In today’s episode of Smörgåsbord, Angel and Mik talk about blood. Edible blood. Inspired by a trip to a Filipino restaurant, in search of the blood dish dinuguan, our hosts decide to look more into blood in food all around the world. They explore whether drinking blood is healthy for you and all the kinds of blood food you can eat from different countries. Also, Angel finally tries rice for the first time ever!

 

00:00 Opening Song

00:43 Show introduction

02:30 Mik discovers a new job

03:13 Real human vampires?!

13:44 Different foods with blood around the world

21:40 Taiwanese Blood Popsicles

26:45 Filipino Dinuguan

31:12 Blood Pancakes

34:33 Yak Blood in Nepal

38:11 Blood food in mythologies

44:44 Is blood good?

49:03 What’s in your palette?

 

Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!

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This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com 

 

Resources from today’s episode:

“What Is Coffee – Coffee Facts, Statistics And Effects Of Coffee On Health” by Dorian Bodnariuc

“16 Weird Ways People Eat Blood Around the World” by Laura Allan 

“Is It Safe to Drink Blood?” by Benjamin Radford

“Is it really bad to drink blood?” by Particle

“Interview with a real-life vampire: why drinking blood isn't like in Hollywood” by Kim Wall

“The Biblical Ban on Eating Animal Blood, Explained” by Ariel Seri-Levi

“Dine Like a Vampire With These Blood-Based Culinary Delights” by Carl Pettit

“Raw Pig Blood Consumption and Potential Risk for Streptococcus suis Infection, Vietnam” by Vu Thi Lan Huong, Ngo Thi Hoa, Peter W. Horby, Juliet E. Bryant, Nguyen Van Kinh, Tran Khanh Toan, and Heiman F.L. Wertheim

“Is Animal Blood a Safe Ingredient?” by Liz Splitter

“Drinking Blood: Why Do People Do It, and Is It Safe?” by Annamarya Scaccia

“Why Chefs Are (Finally) Cooking With Blood” by Rochelle Bilow

“You Should Be Cooking with Blood” by Ben Reade

“Fritada: Pork, Beef or Venison Blood Stew” by Guampedia

“Dinuguan Origins and Regional Variations across the Philippines” by Ninah Villa

“Dinuguan” by Revolvy

“Is Dinuguan the Second Favorite Pinoy Dish Next to Adobo?” by Ida Damo

“Street Food in Taiwan: Pig's Blood Cake” by The Culinary Ambassador Corps

“Night Market Snacks: Pig’s Blood Cake & Pork Gelatinous Dumplings(BaWan)” by Devouring Asia

“Pig's Blood Cake” by mjespuvia

“Taiwan's pig blood cake can heal lungs from smog damage: expert” by Sophia Yang

“Blood Pancakes Are The Most Metal of All Flapjacks” by Eric Grundhauser

“Scandinavians use blood to make dense, dark and savory Pancakes” by Leo S

“The Truth About Nepal's Blood-Drinking Festivals” by Maria Godoy

“Nepal celebrates Hindu festival with animal sacrifices, goddess worship” by EFE

“Did Nepal temple ban animal sacrifices at Gadhimai festival?” by Anna Jones, Surendra Phuyal and Geeta Pandey

”Meet some of the child goddesses of Nepal” by Kenneth Dickerman

Wikipedia