Barnyard Stench and Culinary Subterfuge

Some foods rely on seasoning—others rely on disguise. In this episode, we dive into the strange, skillful world of culinary subterfuge, where butchers have long transformed the least appetizing animal parts into beloved staples. At the center of it all is the notorious French andouillette—a pig-intestine sausage so unabashedly honest about its origins that critics compare it to “a urine-soaked barnyard” or “botched abdominal surgery on a plate.” Why do some sausages, like the humble hot dog, hide their secrets so well while others flaunt them? And what does this reveal about the art—and necessity—of dressing up the unlovely bits of our food? Tune in for a journey into the delicious, the disguised, and the defiantly pungent.https://www.economist.com/culture/2022/07/21/in-praise-of-subterfuge-an-underappreciated-culinary-skill