“Blood from an animal looks like blood from a human. It’s a reminder of the animal nature of ourselves and how close we are to the things that we’re eating.” — Amy Bentley, professor of food studies at NYU
, “the Chicago meatpackers had no reason to make it accessible to consumers,” at least on a large scale.
Around the same time, writers in the American media started to openly disparage butchery generally, and blood cuisine specifically. “There are racist articles about German immigrants in particular liking blood sausage,” says Specht. “Similarly, there are some stories about poorer Americans consuming as much of, say, pig as possible.”
In the late 19th century, Americans with economic, cultural, and culinary power were distancing themselves from slaughter and its byproducts in favor of more meat cuts, labeling offal as animalistic and crude. They were also defining themselves in contrast to Central and Eastern European immigrants, and poorer rural Americans, who still consumed those products.
points out, “ate blood sausage as a regular part of their diets” until sometime around, or maybe just after, World War II.— specifically an amorphous, optimistic belief in the power of industrial science to improve the world in every imaginable way, especially by one-upping nature. That often came part-and-parcel with a belief in the value of uniformity and perceived sterility.
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