Blood (food) | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-13

This is an audio version of the Wikipedia Article:
Blood (food)


00:00:50 1 Methods of preparation
00:00:59 1.1 Sausage
00:01:35 1.2 Pancakes
00:01:55 1.3 Soups, stews and sauces
00:02:27 1.4 Solidified
00:03:58 1.5 Raw
00:04:25 1.6 Nutrition bars
00:04:48 2 Religious consumption of blood
00:07:04 3 Cultural considerations
00:08:31 4 Dishes
00:08:40 4.1 Africa
00:08:59 4.2 Americas
00:09:22 4.2.1 Brazil
00:09:42 4.2.2 Colombia
00:10:03 4.3 Asia
00:10:12 4.3.1 China and Taiwan
00:10:44 4.3.2 India
00:11:41 4.3.3 Indonesia
00:12:12 4.3.4 Korea
00:12:49 4.3.5 Laos and Thailand
00:13:35 4.3.6 Philippines
00:14:06 4.3.7 Vietnam
00:15:51 4.3.8 Nepal
00:16:16 4.4 Europe
00:16:24 4.4.1 Germany
00:16:47 4.4.2 Greece
00:17:02 4.4.3 Finland
00:17:20 4.4.4 Italy
00:17:36 4.4.5 Portugal
00:18:32 4.4.6 Spain
00:18:58 4.4.7 Sweden
00:19:33 4.4.8 United Kingdom and Ireland



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SUMMARY
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Many cultures consume blood as food, often in combination with meat. The blood may be in the form of blood sausage, as a thickener for sauces, a cured salted form for times of food scarcity, or in a blood soup. This is a product from domesticated animals, obtained at a place and time where the blood can run into a container and be swiftly consumed or processed. In many cultures, the animal is slaughtered. In some cultures, blood is a taboo food.
Blood is the most important byproduct of slaughtering. It consists predominantly of protein and water, and is sometimes called "liquid meat" because its composition is similar to that of lean meat. Blood collected hygienically can be used for human consumption, otherwise it is converted to blood meal. Special fractions of animal blood are used in human medicine.