" . . . What’s interesting is that even though American palates are more receptive to ambitious and unorthodox flavors, restaurant diners in the 19th century were way more open in the meats they consumed. If there’s a modern-day behavior that seems counterintuitive, it’s that we’ve narrowed down our protein choices to a handful of fish and shellfish and particular cuts of beef, pork, chicken, and lamb. If it’s not from a fleshy non-organ part of an animal, the 2017 restaurant diner won’t likely touch. . . "