By David Draper
About a week or so ago, the New York Times Magazine published their annual Food & Drink Issue, which took the form of a series of questions and answers about food, drink, dining, etiquette, and more. While some of it was stereotypically pedantic and elitist as only the Times can be, the issue includes enough entertainment and information to make it well worth a thorough read.
Among the best Q&As, was an article by noted food-writer Bill Buford answering the question “What’s the most delicious thing you’ve ever eaten?” For Buford, it was a taste of warm pig’s blood, drunk from a ladle immediately after butchering a hog. While a cup of blood doesn’t sound particularly delicious, Buford’s description of the events leading up to the meal and the taste as “…ridiculously vital, as rich as it was vibrantly red, and weirdly, unapologetically full of health,” is as good as food writing should be. It also got me thinking about the most delicious thing I’ve ever eaten.