Nose to Tail Dining: Going the Whole Hog

/ 4th March 2015

credit: Bui Linh Ngan

A cookbook named ‘The Whole Beast’, upon release in 2004, was immediately dubbed a ‘cult’ piece of culinary literature and ‘the Ulysses of the Slow Food movement.’ Its contents? Nose to tail eating. The concept is, as you might’ve guessed, fairly self-explanatory, but despite the primitive nature of it all, and the fact it dropped off the gastronomic radar for some time, it has only popped into the public consciousness relatively recently.

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