Offbeat Cook of the Week Examines Cannibalism Lore
Today's Cook of the Week surveys cannibalism in Western lore with notes from Star Staffer Joe Bageant. It cites biologist Marston Bates and his book Gluttons and Libertines, arguing cannibalism is the strongest food taboo in the modern Western world, and discusses historical evidence including Pekin man.
MENTIONED IN THIS ARTICLE
Star
Joe Bageant
Bageant
Marston Bates
Bates
Idi Amin
Herodotus
Marco Polo
Sawney Beane
Scotland
Sawney
Galloway
Beane
Albert Fish
New York City
Helping Shoppers to Cope with Food Prices
Shoppers shift from ground beef to lower cost proteins like chicken turkey tuna and liver and extend protein in casseroles while embracing leftovers and simpler meals. Veg meals and eggs cheese and legumes become common. desserts and homemade cakes remain popular with cost cutting on frosting.
Outdoor dining through the ages and easy summer menus
The article traces outdoor eating from medieval banquets to modern picnics and cookouts. It compares lavish royal feasts to simple backyard dining, then offers tips on setting, tableware, centerpieces, and casual menus while emphasizing convenience and food safety.
MENTIONED IN THIS ARTICLE
Royal Navy
Also Mentioned on This Page
By Joe Bageant
Minor Leagues
Ronald Berndt
New Guinea
Berndt
New
U.S
Alf
Rockies
Packer
Ute
Fritz Haarmann
Hanover
Fritz
Edward Curtis
North America
Countryside Market
Valley Avenue
Winchester
Bill Butler
Kansas City Royals
Minnesota Twins
Los Angeles Dodgers
ESAS
Delco Plaza
Independent Inspirations
Mason's
Seafoot
Millwood Ave
Martinsburg Pike
Winchester Evening Star
Bigman's
Siemens
The
Braaaris Restaurant
Front Royal Road
Lowe's
Coolfont's
Squirrel's Nest
Prime Ribs of Beef International Buffet
Coolfont