duck rectum or meat glue? whose cuisine will reign supreme?

Posted on March 11, 2010. Filed under: American culture, chinese culture, cross cultural, cuisine | Tags: , , , , , |

My nephew, who has spent considerable time in China, mentioned that on his last trip there he ate duck rectum, and that it really wasn’t all that bad. Granted, he didn’t know what he was eating until after the fact, which, I assume, removed any cultural barrier about what’s supposed to be delicious and what’s supposed to be gross.

I know the Chinese eat many more parts of animals than Americans, who tend to eat only the meat and a few organs.  Still, I thought, “Wow. That is totally disgusting.”

But Americans, too, are eating some pretty gruesome things.  The FDA has over 3000 approved chemicals that can be added in food processing. There are  colors, preservatives, thickeners, stabilizers, emulsifiers, anti-caking agents, flavor enhancers, and antibiotics to name a few.

Thrombin, commonly known as meat glue, was just recently approved by the EU as a food additive. Recently approved? American have been eating it for years. Thombin, which was originally developed to stop bleeding during surgery, is also used to hold together chicken nuggets.

Americans have no idea  the number and quantity of the chemicals that pass through their bodies each year. At least with the duck, you know it’s a duck.

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