Attitudes towards consuming blood vary widely across cultures and individuals. For many around the world, blood is just 'liquid meat’, and as common a cooking ingredient as a cut of steak. For example, variations of blood sausage, a dish where the fluid is cooked down, thickened, and mixed with spices and filler, occur across the Americas, Asia, Europe, and elsewhere. Blood can be stewed, deep-fried, congealed, and occasionally sipped raw.
Beyond blood as 'meat', there is a small but widespread community of sanguinarians, people who collect and consume blood from willing donors to self-medicate chronic fatigue, headaches, and gastrointestinal issues. The blood drinkers are far from edgy goths, and many wish to find more socially acceptable treatments.
Blood-feeding is taboo for many others for religious, cultural, or personal reasons. Both…