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When I was a kid at school (France, late 70's), eating horse meat was something heard of. Not the kind of may you could eat everyday but you would see some at t
by BrandoElFollito 4y ago
When I was a kid at school (France, late 70's), eating horse meat was something heard of. Not the kind of may you could eat everyday but you would see some at the butcher's (au least in the western suburbs of Paris). I never had some at the school canteen (I think).
Fast forward 40 years, same city. There is no horse meat anywhere. Eating some is unheard of. I just asked my teenage children: they never heard of it (and we're surprised that it was something you eat).
Of course this is just one data point, but I guess this is the general state today for middle class people in that region.
- jjgreen 4y agoThere's still a boucherie chevaline on Rue Daguerre I believe
- ClumsyPilot 4y agodiets have become much less varied: back home people eat chicken hearts and stomacks, they are mostly muscle and actually taste nice. All i see for sale in UK is liver which tastes very different to 'normal' meat, not a fan Also it's now difficult to find rabbit and goose - they used to be normal, if not everyday, food
- MrDresden 4y agoEvery slaughter season (late september-october) the stores are flooded with buckets of blood, hearts, liver and other offal. Usually fill my freezer with the stuff and it lasts me a fairly long time.
- Glawen 4y agoDepends on the region. You can buy here in every shop rosbif Alsacien which is horse meat.
- BrandoElFollito 4y agoYes, this is very true - that's why I mentioned my region expecting that lov=cal traditions may be diverse. Out of curiosity - is rosbif Alsacien something that you would usually buy?(putting aside the price - I am just looking for statistical preferences in taste and provenance)
- Glawen 4y agoFrom time to time, like once or twice a year. It is sold already made. But I'm not a big meat eater, I rarely buy a piece of meat to fry.
- jaclaz 4y agoWell, at least here (Italy) in the '60's or '70's horse meat was actually "prescribed" by doctors to anemic or too skinny kids as it "makes blood" (that and liver). I was never "forced" to it (I was far from skinny as a kid) but I remember that when a certain (actually skinny) cousin would come to my grandmother's invariably horse meat or liver would be prepared.