Offal: A Global History

Exploring the complex relationship with offal, Nina Edwards delves into its historical and cultural significance across various cuisines. This intriguing narrative highlights the diverse terminology used to describe offal, from foie gras to sweetbreads, while examining the visceral reactions it elicits. The book presents regional specialties like Scottish haggis and Southern chitterlings, emphasizing offal's nutritional value alongside its health risks. Through global examples, Edwards reveals offal as a food of contradictions, bridging gourmet and economical dining.