Ew! Are you squeamish? Are you grossed out by meat, by fish, by eggs, by scales and suckers and shells and bones? We live in fastidious times. Now we pick, we prod, we send dietary requirements by return of post. ‘Super excited to see you guys! Btw I’m vegan, non-gluten, non-soy, no-nuts. Sorry to be a pain!’
Last year, Sainsbury’s launched chicken pieces in ‘no touch’ pouches for millennials who won’t handle raw meat unless it’s sans teeth, eyes, taste, everything. And at Somerville College, Oxford, students were served octopus terrine at a matriculation dinner, and a fresher complained that they had been ‘surprised’ by the dish. The college conceded that cephalopod ‘was not quite right for everyone’ and that the kitchens should in future serve something ‘everyone is comfortable with’.
In April, the Ukrainian cook and cultural historian Olia Hercules posted a picture of an ox heart on Instagram.
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