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Kelila Jaffe
Muse Science Magazine for Kids
|October 2017
NUTRITIONAL ANTHROPOLOGIST AND PROFESSIONAL CHEF.
Chef Kelila Jaffe is no vampire, but she takes eating blood in stride. As a PhD student in New York University’s nutrition and food studies program, she studies how humans have used animals—including their blood—as a source of food throughout history. She’s also in charge of NYU’s teaching kitchen.
DO WE HAVE ANY IDEA WHEN HUMANS STARTED COOKING WITH BLOOD?
The first recorded recipes that use blood are from the Yale University Babylonian tablet collection, which date back thousands of years. Those recipes call for blood used as a thickening agent in sauces and soups, and people still use it that way today.
BLOOD DOESN’T SOUND VERY APPETIZING. WHAT DOES IT TASTE LIKE?
Denne historien er fra October 2017-utgaven av Muse Science Magazine for Kids.
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