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My mother and I attended an “alternative meat cuts” cooking demonstration recently. We were humored by the high-end, gourmet presentation and preparation by renowned chefs of pig ears and pig’s feet, beef sinew, tongue, heart and intestines—many foods that we made at home or ate in the few Chinese restaurants in Atlanta, but never dared speak of to non-Asian acquaintances, for fear of appearing barbarian. If we ever came close to mentioning “those parts,” the looks and sounds of disgust effectively clammed me up for decades.
When we taught our first cooking class in the 1980’s, hot and sour soup was considered exotic. Now, we left the workshop feeling exonerated and glad that distinguished chefs and local palates had begun to expand beyond chicken breast, prime rib and lobster tail. Maybe cuttlefish jerky and red bean popsicles would be next!
