Human Cuisine

So, two cannibals are eating a clown.
One turns to the other and asks,
“Does this taste funny to you?”

What I find curious is that once their momentary social awkwardness passes, people who believed they knew nothing about such a disreputable subject [as cannibalism] start spouting little facts--and alleged facts--they’ve accumulated in normal life (perhaps when they were adolescents). Sometimes they mention famous criminal cases, sometimes they repeat old clichés about encounters of explorers and missionaries with savage eaters of men, but most often they tell cannibal jokes.

There’s something about the idea of munching on a nice leg o’ man that makes everyone want to be a comedian.

Jokes are, in part, a way of hiding real anxiety about touchy subjects, but this is more than just nervous laughter. It’s clear that these people like to discuss eating people--supposedly, the ultimate taboo--once someone else is kind enough to bring up the subject. William Bueller Seabrook, a man who acquired more firsthand knowledge about the fundamental facts of cannibalism than most of the civilized people who talk about it--including myself--wrote about cannibals in 1931, “Even aside from their delightful humorous aspect they are a highly interesting and wholly legitimate subject, whether for the adventurer or the learned anthropologist.”

This excerpt from the foreword to Human Cuisine addresses one of the key points about cannibalism: It’s fascinating. The stories, essays, poetry and drama in this anthology reveal that cannibalism can also be disgusting, sometimes frightening, sometimes hysterically funny, sometimes touching--but always interesting, at least once you get past the gag reflex.

You can read the rest of this forward here or here.

Co-editors Ken Albala and Gary Allen have created an anthology that is guaranteed to give the curious reader something to chew on.

Speaking of which, the book includes recipes, such as these:

Benedictine Cordial

Carefully withdraw the still-beating heart of a young monk and plunge it into a cask containing brandy and an assortment of bitter herbs. Allow mixture to steep for a fortnight. Strain the resulting liquid, discarding all earthly remains, and sweeten with simple syrup until beatified.

Promethean Foie Gras

Trick one of your colleagues into giving away some corporate secret. This is certain to incur the wrath of the CEO, who will hang the silly goose out to dry in some god-forsaken spot. Almost immediately, human resources, a flock of ravenous lawyers, and assorted other corporate birds of prey will gather to divide up the poor fellow's liver. Collect any leftover scraps, warm gently over some stolen fire, and serve on toasted pita points.

Don’t worry about running out--there will always be more tomorrow.


Needless to say, most of the book’s recipes have not been tested.

Title: Human Cuisine

Editors: Ken Albala and Gary Allen

Contributors: Ken Albala, Gary Allen, Harry Brown, Janet Clarkson, Lisa Cooperman, Richard Corozine, Dennis DiClaudio, Terence FitzSimons, Ellen J. Fried, John Kohagen, K. A. Laity, Mike Lee, Laurel Massé, Mery Lynn McCorkle, Alice Mills, Pedro Malard Monteiro, Jeri Quinzio, Suzanne Rindell, Gene Santoro, Pamela Siska, Riva Soucie, Camilla Trinchieri, Tamara Watson, Peter ÒTootsÓ Wheat, Darius Willoughby

Publisher: BookSurge

Specifications: Paper, 6 x 9 inches, 248 pp.

Publication Date: June 2008

ISBN: 1419693913

Cover Price: $16.99

To read an account of an interview with one of the editors, click here.

For more specific information about Human Cuisine, click here.

To order a copy of Human Cuisine, click here.

For wholesale orders , visit BookSurge Direct.

Information and links about other writings.

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