5 ms·

And still do? It is still eaten in the Mediterranean. (e.g. salad.) Is the article supposed to be surprising or just keeping us updated on the oldest findings

And still do? It is still eaten in the Mediterranean. (e.g. salad.) Is the article supposed to be surprising or just keeping us updated on the oldest findings? It seems it thinks the former.

JAlexoid 3y ago
It's news for the "modernized" people, that scoff at offal, weird mushrooms and "unusual" foods. Only a few peoples stopped consuming traditional foods, as one might expect.
- efields 3y ago
  I've tried tripe a few times and times and I can chew it, swallow it, sure, but its just so foreign to me that I don't seek it out any more.
  - bobsmooth 3y ago
    Clearly capitalism is the reason you don't like eating intestines.
  - strken 3y ago
    Tripe is exactly what I was thinking of as I read the GP. It's just...not very good. Same with pig's ear, or tendons. They're not bad foods and they don't turn my stomach, but I'd rather eat pretty much any other part of an animal.
    - imp0cat 3y ago
      What!? The soup that is made from beef tripe is amazing! And if you have a problem with the chewiness, you can substitute oyster mushrooms.
  - JAlexoid 3y ago
    There's plenty of foods that fall out as well. No one is asking you to eat any intestines... but why common mushrooms, that are abundant, replaced by literally only ONE species? Your regular store will have 5 types of mushrooms, that are all literally the same mushroom at different stages of maturity. (Agaricus bisporus is typically the ONLY fresh mushroom available at supermarkets in US)
- ssnistfajen 3y ago
  It's the consequence of the food industry becoming hyperindustrialized in which uncommon ingredients and "off-cuts" no longer fit with the goal of pursuing economy of scale. Ultraprocessed food is efficient to produce and distribute and formulated to specifically target innate human cravings (high sugar/sodium/carb/fat) in ways that were not possible before. This is a trend that started in the U.S. and gradually spread out across industrialized nations in the post-WWII world as globalization accelerated. However even for Americans, offal used to be a common ingredient before and during WWII: https://www.reddit.com/r/AskHistorians/comments/gidc5a/when_did_americans_stop_eating_organ_meat/fqepd29/ https://www.reddit.com/r/AskHistorians/comments/gidc5a/when_...
  - civilitty 3y ago
    > It's the consequence of the food industry becoming hyperindustrialized in which uncommon ingredients and "off-cuts" no longer fit with the goal of pursuing economy of scale. Ultraprocessed food is efficient to produce and distribute and formulated to specifically target innate human cravings (high sugar/sodium/carb/fat) in ways that were not possible before. Hyperindustrialization has done the exact opposite! The middle class can only afford prime rib and tenderloin because more than half the weight of the cow gets processed into gelatin, burgers, pet food, and stew meat (A friend and I split a whole cow from a local butcher but my stats are based on grass fed). The price of off cuts is entirely demand driven: i.e. flank cuts that are popular in Latin American cuisine are dirt cheap in New England but really expensive in California. Stuff like offal absolutely dominates pet food inputs.
    - wizofaus 3y ago
      I gather the GP's point was we that previously we'd eat kidneys or livers or tripe etc. in "unprocessed" form, whereas now they're all only used for pet food or gelatin etc. Whether that's true because steak is now so cheap and most people prefer eating it instead I'm not sure, but seems plausible. But that steak is cheap because of hyperprocessing of off cuts seems more contentious - I'm fairly sure we're able to more cheaply raise, slaughter and butcher cows in general, and the beef industry would still find a way to be profitable even if offal etc. was still widely consumed in unprocessed form. It is odd that I remember regularly tucking into things like beef liver as part of a meal as a kid (30 odd years ago) but virtually never hear of it these days. I still do see steak & kidney pie in bakeries etc. but it's not super common. Oh I did have tripe in phở not too long ago (and still see it on menus regularly), though I can't admit to being a fan.
carstenhag 3y ago
Not sure what countries or places you mean, but I lived in Spain for 13 years near Valencia and have never seen this at a meal. Maybe in sushi, doesn't count imo.

And still do? It is still eaten in the Mediterranean. (e.g. salad.) Is the article supposed to be surprising or just keeping us updated on the oldest findings? It seems it thinks the former.

JAlexoid 3y ago

It's news for the "modernized" people, that scoff at offal, weird mushrooms and "unusual" foods. Only a few peoples stopped consuming traditional foods, as one might expect.

efields 3y ago
I've tried tripe a few times and times and I can chew it, swallow it, sure, but its just so foreign to me that I don't seek it out any more.
- bobsmooth 3y ago
  Clearly capitalism is the reason you don't like eating intestines.
- strken 3y ago
  Tripe is exactly what I was thinking of as I read the GP. It's just...not very good. Same with pig's ear, or tendons. They're not bad foods and they don't turn my stomach, but I'd rather eat pretty much any other part of an animal.
  - imp0cat 3y ago
    What!? The soup that is made from beef tripe is amazing! And if you have a problem with the chewiness, you can substitute oyster mushrooms.
- JAlexoid 3y ago
  There's plenty of foods that fall out as well. No one is asking you to eat any intestines... but why common mushrooms, that are abundant, replaced by literally only ONE species? Your regular store will have 5 types of mushrooms, that are all literally the same mushroom at different stages of maturity. (Agaricus bisporus is typically the ONLY fresh mushroom available at supermarkets in US)
ssnistfajen 3y ago
It's the consequence of the food industry becoming hyperindustrialized in which uncommon ingredients and "off-cuts" no longer fit with the goal of pursuing economy of scale. Ultraprocessed food is efficient to produce and distribute and formulated to specifically target innate human cravings (high sugar/sodium/carb/fat) in ways that were not possible before. This is a trend that started in the U.S. and gradually spread out across industrialized nations in the post-WWII world as globalization accelerated. However even for Americans, offal used to be a common ingredient before and during WWII: https://www.reddit.com/r/AskHistorians/comments/gidc5a/when_did_americans_stop_eating_organ_meat/fqepd29/ https://www.reddit.com/r/AskHistorians/comments/gidc5a/when_...
- civilitty 3y ago
  > It's the consequence of the food industry becoming hyperindustrialized in which uncommon ingredients and "off-cuts" no longer fit with the goal of pursuing economy of scale. Ultraprocessed food is efficient to produce and distribute and formulated to specifically target innate human cravings (high sugar/sodium/carb/fat) in ways that were not possible before. Hyperindustrialization has done the exact opposite! The middle class can only afford prime rib and tenderloin because more than half the weight of the cow gets processed into gelatin, burgers, pet food, and stew meat (A friend and I split a whole cow from a local butcher but my stats are based on grass fed). The price of off cuts is entirely demand driven: i.e. flank cuts that are popular in Latin American cuisine are dirt cheap in New England but really expensive in California. Stuff like offal absolutely dominates pet food inputs.
  - wizofaus 3y ago
    I gather the GP's point was we that previously we'd eat kidneys or livers or tripe etc. in "unprocessed" form, whereas now they're all only used for pet food or gelatin etc. Whether that's true because steak is now so cheap and most people prefer eating it instead I'm not sure, but seems plausible. But that steak is cheap because of hyperprocessing of off cuts seems more contentious - I'm fairly sure we're able to more cheaply raise, slaughter and butcher cows in general, and the beef industry would still find a way to be profitable even if offal etc. was still widely consumed in unprocessed form. It is odd that I remember regularly tucking into things like beef liver as part of a meal as a kid (30 odd years ago) but virtually never hear of it these days. I still do see steak & kidney pie in bakeries etc. but it's not super common. Oh I did have tripe in phở not too long ago (and still see it on menus regularly), though I can't admit to being a fan.

carstenhag 3y ago

Not sure what countries or places you mean, but I lived in Spain for 13 years near Valencia and have never seen this at a meal. Maybe in sushi, doesn't count imo.