GOOD

Everything You Need to Know About Cooking with Blood

The Nordic Food Lab's innovative approaches to a culinarily neglected ingredient

Back in 2008, renowned Danish chef René Redzepi and restaurateur Claus Meyer, now known to foodies as the masterminds behind the four-time world’s best restaurant Noma, opened a peculiar test kitchen in Copenhagen. The Nordic Food Lab, as they called it, was a space for chefs to experiment with the weird, new, and taboo in a way they never could in a working kitchen. Ever since, they’ve scored headlines with reports on cooking with fermented grasshoppers, pheasant essence, and even beaver anal glands. But perhaps no report they’ve issued has garnered as much attention and consternation as the one released this January by then-Food Lab intern Elisabeth Paul on how to substitute blood for eggs.

Blood-based cooking has certainly been a part of Western cuisine since the time of ancient Greece, when blood sausages were mentioned in Homer’s Odyssey. And in all likelihood, people have used animal blood for sausages, soups, pastes, or drinks since the first animal slaughter. But sometime in recent history, we forgot how to use blood. The ingredient grew so taboo that even Scottish chef Nick Nairn vomited on television at the site of a bowl of cooking blood.

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Food

What We Can Learn From Traditional Arctic Diets

On the benefits of fermented blubber and the joys of drinking reindeer blood

"Two Waiting for Seal," Inuit art in Iqaluit, Nunavut, Canada. Image by Mike Beauregard via Flickr

Up in the arctic, life struggles to thrive. A rocky and frigid landscape supporting little more than meager shrubs, grasses, and some berries in the summer, it’s proven too hostile for more than a few animal species that have specially evolved to polar environs. Yet despite the harsh conditions, thousands of years ago human beings managed to etch out a life for themselves in the snows. These peoples’ ability to live in these regions is mostly due to a diet that to most of us seems narrow and anemic, but in truth has proven itself one of the most robust and healthy in the world.

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Food

The Absurd History Of The Intermicronational Olympic Games

The Olympic movement for self-declared satirical nations is dead

Image via The Republic of Molossia

While the Rio Olympics—despite a Zika scare, last-minute construction, and a steroids scandal—avoided predictions of disaster this summer, another global sporting event quietly failed to materialize: the Intermicronational Olympics.

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Sports

What Americans Can Learn From the New Dutch Dietary Guidelines

It’s time to incorporate sustainability issues into the way we eat as a country.

Image by Daniel Schwen via Wikimedia Commons

Last month the Voedingscentrum, the Netherland’s state-funded nutrition authority, issued an aggressive new set of national dietary guidelines. This is the first time the nation’s official food program has been updated since 2004 and it will be used by many Dutch health providers and nutritionists. They’re pretty similar to most other national dietary guidelines, but the regimen sets itself apart by placing hardline consumption limits on meat and animal products.

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Articles