Blogs > HNN > Secrets of the ancient masterchefs: How to roast a hedgehog (& other ancient recipes)

Sep 14, 2007 5:59 am


Secrets of the ancient masterchefs: How to roast a hedgehog (& other ancient recipes)



“Nettle pudding was a forefather to the dumpling, and while people don't really eat hedgehogs anymore, they still eat things like beef Wellington, which is prepared with a pastry in a very similar way,” she said, but Dr Fairchild thought it was unlikely that hedgehogs would be making a reappearance on our dining tables. “They're listed as a protected species now, so I hope people don't start going out and cooking them. But I suppose if it was roadkill that might be alright.”
Source: Secrets of the ancient masterchefs: How to roast a hedgehog (& other ancient recipes)

A slightly truncated quote from the Independent. Could the British Empire have simply been an attempt to find better food?




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Jonathan Dresner - 9/14/2007

I teach my students a great deal about food in World History, actually: the importance of new foods, the way in which the spice trade fueled the "Silk Road" and inspired the age of exploration, globalization of foods, that sort of thing.

The search for new flavors is one of the great driving forces of history.


Oscar Chamberlain - 9/14/2007

I have a friend who raises sheep. I wonder if I can talk him into trying the Meat Stew?