#191

The division we have comes from the Normans and them fancying everything up, so if they ate people, we’d probably have a word for it. Genscarne or something.

#192

There’s actually a bit in lots of cultures history in the transition from hunter-gathering to sedentary farming when everyone got malnourished and stunted for a while, because they’d really nailed the hunter-gatherer thing, but hadn’t fully mastered farming yet.

Once they get the grain coming in though, there’s usually a big population bulge, and the rise of chiefs and kings from the flat egalitarian hunter-gatherer society.

1 Like
#193

Just a few more rounds of Agricola and then they really had the knack, is what you’re saying? @plasticniki

#194

Wish I had the time to photoshop “Oh Theo” onto a Begging card.

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Things you cant believe you liked once
#196

Why is it dangerous for humans to eat other human meat?

#198

Yeah but like eating a leg is probably gonna be alright?

#200

Probably best just to eat children or people with OCD.

#201

Yeah they ate the brain

moral of the story: don’t eat the brain

#203

You sound like you’ve tried to eat someone once and wanted to do some research first

9 Likes
#204

That’s why he had to leave the UK.

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#205

That’s why the sheep and cows got it, isn’t it, because they were bulking up the food with minced up remains of the same species?

#208

Ideal thing to feed a vegetarian animal with low-acid digestion completely designed to only digest grass.

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#209

Definitely not going to risk angering @sketches any time soon.

#210

It will be the last mistake you make.

#211

nah.
also, going to go out on a limb and say that the a massive snobbishness towards people who’s palates aren’t sophisticated enough for, say, oysters or caviar or whatever probably overlaps with class stuff. only ever had prawns at home as a ‘treat’. never known anyone to buy anything else other than fucking periwinkles.

and anchovies are rank. why have fish grit when you can have olives?

#212

Why have a taxidermy fox dressed as a ringmaster when you can have a PVC conservatory?

#213

vaguely oily, salty grit. what’s the point?

#214

Anchovies and olives are not the same thing, or even all that similar. I’m not making any judgement about what anyone likes, if you hate olives, or oranges, or tacos, cool, but let’s not pretend one is a substitute for the other.

#215

Brussels sprouts are pretty bad boiled - they give me that weird cabbage aftertaste, which reminds me of school dinners and misery, and they’re too soft and squishy.

But chopped and stir-fried they’re great! Might have some tonight.

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#216

teah this, maybe with some bacon/pancetta etc