Fancy a burger that tastes like human flesh?

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    Ever wondered what human flesh tastes like? Well, if chef James Thomlinson’s creation is anything to go by, it’s supposedly like a mash up of veal, chicken livers, bone marrow and pork.

    At least that is what the Thomlinson’s research into the first-hand accounts of cannibalism are telling him.

    According to Daily Mail, the chef found accounts from people like 1920s New York Times journalist William Seabrook, who had persuaded a medical student to give him a chunk of flesh from a man who had died in an accident.

    In his book, Jungle Ways, he said: ‘It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted.’

    The pseudo human flesh burger is inspired by Fox's TV series The Walking Dead
    The pseudo human flesh burger is inspired by Fox’s TV series The Walking Dead

    In another account, cannibal killer Issei Sagawa, a Japanese man who murdered a Dutch woman in 1981, had described human meat as being like tuna fish.

    An American likening human flesh to veal and a Japanese to tuna… sounds like cultural factors may be having a strong influence on our taste buds after all.

    Dying for a taste of this pseudo human burger? The chef will be giving away the controversial cannibal burgers for free at a secret pop-up restaurant in east London.  Follow the chef’s Twitter and use the #terminustavern hashtag to find out the secret location.

    Image source: The Telegraph
    Image source: The Telegraph




    Puffer fish
    Unlike its moniker, Puffer fish is actually quite friendly and approachable. Unless you’re out to eat her lunch – or dessert — to be precise – then be prepared that she might raise her spikes at you. Good food is just one of her many likes, Puffer Fish also loves visiting new and familiar places around the world because she believes there are always new discoveries and adventures to be had. She considers herself one lucky ass to be able to put her editorial background to good use by sharing her travel and gastronomical adventures online via Gratenews. She hopes readers get as much enjoyment and insights from her pieces as she has writing them.