Bone Broth History - Nose to Tail Eating
Bone broths are nothing new. Since the inception of stock (and broth), meat and fish stocks have been used in gravy, soups and stews in American and other traditional cuisines such as French, Italian, Chinese, Japanese, African, South American, Middle Eastern and Russian.
The idea of using all parts of an animal is long established in cultural and culinary traditions. Waste not, want not a/k/a "nose to tail" eating. “Nose to tail” eating means exactly that, you eat the whole animal, nose to tail. Bones, marrow, organs…nothing goes to waste. Traditionally, the bones and organ meats were never discarded or neglected. It is important to keep in mind that there are many nutritional benefits to developing a taste for these lesser known parts.