The History of Cannibalism

ISBN-13: 9783565083220 / Angielski / Miękka / 2025 / 196 str.

Auke de Haan

Opis

History's polite plates hide the gnaw marks: ancient Sumerians etching liver omens on clay, their priests divvying foe-flesh like market cuts to curry god favors. Fast to the Americas, where Aztec butchers stacked skull racks taller than temples, hearts yanked hot for Huitzilopochtli's altar while the crowd bayed for the show. These weren't rogue bites-they were the era's etiquette, from Celtic wicker pyres torching tribes for harvest hails to Inuit elders slipping into pots during polar pangs, a grim grace note to life's ledger.Colonial ink smeared it darker: Spanish chroniclers peddling Carib barbecue tales to justify conquests, while Franklin's lost expedition gnawed boots and worse in Arctic ice traps. Famine's frenzy hit Europe hard-1348's plague pits overflowing till neighbors eyed neighbors like roasts, or Ireland's '48 potato rot turning cabins to charnel houses. It's a catalog of what hunger hollows out, turning taboos to tallow when the gods or the grain gods get stingy.Twentieth-century chills linger: Uruguayan rugby crash survivors drawing straws over cordillera corpses, or Dahmer's Milwaukee fridge stocked with secrets that chilled detectives to the bone. Cannibalism doesn't die easy-it's the underbelly stitch in our story, a reminder that the line between man and meal blurs fast in the dark. This book's your reluctant chew on the forbidden, facts that stick like gristle between the teeth.

History's polite plates hide the gnaw marks: ancient Sumerians etching liver omens on clay, their priests divvying foe-flesh like market cuts to curry god favors.