This week I deal pretty frankly with the facts of turning animals into food. There is a little discussion of blood and guts - and how removing them from an animal transformed it from a dead animal into meat - that is, food.
These are essential transformations we don’t think about much - but they are unavoidable steps if you are going to eat meat. ANd it is a lot of work we almost never see anymore.
Beyond that - it’s a look at what animals most people were eating most of the time. And what circumstances helped arrange things that way.

In other words, yes, another episode of lists of animals.

The two cool books:
US History in 15 Foods by Anna Zeide
The Larder - Edited by by John T. Edge, Elizabeth S.D. Engelhardt & Ted Ownby
This week the essay, “Bodies of the Dead” by Wiley C. Prewitt Jr. was particularly useful

Music Credit: Fingerlympics by Doctor Turtle
Show Notes: https://thehistoryofamericanfood.blogspot.com/
Email: TheHistoryofAmericanFood at gmail dot com
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