According to anthropologists, early humans were scavangers rather than hunters. Bone marrow was a major source of protein for tool-using humans. Thank goodness we are no longer scavengers, and don’t need to break open bones left over from carcasses left by lions.
Bone marrow is still considered food in many cultures. For example, the Vietnamese prize beef bone as the soup base for their soup noodle dish called pho. It is also featured in the Italian dish ossobuco, which is braised veal shanks. For the French, beef marrowbones are often included in the pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt. Nowadays, bone marrow can still be found in many gourmet restaurants and is popular among foodies. Most often, I’ve seen it roasted and served with toast and parsley salad.
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