Eating the Birds of America: Audubon's Culinary Reviews of America's Birds
John James Audubon documented the culinary qualities of 435 bird species, noting significant taste variations. His observations reflect changing attitudes toward bird consumption and highlight the diversity of avian life.
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John James Audubon, renowned for his detailed studies of American birds, also explored their culinary potential. In 1826, while aboard the Delos, he observed and sampled various birds, including the Dusky Petrel, which he described as tough and unfit for food. Audubon meticulously documented the characteristics and flavors of the 435 bird species he painted for his famous work, "Birds of America." During the 19th century, wild birds were commonly consumed, with Audubon sampling a wide variety, far exceeding what was typically eaten. He noted that while some birds like the Ring-necked Duck and Common Eider were excellent, others such as the Bufflehead and Common Goldeneye were deemed unpalatable. Audubon also sampled songbirds, finding Robins and Bobolinks to be particularly tasty. His observations extended to seabirds and shorebirds, where he found many, like Puffins and Magnificent Frigatebirds, to be inedible. Audubon's culinary reviews provide a unique perspective on the relationship between humans and birds in early America, highlighting both the diversity of avian life and the changing attitudes toward bird consumption, especially with the legal protections established in the 20th century.
- Audubon documented the culinary qualities of 435 bird species in his work.
- He found significant variation in taste, with some birds being excellent and others unpalatable.
- Wild birds were a common part of 19th-century cuisine in America.
- Audubon's observations reflect changing attitudes toward bird consumption over time.
- Legal protections for migratory birds have made Audubon's record safe from modern dining practices.
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- Several commenters reference historical figures and practices related to the consumption of birds and other animals.
- There is a mix of humor and curiosity regarding the culinary qualities of different bird species.
- Some comments highlight the irony of Audubon, known for conservation, also being a bird consumer.
- Comments reflect on personal experiences with bird consumption, including specific species and their taste.
- There is an interest in the cultural significance and preparation methods of certain birds in cuisine.
19 comments[0] https://www.thevintagenews.com/2018/08/26/victorian-zoologis...
They're caught with nets, force-fed with grain, drowned in Armagnac, seasoned, and then cooked in their own fat. When you eat one, you hold onto its head and place it feet-first into your mouth, all while wearing a towel or napkin on your head to "shield from God's eyes the shame of such a decadent and disgraceful act" [0].
0: https://web.archive.org/web/20210303221803/https://www.teleg...
Interesting that this apparently didn't stop him from eating one.
A shame that some of these less delectable birds are still extinct.
Thanks for sharing!
In our era where foodies exist and some number of them have effectively no spending limit, I wonder if any business raises sandpipers for use in a truly rare dining experience.
Audubon, On The Wings Of The World
Although on these occasions they move with the greatest regularity, yet when they are slowly advancing from south to north at an early period of the season, they fly much lower, alight more frequently, and are more likely to be bewildered by suddenly formed banks of for, or by passing over cities or arms of the sea where much shipping may be in sight. On such occasions great consternation prevails amoung them, they crowd together in a confused manner, wheel irregularly, and utter a constant cackling resembling the sounds from a disconcerted mob.
I was also unaware how long his writings on birds were - the entry about Canadian Geese is over 5000 words long:
https://www.audubon.org/birds-of-america/canada-goose
Regarding TFA, there is a dark humor looking back on the behavior of eating practically every animal he studied - including owls, sandpipers, and eagles - but balked at a few species such as cormorants:
The fishermen and eggers never gather their eggs, they being unfit for being eaten by any other animals than Gulls or Jagers; but they commit great havoc among the young, which they salt for food or bait. The old birds are too shy to be killed in great numbers, otherwise their feathers, although they smell strongly of fish, might be turned to account. I have never eaten Cormorant's flesh, and intend to refrain from tasting it until nothing better can be procured.
https://www.audubon.org/birds-of-america/double-crested-corm...
The Endangered species cook book:
https://elizabethdemaray.org/2015/06/07/recipes-from-the-end...
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