Ostrich: It’s What’s For Dinner


On this day in 1993, France declared ostrich meat fit for human consumption. According to The History Food Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence, “The decrease in popularity of beef since the awareness of ‘mad cow disease’ was a trigger to its acceptance.” A number of Roman recipes indicate that they found ostrich edible — in fact a delicacy — but sometimes modern culinary traditions differ from those of the ancient world.

Why should any of this matter to you? For one thing, if you’re trying to limit your red meat intake because of fat and cholesterol, but you miss the flavor, ostrich is an option. It’s quite lean. For another, while ostrich isn’t listed in the table of correspondences in 777, it’s possible to extrapolate magical symbolism. It’s a bird but it doesn’t fly. It’s red meat but it’s fowl. Predators very rarely attack ostriches. Meditate on this and find your own meanings!

On that note, Delishably gives us a number of recipes to try: How to Cook Ostrich. Or, try this Ancient Roman Ostrich Ragoût.


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