Tatse - Heart, Liver, and Lungs
This reading has probably been one of my favorites so far, not because of the fact that it is about taste necessarily, but because it discusses a kind of food that I enjoy while many others do not. It also discusses it in a wonderfully graphic way which, as someone who has spent a lot of time in many different kitchens, I find very entertaining. The description of Arlene and the elders dissecting the poultry actually made me hungry while it probably did the exact opposite for other readers. I have a love for eating the innards of animals, specifically poultry. I am not the kind of person who would eat brains, that freaks me out, but I am the kind of person who loves haggis. Haggis, for those of you who don't know, is a sheep's heart, liver, and lungs, minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally encased in the animal's stomach and boiled. Maybe I like it because I am Scottish but not all Scottish people actually like haggis. I...