“About one hundred and fifty years ago, ‘looking the part’ of being middle class in German lands, involved eating organs...”
So begins today’s story from Dr. Claudia Kreklau.
For further reading:
Beyond Bratwurst: A History of Food in Germany by Ursula Heinzelmann (Reaktion Books, 2014)
“‘‘Organic’ Tools for Social Standing: Oehm’s and Allestein’s Recipes for Brain, Lung, and Udders, 1850-60s” by Claudia Kreklau (H-Net.org)
03/30/20 • 2 min
4 Listeners
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