Headcheese and chicken feet

How the rest of the world treats meat

By
May 4, 2012

I swung the door open just as Jeffrey was taking a machete to a disembodied pig’s head.

The other cooks stood around watching, arms crossed over blood-smeared aprons. They looked up when they heard the door and grinned sheepishly. “Headcheese,” Colin said, by way of explanation. “Sorry.”

I looked at the knives and the hunks of pig scattered about the wooden cutting board, and shrugged. “I think southeast Asia has cured me of any squeamishness toward animal parts,” I said nonchalantly. And I tied on my apron and got to work.

Women in Vietnam selling meat at an open-air marketplace.

It was my third shift back. I’d taken a three-month sabbatical from my waitressing job at a trendy Bay Area restaurant, Boot and Shoe Service, to travel around southeast Asia.

The reverse culture shock upon returning had been profound. Where were all the motorbikes? Why were the streets so clean and well-paved? Why did all the food at the grocery store look so perfect, so sanitized? And why did the store smell like plastic instead of, well, like food?

How a society eats is both one of the most easily accessible and one of the most deeply telling aspects of a culture. Eating in a foreign country is both a lofty anthropological glimpse into a society’s psyche and a visceral adventure that, alas, can send you dashing to the nearest squat toilet.

When you see Westerners walking through a street market in southeast Asia, they often look slightly queasy at the sights and smells: the plucked fowl hanging limply from hooks, the still-alive fish flopping out of their plastic tubs, the women waving fans at the flies that settle on heads, hooves, and chunks of flesh, the ripe odor of raw meat blooming in the humidity. It’s the total opposite of the shrink-wrapped, FDA-approved supermarket culture of the West.

I’m not gonna lie: I, too, was a bit unnerved at first. The literal rawness of market culture in southeast Asia is jarring. Watching a tiny woman crouch down in a pajama suit and hack off a chicken head seems brutal and surreal. Ordering a bowl of soup and seeing a chicken foot poke out of the translucent tangle of rice noodles is startling and, well, not immediately appetizing.

The classic Western attitude is: Yes, I eat meat, but I don’t want to think about the fact that I eat meat. None of us, apparently, want to be confronted with the reality of what meat is.

When I was London a few years back, Marcus the Lamb was the big local controversy. I listened to a discussion of the issue on talk radio blaring through a friend’s basement flat while we brewed morning coffee.

Marcus was a lamb that, as a lesson in the breeding and rearing of livestock, a primary school had adopted. The students had named the lamb and did cute things like bottle-feed him. Six months later, it was time for the lesson to culminate: Marcus was to be slaughtered. But by then, of course, the livestock lesson seemed to have been forgotten. Parents complained, animal-rights activists threatened, the school headmistress was branded a murderer, and some of the pupils were reported to have developed stress-related insomnia.

Advertisement
How to Cook Everything for iPad ad

But the school officials held firm: Teaching children where their food came from was the point of the lesson, and the school wasn’t going to cancel the class. A national debate raged over the issue, centering, it seemed, on the extent to which the urbanized Western world has become disassociated from its food.

I considered this all as I chewed my toast in the gray London light. During my 12-year run as a meat avoider, I’d maintained that meat eaters should know and acknowledge the reality of meat consumption. I wasn’t one of those PETA activists plastering horror-movie pictures of slaughterhouses around town, but I’d always thought, “Well, if you eat the stuff, you should be able to handle a head or a hoof.”

So a year before that London trip, when dietary complications and weariness at the vegan lifestyle slowly led me to begin eating meat again, I held myself to that same standard. If I was gonna do it, I reasoned, I was gonna do all of it: bone marrow, lengua, headcheese. I wasn’t going to hide from the fact of it, and I wasn’t going to be wasteful.

Living in the Bay Area and working in the restaurant industry, it’s easy to make mindful, informed decisions about where your food comes from — to nestle in the cozy, bedtime-story feeling a cruelty-free label provides. But there’s still a separation; after all, I buy sausage from a local ranch at the farmers’ market, but the meat is still packaged. There’s no interaction with the reality of what I’m eating; there’s just an abstract knowledge that it’s free-range, local, and sustainable, and thus presumably guilt-free.

But in most of the world, there are no food labels, and hardly any packaging. Instead, there’s the tiny curled fetus of a Cambodian fertilized duck egg. Or the goat head floating in your bowl of stew in a Moroccan medina. Or the cabeza tacos served at a street stall in Mexico.

When you’re confronted with heads and eyeballs and recognizable anatomy that doesn’t seem so different from your own, you’re confronted with two things: the reality of what you’re eating, and your own Western assumptions.

After a few weeks in southeast Asia, I adapted; what had once seemed weird became normal. I didn’t look twice at the rows of raw meat, and market smells that initially struck me as pungently unhygienic now seemed, if not necessarily appetizing, at least perfectly ordinary.

“You know you’ve been in southeast Asia a while,” a friend told me, “when the smell of fermenting fish makes you hungry.”

And then I came home to the States, and marveled at America’s refusal to embrace meat. At my restaurant, that housemade headcheese hit the menu later that week, but barely sold. People crinkled their noses — one man even shuddered — when I explained that it wasn’t actually cheese but meat from a pig’s head and that yes, we made it here ourselves. (I left out the bit about the machete.)

Not only do us urbanized denizens of the West not know what we’re eating, we don’t want to know. And we certainly don’t want our kids to know. (For the record, interestingly, it was the students themselves that voted to slaughter Marcus the Lamb.)

I’m grateful to have traveled to 30 countries over five different continents. There are some things I still won’t eat, including shark-fin soup, which is cruel and wasteful. But overall, I’ve certainly had the squeamishness beaten out of me, and I’m grateful for that, too.

I don’t think I’m a particularly enlightened eater, nor do I think I’m going to change the world by shopping at farmers’ markets. I just think that I’ve gotten a bit more realistic. Walking in on a cutting board full of pig parts doesn’t make me turn aside; it just makes me nostalgic for another side of the planet.

And, OK — maybe a little hungry, too.

Lauren Quinn writes the blog Lonely Girl Travels. She is currently living in Phnom Penh and subsisting on street food.

Subscribe
Comments
There are 3 comments on this item
Add a comment
1. by anonymous on May 11, 2012 at 1:27 AM PDT

Nice article.

2. by felice chung on May 28, 2012 at 7:23 PM PDT

Hi, greetings from Singapore !
Enjoyed reading your articles about your experience in an Asian market..appreciate the candid thoughts about others viewed our ‘food culture’..of which i
thought is long over dued for ‘fine tuning’..as far as hygence is concerned...Thanks.
BUT Asians food is real..chincken feets or what , they provide the ‘collegan’ for our health..We do not take drugs as ‘food’ as we believe we are what we eat..Food is medicine, so we consider chemical
medicine is drug..eg. when we have menstrual cramps,we would lightly fry an egg with 10 slices of fresh gingers and 1/4 cup of Sherry or homemade rice wine and simmer for 6 mins..After 1/2 hr of this homemade remedy settling in the stomach, you would feel relaxed and warmed up and the pain is gone...We would NOT try to look for chemical-made medicine to stop our pain which is convenient but are actually hurting our health as we believe our
kidneys should not be loaded with chemicals & thus
overworked them ..we believe in using natural plant
based nutrients to improve out conditions..
Of course, now with all the fast food invaded into
the East..very sad to see most Asians woffing up big Mac & KFC as lunch/dinner as they look so attractive (clean & pretty) and the environment is
bright & cherry..and they are so convenient...BUT
how many of them understand what is inside these pretty looking burgers or yummy fried chickens...?
Even my late Mum who refused KFC for years but got
hooked after tried once..our whole family couldn’t
believe it for someone who is born in 1923 swore to
cook and eat only Asians food would ‘yarn’ for KFC
and it became a joke for us..That is western food
power for us younger generation to witness..and my
baby daughter first word was not Mummy BUT M’Cdonald !!!! Fortunately, we have grown stronger to resist the temptations of fast food after seeing
the rise of obesity & high cholosterol problems among our friends & kids..
food..

3. by anonymous on Jun 9, 2012 at 9:40 AM PDT

I agree with everything you said in this article. I am going to share it to all my heavy meat eating friends .

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


First Person

Contributions from farmers, cooks, and others who are tasting the many meanings of food.

Want more? Comb the archives.

Advertisement
Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice