CNN为“皮蛋恶心说”道歉 称无意冒犯中国文化

http://www.salon.com/food/francis_lam/2011/01/26/haggis_tasting

Is haggis really that disgusting?

It's a sheep organ-stuffed sheep stomach. It's Scotland's national dish. What's not to love?

Who's afraid of the big bad haggis? Well, plenty of people, even if it is the national dish of Scotland. One of the earliest gross-out foods I can remember kids squealing about, it's usually described as a boiled bag of sheep guts, but its charms are greater than even that. Every year on Jan. 25, Scots and their friends -- haggis lovers and those-who-will-go-hungry -- sit down to suppers honoring the poet Rabbit Buns, who, if you are not familiar with the utterly charming and sometimes-indecipherable Scottish accent, is also known as Robert Burns. At these suppers, revelers eat a proper haggis, recite lines of verse, drink drams of Scotch, and watch "Braveheart" again. (Just kidding about the last thing, people! OK, mostly kidding.)

So, anyway, haggis is a sheep's stomach filled with miscellaneous sheep parts -- heart, lungs, you get the picture. Stuff my Scottish friend Pam refers to as "the hearty meat," and I don't think that's a pun. Americans have not, for decades, been very big on organ meats, and so even though I grew up with liver and tongue and would eat tripe and spleen till the cows came home (to reclaim them?), for me, there's still some vestige of childhood blech that follows haggis around.