Incredible facts
Bacteria that live on the human body, hair and even saliva often become components in the preparation of certain drinks and dishes.
Below are the most unusual dishes from this category.
1) Sake "Kushikami"
Japan has long used human saliva for fermentation. This method has been known for as long as rice has been grown in the country.
During the Jōmon period, peasants specially chewed starchy foods such as buckwheat, millet and acorns in order to activate the fermentation process.
Human saliva contains a special enzyme called amylase, which helps break down complex sugars in foods. The wild yeast then has something to eat and can turn sugars into alcohol.
Unusual drinks
Since the Japanese became acquainted with rice, the first varieties of sake have appeared. To prepare this drink, the young maiden chewed some rice and then spat out the resulting mush into a large bowl with the rest of the rice.
This is where the fermentation process began. The result was Kushikami sake. However, over time, namely by the 7th century, cleaner methods making sake, so Kushikami has sunk into oblivion.
2) Chicha
This drink is made approximately according to the technology of the previous one, but instead of rice, corn is chewed. This drink also has a thousand-year history: in the Inca Empire, girls from the “house of chosen women” (Aqlla Wasi school) taught the art of making chicha.
It was a drink for rituals. In some areas of Central and South America, chicha is still prepared today, and human saliva is still used to create it.
Unusual food of the world
3) Dishes made from breast milk
There is one ready-made food product that the human body "supplies" directly - this is breast milk. This product contains everything necessary for a growing body.
Moreover, even an adult, if necessary, could survive for some time, feeding only breast milk.
Some time ago, a group of culinary experimenters decided to create dishes made from sheep's, goat's or cow's milk using breast milk. Almost three years ago, in 2011, a company from London introduced an ice cream made from human milk, which it named “Baby Gaga.”
The first batch of this delicacy went out almost immediately, in a few days, at a price of - 14 pounds for one ice cream.
A year before ice cream was invented, American chef Daniel Angerer drew the ire of the Department of Health for selling cheese he made from his wife's breast milk at his Manhattan restaurant, Klee Brasserie.
In 2011, also in one of the New York galleries, an unusual art installation with the unusual name “Lady Cheese Shop” was exhibited to the public. Miriam Simun, its author, invited visitors to the exhibition to taste a variety of cheeses made from breast milk.
Moreover, nursing mothers from all over the world are not averse to experimenting with their own milk, inventing more and more new recipes. For example, not so long ago it appeared on the Internet several recipes containing breast milk, ranging from yogurt, butter and ending with lasagna.
4) Cheese made from human bacteria
Despite everything, the human body can serve as a “donor” for making cheese without the use of breast milk.
Some time ago, Christina Agapakis, biologist and flavor creator Sissel Tolaas teamed up to make cheeses based on human bacteria taken from between the toes, navel and mouth of famous writer Michael Pollan ( Michael Pollan).
These cheeses were intended as counterbalance to the sterility of the Western approach to food. However, the main goal of the creative union was not to obtain a cheese with a unique taste, but to create a unique smell.
Unusual food
5) Dishes containing an ingredient derived from human hair
L-cysteine is a common amino acid often used as a dough conditioner during the production of breads, bagels, and pizza bases.
The substance is usually extracted from duck feathers or synthesized artificially in laboratories. But its source is also human hair.
Therefore, it is not known for certain how much L-cysteine extracted from our hair is present in foods consumed daily by humans.
In 2010, the American magazine "Mother Jones" conducted a survey among a number of local and foreign companies regarding the possibility of the origin of L-cysteine contained in their products from human hair.
Some gave a positive answer, while others insisted that they used strictly duck feathers.
The most unusual drinks
6) Foods with human probiotics
How often do we hear in commercials about miraculous yoghurts and other dairy products with beneficial bacteria that have almost fabulous properties. But advertising never talks about the origin of these bacteria.
And this is obvious because The “homeland” of many probiotics is the human intestine. This fact is unlikely to seem attractive to you, so no one considers its mention in advertising to be a successful marketing ploy.
For example, the popular lactic bacterium Lactobacillus casei Shirota, which is part of many dairy products, was initially experimentally extracted in the laboratory from human feces.
This is a step-by-step instruction for cutting a person into edible pieces of meat.How
and in any other area, these are just some options, so you
you can consider this opus more as advice than as direct
guide to action.
Before we get started. It should be noted that cutting up a human carcass requires a lot of effort, space and time.
If
the reader does not want to bother with a whole carcass, then the best solution for
it is as follows: just cut off one or both legs slightly
below the groin. After refreshing these parts, it is enough to cut them into
chops (thickness as desired by the cook).
And now you have it ready
material for several dinners, without much fuss or fuss.
Human being (also referred to in culinary history as a long
pig or hairless goat, in relation to younger individuals) is very
rarely considered as a food source.
Considering
human structure and skeleton, it can be seen that the animal is not created
for growing for meat, a person cannot give as a percentage
as much meat as a pig or cow can produce (for example, at 409
kg. the total weight of several carcasses is only 176 kg. meat,
suitable for use. Complex pelvic structure and wide shoulder blade
prevents the separation of the best pieces. The advantage is expressed in another way,
individual weighing 40-80 kg. can easily be cut alone by a person with good
preparation.
Here you should remember the cautions in
choosing your meal. It is VERY IMPORTANT to remember that animals raised for
slaughtered animals are kept in artificially created conditions and their diet is strictly
regulated. Things are different for humans.
The point is not only
that each person has his own special taste, in addition, a person
also the object of a huge number of various diseases,
infection, chemical imbalance, as well as bad habits and with age
things are getting worse and worse. Also, with age, a person’s meat loses
tenderness, it becomes fibrous and tough. Ideal for animals
slaughter age 6-13 months. When choosing a person you should adhere to
that a young but physically mature individual is needed,
undoubtedly in good health. Not a large amount of fat, even
preferably, it makes the meat juicy.
The best choice: man
20-30 years old, nationality doesn’t really matter, it’s all up to you
discretion. The butcher will need quite a lot of space to work and
large table, for direct cutting, best indoors
indoors. A hook or any other device for hanging a carcass,
must be strengthened in advance. Large basins or tanks for blood and excess
parts should be at hand, as well as a source of water. For
work you will need short and long sharp knives, an ax (or
cleaver) and hacksaw.
Body preparation: Selecting the entire object
depends on your taste. For best results, a healthy and
fresh person. A living person before cutting is the best situation,
however, it is not always possible to have one on hand. If there
the ability to ensure that the subject does not eat for 48 hours,
however, he could drink plenty. This will remove most of the toxins.
from the body, bleeding will also be easier.
IN
Ideally, the person should be stunned unexpectedly. Quick, short blow to
head is best, it is better not to use tranquilizers, they can
affect the taste of meat. If this is not possible without arousing
animal or cause a response (this will be too
high blood pressure and too much adrenaline in the blood), one bullet
in the center of the forehead or in the back of the head would be the best solution (However, you
lose such a glorious trophy as Prim's skull. Translator).
Hanging: How
Once the animal is stunned or dead, it can be hanged. At first
raise your legs, then your arms, your head should hang down all the time. This
called Hein Configuration. The carcass can be tied with ordinary
ropes to the beam under the ceiling. Or by making an incision behind the tendon
Achilles, you can hang the carcass on a special butcher's hook by the ankles.
The legs should be spread slightly wider than the shoulders, the arms should be straight
parallel to the legs. This will make it easier to access the pelvis and arms after gutting
can be easily removed. Ideally, the feet should be
just above the butcher's head.
Bleeding: Put
a large, open vessel for the animal's head. Use a long knife to
along the neck from ear to ear, right under the jaw. This will open up the inner and
external arteries, including the carotid artery, main blood vessels,
carrying blood from the heart to the head, face and brain. If the animal has not yet
dead, it will be a quick death, and the blood will easily flow out of the carcass. After
the first strong onslaught of arterial blood, the blood will be
guide it and let it go down the drain. Flow can be controlled
massaging towards the incision or pressing and releasing, rocking,
belly. An adult should contain about six liters of blood. For
this substance has no purpose unless some ritual
waiting for sacrificial blood. Blood works great as an emetic when
the person is drunk, but it should be noted that it is possible to accidentally bump into
HIV-infected person, therefore it is strongly advised not to use
blood, unless you know for certain that the person is absolutely healthy.
Nothing is known about how the flesh of an HIV-infected person is prepared
affects the body, one way or another, it is better to double check.
Head cutting: How
Once the bleeding slows down, decapitation can begin.
Continue the throat cut along the entire larynx, right along the line under
jaw, to the back of the head. Once all the muscles are cut, the head is fashionable
easy to remove by grasping it with both hands and pulling it towards you, slightly
twisting. Other body parts should be removed using the same method: first
cut with a knife to the bone, then with a hacksaw. Keeping the skull as a trophy
undesirable for two main reasons.
Firstly: the skull may cause unnecessary suspicion towards its new owner.
Secondly: cleaning the skull is very difficult due to the large brain mass, which is difficult to remove without opening the skull.
Brain
not very good for food consumption (here I disagree with the author.
Note Translator). If you still decide to keep the skull, here are a couple
advice: the most effective way is to remove the tongue, eyes, remove the skin and put it in
anthill or cage. The cage allows little scavengers like
ants and ground beetles, freely clear the skull of flesh, and the cage is not
allows the skull to be carried away by large scavengers such as dogs and children :-).
After the basic cleaning, you can simply boil your trophy to remove any remaining bits of flesh.
Flaying: After
After removing the head, thoroughly wash the rest of the body. Due to the fact that
there is no open market for the sale of human skin, there is no special need
remove in one large piece, due to this fact this stage of work is not
very complicated. The skin is essentially a large organ and by removing it you not only
expose the muscle mass you need, and you also remove all hair
cover and tiny, nasty pores that secrete sweat. For this
operation you will need a knife with a short blade so as not to damage
muscles and entrails.
The skin consists of two layers: the first, thin layer, covering the second, thicker layer.
When
when cutting, always examine the surface to be sure that
Don't slash too deeply. Separate pieces of skin along the muscle line,
separate slowly, not into large pieces, which are not difficult to handle
address. Pull the skin a little with one hand, and slowly with the other, holding
knife at right angles to the skin, remove connective tissue.
Genitals
are not particularly difficult to process. The male must be cut off
penis and testicles, and in the female it is enough to simply remove the anterior genitalia
lips. It is very important at this stage not to touch the anus, leaving around it
circle of skin. There is no need to burden yourself with skinning your palms and feet,
unless you are going to make soup from these parts (different
tribes, palms and feet, contrary to the author of the article, were considered a delicacy.
Note Translator). You can throw away the skin or make cracklings out of it.
Gutting: next
An important step is gutting the carcass. To begin, make a deep cut from
central part of the solar plexus, at a point between the central part
ribs and stomach, almost to the anus. Be very careful if you
accidentally cause intestinal contraction, the surrounding area will
contaminated with bacteria and feces (if this happens, everything must be
remove thoroughly). A good way to avoid this is to stick
knife into the abdominal cavity, with the blade towards you and slowly make a cut towards yourself.
Make a cut around the anus and tie it to string. it's the same
will avoid contamination from feces that may have been in the
intestines. Use a hacksaw to cut through the pubic bone. The lower part of the carcass is now
is completely open and you can begin to cleanse the body of internal
organs and cut off unnecessary mass from the inside of the carcass.
For
upper torso, first cut the diaphragm from the inner
sides of the carcass. This is a muscular membrane that divides the upper, or
thoracic, and lower abdominal cavities. Remove the brisket by cutting
ribs from sides to collarbones. Some people prefer to cut straight across
middle, it depends on what pieces you want to end up with.
Now you can remove the heart and lungs, then cut the throat to
remove the larynx and trachea. Once all internal organs have been removed,
remaining blood vessels or remaining parts can be removed
connective tissue from the inside of the carcass, then rinse thoroughly.
Hand removal: Now it's time to move on to the actual
cutting up the carcass. Cut the arm from the armpit to the shoulder and remove the arm bone
from the humerus, collarbone and scapula. Chop off your palm two centimeters
above the wrist. Here the main part of the meat is concentrated between the elbow and
shoulder, there are more muscle groups here, and there are two bones in the forearm, which
makes it difficult to separate meat from bones. Another way to separate is
to cut the deltoid muscle from the upper arm, near the shoulder
(leaving it attached to the body) before removing the bone. It cuts
amount of meat suitable for consumption, but makes it easier to remove meat from
shoulder blades. It's entirely a matter of personal preference. Cut off the unnecessary
forearm and now two pieces of meat from each hand are ready for
consumption. Human flesh must always be right and good
prepared before use.
Body cutting: Now
you can cut the main part of the body. Some prefer
saw the body straight along the spine from the cervical vertebrae to the buttocks.
This leaves intact the part of the muscle that covers the ends
ribs Anyway, this part is very difficult to cut, since the meat
fits very tightly to the bone, so it is more profitable (if at all)
use) will cook soup from it.
Split body: half
carcasses can now be placed on the cutting table if there is enough
long. If there is still not enough space, you can cut the carcass in half between
chest and pelvis. Now is the time to think how you want
cook the flesh because it depends on which parts you should
cut off. It also depends on the physical condition of your chosen
individuals. First, cut off the feet at a point 10 centimeters above the ankle. IN
where the leg connects to the foot the bones are very thick.
Now
you should divide the meat into two main portions: ribs and shoulder, and pelvis
and leg. Pieces near the belly can be used for fillet or steaks if
the carcass is full enough, but if not, then a place can be made from this
bacon, if thinly sliced. Thin and wide pieces of flesh can be rolled and
fry later as a side dish. Decide for yourself whether you will use
steak rump and cut it accordingly.
Cutting the top half: You
You can cut off the neck, or you can leave it in place. First Chief
step in this part: separation of the scapula and collarbone. The best and easiest
the method we found is to remove the blade along the contour, cutting off small
pieces of meat. To remove the collarbone, you just need to do a few
make cuts along the bone and pull it out. Depending on your breast development, you
you can identify it as a tasty morsel, but it should be removed before
cutting ribs. It is most convenient to cut the ribs in half and remove them
one by one. It is preferable to make a barbecue from this part, if
There is enough muscle mass, you can make steaks out of it.
Bottom section: Here
contains the bulk of the meat; man is an upright animal.
The greatest muscle mass is on the legs and rump. The pieces here are so
are so great that there are simply no limits to the imagination of culinary delights. Main
parts here? The buttock or rump and the upper leg or thigh.
Our
The cutting process is as follows: first separate the leg, in the upper part of the buttock and
then removing the kneecap and all the muscle mass next to it.
Anyway, you may want to remove the shank before doing this because
that's the best part. The hip can now be used in any variations, we
We strongly recommend thick, round steaks. There must be rump
separated from the pelvis by a triangular incision. The legs are placed at the hip in front,
so there will be a slight obstruction when you cut along the curve
pelvis The remaining meat will be on the thighs, in front of the pelvis.
Here, in
in general, that's all. A medium-sized freezer is sufficient for
location of meat. Garbages and other unnecessary parts should either be
bury it or give it as animal feed. Bones, after baking
them in the oven will be crumbly, so you can simply spray them.
Residents of the city of Garanyuns in the Brazilian state of Pernambuco happily bought pies baked and sold by street vendor Isabel Cristina Torreão Pires da Silveira. The now 51-year-old woman, her husband Jorge Negromonte da Silveira, also 51, and his 25-year-old mistress Bruna Cristina Oliveira da Silva have been arrested on suspicion of multiple murders and cannibalism . The trio is accused of killing at least two women, whose bodies the sectarians partly ate themselves and partly processed into minced meat for empadas, made according to a traditional Brazilian recipe, which the cannibals sold to unsuspecting neighbors. Those arrested last week confessed, said local police spokesman Wesley Fernandes.
All three cannibals belonged to a sect called the Cartel, which, according to Brazilian law enforcement, advocates "cleansing the world and reducing the population." The newspaper Folha, published in Sao Paulo, says that the sectarians have set themselves the goal of stopping the growth of the world's population: to achieve this, each member of the sect must kill at least three people a year. The same publication writes that Negromonte da Silveira is the author of a fifty-page treatise, “Notes of a Schizophrenic”: in it, the author reports that he suffers from mental illness and hears voices calling on him to kill women.
During the arrest, Garanjuns police discovered the remains of two female bodies in the backyard of the house where the cannibals lived. Both victims - twenty-year-old Alexandra Falcão and Giselle Helena da Silva, 31 - were wanted: some time ago the police received reports of their disappearance. Presumably, the sectarians lured women to their homes with job offers. Police also suspect the arrested cannibals in the murder of a homeless woman committed in 2008. Her daughter, who is now five years old, remained to live in the sectarians’ house: the pie seller was posing as the girl’s mother.
In addition, Garanyun law enforcement officers suggest that the criminals were preparing another murder, this time of an eighteen-year-old girl, as evidenced by a note in a notebook that was found in the cannibals’ house. During interrogations, they showed no regret: “I probably sold you a pie too,” said Isabel Cristina Torreao Pires da Silveira, claiming that she used very little human meat for the filling - “mostly in the sauce.” The sectarians' house was recently looted and burned by angry neighbors, and many material evidence of the cannibals' crimes were lost in the fire.
In human civilization, cannibalism is one of the greatest taboos. But there are a few people who have tasted human flesh, and some of them have shared their thoughts on what human flesh tastes like.
10. Arthur Shawcross
In 1972, Arthur Shawcross killed a boy and a girl in Watertown. For this crime he was sent to prison, but after serving 15 years, he was released. In 1988, Shawcross moved to Rochester, New York, where he set his record. Shortly after moving in, Shawcross began killing prostitutes. He committed 11 murders before he was caught.
After returning to prison, Shawcross began boasting about the disgusting things he did to his victims, including several incidents of cannibalism. According to Shawcross, he first tasted human meat while serving in Vietnam, where he tracked down two women in the jungle, killed them, and ate them. However, there is no evidence that this is true. He also claimed to have eaten the genitals of four prostitutes and the heart of a 10-year-old boy he killed. By this time, the bodies of the dead had decomposed so badly that his words could not be verified. It has only been established that they were terribly mutilated.
According to Shawcross, human meat tastes like the burnt edge of well-done pork. In his letters to the writer Christopher Berry-Dee, Shawcross reiterates that human flesh tastes like pork, and suggests that people think about this when they are about to eat a piece of ham, bacon or a juicy pork chop.
9. Peter Bryan
Peter Bryan's long history of violence began when the owner of the store where he worked fired Bryan for theft. Brian responded by beating his 20-year-old daughter to death with a hammer and then attempting to commit suicide by jumping from a balcony. Brian was declared mentally ill, and in 1993 he was placed in a closed psychiatric hospital with a maximum security regime.
Nine years later, the regime was relaxed and Brian was transferred to another hospital, where he soon received permission to go out into the city without supervision. That same night, he left the hospital, went to the apartment of 43-year-old Brian Cherry and beat him to death with a hammer. Then, using a saw and several knives, Brian amputated Cherry's arms and right leg. When the police arrived, they found that the victim's brain was already in the frying pan.
Brian said he cooked the brains in margarine, which he tried and thought was "really delicious." He added that he also tasted meat from the leg and arm of the murdered Cherry, and that it tasted like chicken.
After his arrest, Brian was placed back in a psychiatric hospital. There he killed another prisoner in 2004. According to Brian, he wanted to eat the dead man, but he did not have time to cook it.
8. Alexander Selvik Vengshol
In 2010, 21-year-old Norwegian student and artist Alexander Selvik Vengshol underwent surgery to replace his femur with an implant. The operation was necessary because, due to a congenital defect, Alexander was confined to crutches and a wheelchair all his life. Wengshol managed to convince his doctor to allow him to take the removed bone with him after the operation. Wengshol himself did not yet know why he needed it, but he intended to somehow use it in his work.
When Alexander returned home after the operation, he threw the bone into boiling water to remove any remaining meat. Suddenly realizing that this was a unique opportunity, he decided to try a piece of flesh and came to the conclusion that “it’s delicious.” After that, he prepared a snack from the meat remaining on the bone. He laid out a handful of meat and baked potatoes on a platter, finishing the meal with a glass of wine. According to Wengshol, “It tasted like wild sheep, like you would cook a sheep that grazes in the mountains and eats mushrooms. It was obviously goat meat.”
7. Tobias Schneebaum
Tobias Schneebaum was an American artist who received a Fulbright grant in 1955 to study the art of Peru. He hitchhiked there from New York. Along the way, he heard about the Arakmbut tribe, who lived in the jungle and hunted with bows and arrows. Deciding that this was interesting, he went to look for them. Although the tribe had a reputation as fierce warriors, they accepted Schneebaum, who was delighted that homosexuality flourished in the tribe, since it was persecuted in New York. He soon decided to stay with them for the rest of his life.
Everything changed after he was invited to the “hunt”. The tribe's warriors attacked another village and killed six people. After the massacre, they roasted some of their enemies' organs while dancing around the fire. Schneebaum was scared, but was eventually forced to join the dance. Then they began to distribute pieces of human meat, and Schneebaum ate the offered piece. After the incident, he decided to leave the tribe and ultimately said goodbye to the Peruvian jungle.
Schneebaum's memoir, Keep The River On Your Right, has become a cult favorite. He tends to avoid questions about the taste of human flesh, explaining that he was too excited at the time to remember the taste and he doesn't want people to think of him as a cannibal. However, he once mentioned that the meat tasted like pork.
Omaima Nelson was born in Egypt and moved to the United States wanting to become a model. In 1991, she met 56-year-old William Nelson and they married two months later. The marriage was not happy; Omaima later accused her husband of beating and rape. Just three weeks after the wedding, she killed her husband during an argument. In an attempt to destroy evidence, Omaima dismembered his body, fried his hands, and boiled his head.
The murder became even more bizarre when it turned out that Omaima had cut the ribs from her murdered husband's body, covered them in barbecue sauce and cooked them "restaurant-style." According to the psychiatrist, Omaima told him that when she took a bite of meat from the rib, she screamed with delight: “It’s so cute, it’s so tasty... I love it!”
When Omaima asked her friend to help her dispose of the body, he called the police. She was ultimately convicted of second-degree murder and sentenced to life in prison. She later stated that she did not eat her husband, but this happened while she was applying for parole, which does not apply to people convicted of cannibalism.
5. Jeffrey Dahmer
Jeffrey Dahmer, a Milwaukee cannibal who roamed the city between 1978 and 1991, killed 17 people. Dahmer never spoke openly about cannibalism, but after his arrest he discussed it briefly with the FBI. He said he cut off pieces of meat, usually from a bicep or thigh, or took some internal organs. He then cut the meat or organs into tiny pieces and fried them in a frying pan.
When asked about the taste of the meat, Dahmer replied that it was similar to filet mignon, cut from the thin edge of a beef tenderloin. This is considered the most tender cut of beef and is often called the “king of steaks.”
Dahmer was sentenced to life in prison in February 1992 and killed by a fellow inmate two years later.
4. William Seabrook
William Seabrook, a New York Times reporter, became famous for his books about unusual travels. One of his most famous works, published in 1931, is called "Jungle Roads." The book details a trip to West Africa, where he encountered the Guere tribe, which ritually consumed the flesh of recently deceased tribesmen. Out of curiosity, Seabrook decided to try what human meat tasted like.
There are two different stories about Seabrook's taste of human flesh. According to Seabrook himself, or rather according to what he described in “Jungle Roads,” he simply joined the Guere tribe. Another story claims that this did not happen, and that in fact Seabrook committed an act of cannibalism upon his return to France, where he convinced a hospital intern to cut him a piece from a fresh corpse.
Regardless of how he obtained the meat, Seabrook was likely a genuine cannibal and he described its taste in detail. “It resembled veal, not young, but not yet beef. At the same time, it is unlike any meat I have ever tasted. But still it is so close to veal that I think no other person with ordinary, normal sensitivity could distinguish them.”
3. Jorge Negromonte Da Silveira
In April 2012, Brazilian man Jorge Beltrao Negromonte da Silveira, his wife, Isabel Cristina Pires, and his mistress, Bruna Cristina Oliveira da Silva, were arrested on suspicion of murdering a homeless woman. After being taken into custody, they confessed to killing two more young women. In all three murders, the trio dismembered the bodies and sold the meat.
During interrogation, da Silveira compared human meat in taste and consistency to beef. Since this meat was similar to beef, Silveira's group had three different recipes for preparing it. The first was a Mexican stew in which meat is simmered over low heat. The second option was a Brazilian cassava-based dish known as macaxeira. But the most popular were the traditional Brazilian meat pies, which the trio often sold to unsuspecting neighbors.
Da Silveira was given 23 years in prison, while his wife and mistress received 20 years each. Da Silveira was glad that he was in prison, because otherwise he would, of course, continue to kill.
2. Issei Sagawa
One of the most famous cannibals in recent history was the Japanese Issey Sagawa. While Sagawa was studying in Paris, he began dating 25-year-old Dutch student Renee Hartevelt. On June 11, 1981, when Renee arrived at Sagawa's apartment, he shot her in the back. After she died, Sagawa ate parts of her body for two days.
In his memoirs, Sagawa wrote that he first ate raw meat from her buttocks. In his opinion, the meat had no taste or smell, but melted on his tongue like raw tuna sashimi. He fried the meat cut from the thighs in a frying pan, describing it as quite decent, but tasteless. He also baked Hartevelt's breasts, but didn't like them because they were too fatty. His favorite was the meat from the upper thigh, which he called "excellent."
Sagawa was arrested three days later when witnesses saw him hiding the remains of the body. He was declared insane and admitted to an asylum. In 1985, he was deported back to Japan, where he was declared healthy and put on trial. However, French authorities refused to release evidence necessary for the criminal trial. Since the Japanese authorities declared him healthy and could not convict him as a criminal, Sagawa was released. After his release, he wrote a book and became something of a celebrity in Japan. However, in a later interview, he retracts some of his earlier statements: “In my book I wrote that it was delicious, but that was not true; I would be more than happy to eat beef. But because I wanted to try human meat for a very long time, I convinced myself that it would definitely be tasty.”
1. Armin Meiwes
The German cannibal Armin Meiwes posted an ad on the Internet with the text: “need a well-built 18-30 year old man for slaughter and subsequent consumption.” More than 200 people responded to the ad, Meiwes said. At first, Meiwes met with the young man, but he refused. He then found 41-year-old Bernd Jürgen Brandes, who agreed to be eaten. On March 9, 2001, they met and had sexual intercourse. Meiwes then cut off Brandes' penis to eat it. They first tried to eat it raw, but it was too rubbery. Meiwes then tried to fry it with garlic and butter, but the dish ended up burning.
By the time Meiwes killed Brandes, he had been bleeding for 10 hours. Meiwes hung his body on a meat hook and began cutting off pieces of meat. Over the next 10 months, he ate about 18 kilograms of human meat in the form of either steak or minced meat. Meiwes later said that he fried the steak with salt, pepper, nutmeg, and garlic. He placed potatoes and Brussels sprouts with green pepper sauce on the sides. He preferred to wash it down with a glass of South African red wine. As for the meat, Meiwes said it was a little tough, but overall not bad. It tasted like pork, but with a stronger, slightly bitter taste.
Meiwes insisted that Brandes' death was a suicide, not a murder. He was initially sentenced to eight and a half years in prison for manslaughter, but after a review of the case, the sentence was changed to life imprisonment. Now he is a vegetarian.
The material was prepared by Dmitry Oskin - based on an article from listverse.com
Copyright site © - This news belongs to the site, and is the intellectual property of the blog, is protected by copyright law and cannot be used anywhere without an active link to the source. Read more - "about Authorship"
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