Time Magazine reports, with a soupçon of punny glee, that sales of offal in Great Britain have surged as of late, likely in response to the international economic downturn. Quoth London's Liz Logan:

"Tough economic times have Britons eating their hearts out and swallowing their tongues. Not literally, of course. But offal - or "variety meats," as the food category is euphemistically called in the U.K. - is experiencing a surge in popularity, with sales up 67% over the past five years."

Thing is, even in advance of the pound sterling's plunge, the nose-to-tail herd, helmed by offal stalwarts like Fergus Henderson and River Cottage's Hugh Fearnley-Whittingstall, had been squealing 'bout the culinary benefits of tripe, kidneys, brains, tail, giblets and trotters. Come for the savings, stay for the savoring -- the message seems to have come home to roost.

I posted a while back about my love of grilled chicken hearts, and I'm no stranger to whisking up a batch of giblet gravy, or a neckbone ragout, but I'm hungry for your favorite takes on organ meats. Post 'em in the comments below.

[via: Time]

Thank you to Flickr user vvvanessa for uploading this drool-inducing image to the Slashfood pool.

Giblet gravy recipe after the jump.

The obesity epidemic in the US has been well documented, but could it be caused, at least in part, by thinking? There's a new study out that indicates thinking could contribute to an expanding waistline.

Researchers split participants into three groups: one group just rested, one had to read, the last one had to complete mental tests on a computer. Then all the participants were allowed to eat whatever they wanted to. Even though they only used about three more calories, the groups who were using their brains ate 200 (the readers) and 250 (the computer test takers) more calories. Through extensive blood sample-taking (before, during, and after the experiment), the researchers found wide variations in blood glucose levels from different phases of the experiment.

They concluded that "the body reacts to these fluctuations by demanding food to restore glucose, a sugar that is the brain's fuel. Glucose is converted by the body from carbohydrates and is supplied to the brain via the bloodstream. The brain cannot make glucose and so needs a constant supply. Brain cells need twice as much energy as other cells in the body. "

They cautioned that people who have intellectually demanding jobs should keep this in mind when they're choosing what and how much to eat. I think we all need to keep this in mind, as well as get out of the office to go for a walk.

From The Best of Taste: The Finest Food of Fifteen Nations (1957), The SACLANT-NATO Cookbook Committee

I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.

Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.

Previously - Consomme Tongue Treat

When it comes to chocolate, there are two types of people: cravers and noncravers. It is interesting to note this because, unlike the vast majority of foodstuffs, people feel very strongly about their love of chocolate and often seem to find it to be "incredible" that not everyone loves the stuff.

Those who crave it experience an unusual reaction just from looking at it. A new study shows that simply looking at chocolate can activate the pleasure centers in a brain of a chocolate-lover. In fact, the part of the brain that is involved in drug addiction, the ventral striatum, turned on in response to the images, though noncravers did not have any activity in this part of the brain. Not surprisingly, when the viewing was combined with a taste of chocolate, their reaction (within the pleasure centers of the brain) was very strong. Noncravers also did not report that tasting the chocolate was as pleasant as the cravers did.

No on yet seems to have any idea as to why some crave chocolate and others don't, but some scientists say that the results of this study, indicating a clear desire-reward reaction to chocolate, could help "people change their diets or control cravings" for chocolate and possibly other foods. But when it comes to chocolate, who would want to?

Scientists are working on research that will give us yet another reason to drink red wine, although the experiment is still in its early stages. Researchers at the Mount Sinai School of Medicine in New York City found that drinking a moderate amount of red wine, Cabernet Sauvignon, to be specific, may reduce the deterioration of brain and memory functions that is typically associated with Alzheimer's disease. Cab Sauvingnon seemed to be able to prevent the buildup of "plaque" in the brain, the main characteristic of Alzheimer's.

The study has only been conducted with mice, where the results of the red wine were compared to the results of groups that received water or ethanol, so more testing is needed before a conclusion about how this will affect humans is made, but since the amounts given were within the USDA guidelines for wine consumption (1 glass per day for women, 2 for men) it probably wouldn't hurt to get a head start, just in case.

A recent Newsday story looks at overeating from a neurological perspective, likening it to other forms of addiction. One study cited in the article found that drug abusers and overeaters had similarly low numbers of dopamine receptors, which are partly responsible for feelings of satisfaction and fullness. Other studies have found that some obese people's brain chemistry contributes to heightened feelings of pleasure from food. Experts cited in the article are hesitant to formally categorize overeating as an addiction, however. Still, many feel that examining it from that angle may help develop more effective treatment methods.

Researchers at Nottingham University are exploring the ways our brains respond when we eat fatty foods. The goal, in part, is to learn why certain foods are pleasing and then hopefully design more healthful foods that still provide the pleasure and satisfaction of fatty ones. Along with fat content, taste, texture and smell are all factors in how and why someone enjoys a food, so researchers are giving test subjects milkshakes with varying fat contents and examining their responses via MRIs. Researchers will also examine how the brain responds to fatty foods when they are eaten versus when they are delivered directly to the stomach through a tube.