The Rise of Owl Meat Consumption
The passage of time has altered our perceptions of acceptable dining fare. Owls, for instance, were once a staple in certain diets across the United States. In the early 1800s, even renowned figures like Charles Darwin indulged in this peculiar dish. During his time at Cambridge, Darwin was a member of the Glutton Club, an adventurous group that sought to consume animals and birds not typically considered food, including hawks and bitterns.
Owl in Native American and Creole Cuisine
Surprisingly, the owl was more than just a curiosity; it also had significance in various cultural practices. Native American tribes viewed owls as a source of both food and medicinal properties. They often utilized leftover oil from cooked owls for its purported health benefits. Similarly, in 1700s Louisiana, Creole cuisine included barred owl meat, reflecting traditional practices that possibly originated in Africa, where owls were also prepared through roasting or stewing.
The Decline of Owl Consumption
The 1918 Migratory Bird Treaty Act dramatically affected the legality of owl consumption, making it illegal to hunt or possess them. Publications from the 19th century, like Thomas F. De Vo’s “The Market Assistant,” documented the availability of over 100 bird species in public markets, including owls. However, the act put an end to these practices, leading to a substantial decline in the availability of owl meat in American cuisine. Today, it remains a delicacy of the past, with the protection laws ensuring that owls are preserved rather than consumed, a significant change from earlier culinary norms.
