used for processed food become something desired by particular groups of people.

Chris Cosentino talks about offal:

Everything you’d like to know about offal:
17th century Dutch painting:


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