Nose to Tail Dining: Going the Whole Hog

/ 4th March 2015
3061818219_740f6c4690_z

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.

Read More