How is it and why is it that eating liver fell out of vogue?

The consumption of liver has a long history across various cultures, and it’s often been regarded as a highly nutritious food. Here’s a brief overview:

1. Ancient Civilizations: In ancient times, many cultures believed in consuming the organs of animals to gain their strength or specific attributes. The liver, being one of the largest and most vital organs, was particularly prized. Egyptians, for instance, consumed liver to improve night vision, a belief possibly rooted in the liver’s high vitamin A content.
2. Traditional Cultures: In traditional societies around the world, including Native American and African tribes, the liver was often reserved for specific members of the tribe, such as warriors or pregnant women, due to its nutritional value. These cultures believed that consuming liver would provide strength and vitality.
3. European Cuisine: In Europe, liver has been a staple in many regional cuisines for centuries. Dishes like foie gras in France, fegato alla veneziana in Italy, and liverwurst in Germany highlight the importance of liver in European gastronomy.
4. Eastern Cuisine: In Asian cultures, liver is also a common ingredient. Chinese medicine often prescribes liver for certain ailments, believing in its healing properties. In Japan, liver sashimi was a delicacy, though it’s less common now due to health concerns.
5. Modern Times: In the 20th century, with the rise of convenience foods and a move away from offal in Western diets, liver became less popular in some parts of the world. However, it’s still consumed globally, often for its health benefits. Liver is rich in essential nutrients like iron, vitamin A, and B vitamins.
6. Health Concerns: In more recent times, there have been some concerns about consuming liver, especially in large quantities. Due to its function in detoxifying the body, the liver can accumulate certain toxins. There’s also a risk of vitamin A toxicity if one consumes too much liver, especially polar bear or seal liver.
7. Revival in Culinary World: With the rise of nose-to-tail eating and a return to traditional foods, liver and other offal have seen a resurgence in popularity in the culinary world in the 21st century.

Overall, liver has been a vital food source for many cultures throughout history, valued for its nutrition and taste. However, as with all foods, it’s essential to consume it in moderation and be mindful of its source.