Why We Stuff: A Brief History of Engastration

I wrote about turducken, cherpumple (an official entry in Eatymology: The Dictionary of Modern Gastronomy), and the history of engastration (the cooking of things inside other things) for Food52:

“Why do we do this? Finding one’s inner Dr. Frankenstein? Maybe. A primal instinct to show off who’s on top of the food chain? Perhaps. But, let’s face it: Whatever the psychological impulse, the whole undertaking of using ingredients that could stand alone as their own dishes and then putting them together like so many puzzle pieces also has a geeky intellectual appeal. Engastration is like following a meta-recipe: a recipe of recipes.”

Read more at Food52: The Brief History of the Turducken (and Stuffing Food in Food)