From ox tongue to calf heads: is there value in cooking old, 'gross' recipes?
By Andrew Collins on Drive with Andrew Collins
What foods do you remember eating that seem to have fallen out of fashion?
Historian and gastronomer Jacqueline Newling is traveling back in time via the kitchen, making all manner of old fashioned meals—from mock turtle soup to jellied cow's feet.
She says cooking these foods is a confronting and visceral experience—and it's giving her insight not just into dinners of years gone by, but also into our current attitudes around food.