Blood as Food Through Ireland’s History

Morcilla in Spain, Stornoway Black Pudding in Scotland, Mustamakkara in Finland, Sângerete in Romania...This ancient tradition of using the blood as an ingredient in food and dishes persists in our modern world, despite the rules, regulations and war against artisanal produce from the modern food industry...

Hello!

I'm excited to give you the latest episode of The Delicious Legacy!

And what an epic adventure it is!

I'm talking to Kate Ryan author of "Blood, Guts, and Black Pudding; Ireland’s Dying Art of Blood As Food" a new, comprehensive and the first of it's kind! Documenting the Irish tradition and food history, of consuming blood as nutritious, sustainable food source!

I tell you I was surprised to know many of the facts in the book. I thought live bleeding was a technique that only existed in nomadic cultures of Africa. But apparently it was alive and kicking in Ireland too, till very, very recently!

Join me and Kate and find out all about blood, black pudding, the different variations of pudding (what is dirsheen?) and how this ancient tradition, started dying slowly, and where are we now!

You can get Kate's book and find out more here:

https://ninebeanrowsbooks.com/en-gb/products/blood-guts-and-black-pudding

Love and guts and blood and glory!

Thom

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