The staple ingredient that never made it to America: blood

Why don’t Americans eat blood? Made mostly of protein, and packed with nutrients, it’s a key ingredient in Chinese, Colombian, British, and Scandinavian cuisine. Mark Hay argues in Eater that Americans have been obsessed with clean, sanitary food for decades—better living through chemistry, in other words. But even as we delight in bone broth and salvage offal for sustainability’s sake, blood somehow remains “a reminder of the animal nature of ourselves and how close we are to the things that we’re eating.”

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