The Omniverous Reader’s Dilemma: Hamburgers Regain Their Appeal

Voracious ingestion of the contents of a book leads not necessarily to lasting, author-desired consequences, suggests this study: “Reading a book can change your mind, but only some changes last for a year: food attitude changes in readers of The Omnivore’s Dilemma,” Julia M. Hormes, Paul Rozin, Melanie C. Green, and Katrina Fincher, Frontiers in […]

Involuntary Hippophagia (5): Papal Bull Taboo Origin?

Those concerned about Involuntary Hippophagia (the unintended ingestion of a horse, or part thereof ) may be wondering just how far back the UK’s distaste for eating horses, unintentionally or not, might go. Improbable can reveal that the puzzle has certainly been on the table for more than a century. ‘Rockingham’ (writing in the Boston […]

Involuntary Hippophagia (1): Horsemeat, a view from Croatia

As our UK readers will know, Britain is currently reeling from the effects of an outbreak of  ‘Involuntary Hippophagia‘. (We hereby suggest that name.*) But not everyone agrees that eating horsemeat is inadvisable. If you’re going to eat meat, they say, then maybe horsemeat isn’t such a bad choice. For an example of this viewpoint […]

Exploding meat

The June 1998 issue of Agricultural Research magazine included this report about exploding meat: In 1992, Morse Solomon, a meat scientist, joined forces with engineer John Long to test Long’s invention, an innovative process called Hydrodyne, which uses shock waves in water to tenderize meat. Solomon is with USDA’s Agricultural Research Service, and Long is retired […]

Pork, the surprise (yet traditional) remedy for a nosebleed

A new medical study recommends a method called “nasal packing with strips of cured pork” as an effective way to treat uncontrollable nosebleeds. Ian Humphreys, Sonal Saraiya, Walter Belenky and James Dworkin [pictured here], at Detroit Medical Centre in Michigan, treated a girl who had a rare hereditary disorder that brings prolongued bleeding. Publishing in […]

The Men Behind Exploding Meat

Before John Long applied his expertise to the problem, people tried many ways to make meat more tender — chewing it, pounding it, soaking it in enzymes. The report, Hydrodyne Exploding Meat Tenderness, published in 1998 by the US department of agriculture (USDA), describes Long’s act of creation as “a peacetime use for explosives”. “Throughout John Long’s career as […]