Gadling strives to stay on the forefront of culinary travel news. That’s why were were both shocked and excited when we heard about the newest obsession amongst foodies from Stockholm to São Paolo: cannibalism. Before you gasp, think of the other things that people eat all over the world. From dog to tarantula to congealed pig’s blood, people will eat just about anything. And now, we’re pushing the envelope even further by tasting the most dangerous game.
Dr. Pierre Saint Bernard of the Institute of Human Development and Digestion spoke on the matter earlier this year at the Other Red Meat Conference in Berlin. “Cannibalism has a rich and celebrated history in cultures from South America, Polynesia, Asia and yes, even Europe,” he said. “Eventually it became frowned upon, but that was only because of the social mores of the elite who imposed their discomfort with human consumption on the working class.”
Attendees at the Other Red Meat Conference were treated to dishes from a bevy of international chefs specializing in Homo sapien cuisine. Chef Roland Kuapia from New Zealand prepared human tongues and chips, a playful take on fish and chips that he serves at his restaurant, The People’s Place, in Rotorua. “Human tongue is only tough if it’s overcooked,” he said, “and when you batter and fry them in sesame oil it’s next to impossible to overcook them.”
With more and more restaurants around the world serving human meat in myriad ways, it won’t be long before you’re munching on people parts the next time you hit the road. As Dr. Saint Bernard noted in his keynote address, “People are abundant, renewable and ever so delicious. It’s the wine pairing that’s difficult.”