083 Turning Wild Game into Food is A Lot of Work - 18th Century Hunting

This week I deal pretty frankly with the facts of turning animals into food. There is a little discussion of blood and guts - and how removing them from an animal transformed it from a dead animal into meat - that is, food. <br />These are essential transformations we don’t think about much - but they are unavoidable steps if you are going to eat meat. ANd it is a lot of work we almost never see anymore.<br />Beyond that - it’s a look at what animals most people were eating most of the time. And what circumstances helped arrange things that way. <br /><br />In other words, yes, another episode of lists of animals. <br /><br />The two cool books:<br /><a href="https://www.amazon.com/US-History-Foods-Anna-Zeide/dp/1350211974" target="_blank" rel="noreferrer noopener">US History in 15 Foods</a> by Anna Zeide<br /><a href="https://www.amazon.com/Larder-American-Southern-Foodways-Alliance/dp/0820345555/ref=sr_1_2?crid=DA3PIH7QJHH&amp;keywords=the+Larder&amp;qid=1680640394&amp;s=books&amp;sprefix=the+larder%2Cstripbooks%2C106&amp;sr=1-2" target="_blank" rel="noreferrer noopener">The Larder</a> - Edited by by John T. Edge, Elizabeth S.D. Engelhardt &amp; Ted Ownby<br />This week the essay, “<i>Bodies of the Dead</i>” by Wiley C. Prewitt Jr. was particularly useful<br /><br />Music Credit: Fingerlympics by Doctor Turtle<br />Show Notes: <a href="https://thehistoryofamericanfood.blogspot.com/" target="_blank" rel="noreferrer noopener">https://thehistoryofamericanfood.blogspot.com/</a><br />Email: TheHistoryofAmericanFood at gmail dot com <br />Twitter: @THoAFood<br />Instagram: @THoAFood<br />Post: @THoAFood