From Here to China, People Are Still Eating Rare Animals—but Why?
Deeply entrenched cultural practices and the allure of the illicit keep threatened species on the menu.
To prepare one of the most notorious dishes in French cuisine, you start by locking a small, live songbird in a darkened box with a large amount of millet. Closed away from the light, the bird eats constantly, fattening its spindly body in a matter of days. After being gorged, the bird is drowned in a shot of Armagnac, plucked of its feathers, and roasted whole—guts and all. Served straight from the oven, diners eat the ortolan, a type of bunting, with a napkin tented over their…
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