Whilst visiting a friend in Germany recently he told me that the prevalence of pork in the German diet was because the winters often killed cattle and beef was not readily available.
I began to think about the issue on a much deeper (but uniformed level) and wondered what the primary reasons were for particular meat consumption in regions.
- Beef in the UK/USA
- Pork in Germanic Countries
- Herring in Scandinavia
- Goat in Arabic countries
- Lamb in South East Asia
- Tofu or Soy based products in Far Asia
- Mixed chicken and seafood in Romance-speaking countries
Is there a deep historical reasoning for the prevalence of one product over another?