And still do?
It is still eaten in the Mediterranean.
(e.g. salad.)
Is the article supposed to be surprising or just keeping us updated on the oldest findings? It seems it thinks the former.
Is the article supposed to be surprising or just keeping us updated on the oldest findings? It seems it thinks the former.
Only a few peoples stopped consuming traditional foods, as one might expect.
And if you have a problem with the chewiness, you can substitute oyster mushrooms.
No one is asking you to eat any intestines... but why common mushrooms, that are abundant, replaced by literally only ONE species?
Your regular store will have 5 types of mushrooms, that are all literally the same mushroom at different stages of maturity. (Agaricus bisporus is typically the ONLY fresh mushroom available at supermarkets in US)
This is a trend that started in the U.S. and gradually spread out across industrialized nations in the post-WWII world as globalization accelerated. However even for Americans, offal used to be a common ingredient before and during WWII: https://www.reddit.com/r/AskHistorians/comments/gidc5a/when_...
Hyperindustrialization has done the exact opposite! The middle class can only afford prime rib and tenderloin because more than half the weight of the cow gets processed into gelatin, burgers, pet food, and stew meat (A friend and I split a whole cow from a local butcher but my stats are based on grass fed). The price of off cuts is entirely demand driven: i.e. flank cuts that are popular in Latin American cuisine are dirt cheap in New England but really expensive in California. Stuff like offal absolutely dominates pet food inputs.
The reason most Americans don’t eat it is better options. Like rib eye steak and a salad.
You can also buy multiple forms of seaweed at Costco and Walmart. That’s about as North American as it gets.
Premium cuts became "better options" because of hyperindustrialization, which made those cuts more affordable than before. This is a point you raised yourself in an earlier comment.
The only reason you can buy seaweed at Costco and Walmart is because of multicultural immigrants and globalization, which are starting to undo the hyperindustrialization of the food industry even if by just a little bit.
Living in NYC, where you can get both tripe and liver easily - you have to go to "ethnic" stores to get heart, kidneys or lungs. (I have yet to see any lungs or intestines in any US store... and I mean ANY. I'd have to go to a butcher and order small intestines to make sausages.)
As for seaweed - it's primarily dried Japanese style seaweed that we can get in Costco's around NYC.