Bloodthirsty: From Horror to Reality Reading Answers

Feb 8, 2025

Bloodthirsty: From Horror to Reality is an IELTS Reading Answers which contains 14 questions and needs to be completed within 20 minutes. This reading answer also helps you to prepare for your IELTS exam. The Bloodthirsty: From Horror to Reality consists of questions like: Complete each sentence with the correct ending, Do the following statement agree with the views of the writer, Choose no more than 3 words, and Choose the correct letter. Participants should go through the IELTS Reading passage to recognize synonyms, identify keywords, and answer the questions. Also, this Bloodthirsty: From Horror to Reality Reading Answers talks about the blood's history. Candidates can use IELTS reading practice questions and answers to enhance their performance in the reading section.

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Topic:

Bloodthirsty: From Horror to Reality

Throughout history, blood has been an indispensable component in numerous international cuisines, including Northern Thai, Toro, Mexican, and Filipino fare. This ingredient has been highly regarded for its distinctive flavor and consistency for centuries, making its way into the culinary traditions of Taiwan, Korea, Vietnam, China, Ireland, Portugal, Sweden, Peru, and Mexico. In Chinese cuisine, a dish referred to as "duck blood tofu" is a prevalent culinary creation. Similarly, stir-fried lamb's blood is a preferred culinary technique in India, whereas a delicacy known as "pig's blood and chocolate" is a specialty in Italy.

However, despite its extensive global utilization, blood has never occupied a prominent position in American cooking. The lack of this element is especially conspicuous in widely consumed American cuisine, fast-food offerings, and popular cultural customs. Regarding this, Amy Bentley, a professor of food studies and authority on culinary taboos at New York University, states, "Blood is toward the end of the spectrum of stigmatized and taboo foods for Americans. It serves as a reminder of our animal nature and how close we are to the things that we eat.", explaining a part of the social stigma. Historical endeavors to incorporate blood into the cuisines of North Americans have encountered obstacles and achieved restricted success due to these factors. Nevertheless, a significant change in the status quo has occurred in recent years. Many restaurants, with some even created by and owned by prominent chefs, are presently integrating blood into their culinary creations to present genuine interpretations of international gastronomy, which has historically utilized blood as a supplementary component. Several factors contribute to this change, the majority of which are inherent to the characteristics of blood.

For starters, chefs highly esteemed blood due to its exceptional qualities as a thickener, flavor enhancer, rehydrating agent, and coloring agent. In particular, its profound, opulent hue imparts an aesthetic quality to culinary preparations, enhancing their visual allure. Thanks to these traits, blood has enabled chefs and home cooks alike to explore unorthodox methods of preparation and incorporate blood into dishes that presently embody the genuine tastes of diverse international cuisines. Furthermore, the integration of blood into American gastronomy is motivated by a chef's sense of obligation to preserve the genuineness of particular culinary customs. Chefs who prepare international cuisine demonstrate a steadfast dedication to protecting the authenticity of the original recipes. They perceive cooking with blood as a chance to acquire knowledge, question established techniques, and craft dishes that faithfully exemplify the cuisine's origins.

In addition to being a culinary choice, the use of blood is regarded by chefs as a sign of expertise and a badge of honor. Although raw blood may have an initial flavor that is ironic and tasteless, transforming it into palatable dishes necessitates an exceptional level of culinary skill. Renowned chefs such as Qui and Stupak are now finding great satisfaction in using their skills to convert an ingredient that may initially appear disagreeable into a delectable component for their menus. However, they emphasize that incorporating offal for the sake of novelty is distinct from their act of utilizing blood for its culinary merits.

Despite the growing acceptance of blood in modern cuisine, it still faces resistance, especially among mainstream Americans, aside from Professor Amy Bentley's suggestion. For many, the idea of consuming blood is inherently taboo, and this aversion is deeply rooted in cultural perceptions. According to Ricker, this reluctance can be attributed to generations of supermarket shoppers losing touch with traditional eating habits. The shift towards preferring prime cuts, avoiding skin and meat on the bone, has contributed to a distancing from once-normal culinary practices that included blood. Moreover, the misconception that consuming blood means a greater health risk than other meats persists among many Americans. Chefs, however, emphasize that blood is no less safe than any other meat when handled properly. They argue that if it were dangerous, people would instinctively know, highlighting the need to dispel unfounded fears connected with this ingredient.

Despite these challenges, this burgeoning trend persists, with chefs and restaurants challenging the status quo. For instance, Chef Paul Qui, managing the restaurant Qui in Austin, has had blood on his menu since opening. His spin on dinuguan, a Filipino pork blood stew, became one of the restaurant's top-selling dishes last year. The restaurant's formal dining room now features a prix fixe menu, ensuring that all diners are introduced to blood-infused dishes, whether they actively seek it or not. This shift towards including blood in American cuisine is especially evident in the growing demand for blood and offal dishes. While many restaurants still consider them "red flag" items due to the challenges in selling them, many others are beginning to embrace the trend. As adventurous diners seek the "purest expression of offal," chefs are becoming more willing to experiment and introduce these uncommon ingredients into their menus. In conclusion, the recent integration of blood into American cuisine marks a departure from historical norms.

Chefs embrace blood for its culinary attributes, recognizing its versatility and unique contributions to flavor and aesthetics. The shift is driven by a commitment to authenticity, a desire to challenge traditional culinary practices, and a recognition of blood as a badge of honor and a sign of culinary skill. While challenges persist, the growing acceptance of blood in American cuisine signals a potential shift in the culinary landscape, challenging preconceived notions and offering a new dimension to global gastronomy's diverse and evolving nature. So, perhaps one day, as we indulge ourselves with blood-based dishes in their full crimson glory, we will offer cheers to a gastronomic journey that's anything but "bloody" ordinary.

Questions 27-31

Complete each sentence with the correct ending, A-F.

Write the correct letter, A-F.

27. Blood's global usage in cuisines

Answer: D. has not affected its standing in American cuisine whatsoever.

Supporting statement: "However, despite its extensive global utilization, blood has never occupied a prominent position in American cooking."

Keywords: American cooking, extensive global utilization

Keyword Location: para 2, line 1

Explanation: Despite blood being used widely across various cuisines worldwide, its integration into American cuisine remains limited due to cultural stigma and historical aversions.

28. Professor Amy Bently's claim

Answer: B. partially explains the stigma around blood.

Supporting statement: "Amy Bentley... states, 'Blood is toward the end of the spectrum of stigmatized and taboo foods for Americans. It serves as a reminder of our animal nature and how close we are to the things that we eat.'"

Keywords: spectrum, Amy Bentley

Keyword Location: para 2, line 4-6

Explanation: Professor Bentley identifies the social stigma associated with blood as stemming from its reminder of humanity's primal connections to animals, explaining part of its taboo status in American culture.

29. Turning blood into delicious dishes

Answer: E. is now how some chefs show their expertise.

Supporting statement: "Renowned chefs... find great satisfaction in using their skills to convert an ingredient that may initially appear disagreeable into a delectable component for their menus."

Keywords: chefs, menus

Keyword Location: para 4, line 3-5

Explanation: The transformation of blood into palatable dishes is seen as a demonstration of culinary expertise and innovation by skilled chefs.

30. Modern supermarket shoppers' fears

Answer: F. have distanced many from consuming things that were normal in the past.

Supporting statement: "This reluctance can be attributed to generations of supermarket shoppers losing touch with traditional eating habits."

Keywords: supermarket ,losing touch

Keyword Location: para 5, line 3

Explanation: The transition toward sanitized, prime cuts of meat in supermarkets has distanced modern shoppers from traditional practices like consuming blood.

31. The obstacles faced in selling

Answer: A. have made many restaurants categorize blood as 'red flag' items.

Supporting statement: "While many restaurants still consider them 'red flag' items due to the challenges in selling them..."

Keywords: restaurants, 'red flag' items

Keyword Location: para 6, line 5

Explanation: Despite increasing acceptance, blood-based dishes face resistance in the market, leading restaurants to label them as challenging items to sell.

A. have made many restaurants categorize blood as

"red flag" items.

B. partially explains the stigma around blood.

C. is a recent trend constantly considered taboo.

D. has not affected its standing in American cuisine whatsoever.

E. is now how some chefs show their expertise.

F. have distanced many from consuming things that were normal in the past.

G. have stopped many restaurants from selling dishes made from blood.

Questions 32-33

Do the following statements agree with the views of the writer in the Reading Passage 3?

In boxes 32-33 in your answer sheet, write:

YES If the statement agrees with the views of the writer

NO If the statement contradicts the views of the writer

NOT GIVEN If it is impossible to say

32. Blood has been a crucial element in numerous international cuisines throughout history.

Answer: Yes

Supporting statement: "Blood has been an indispensable component in numerous international cuisines, including Northern Thai, Toro, Mexican, and Filipino fare. This ingredient has been highly regarded for its distinctive flavor and consistency for centuries..."

Keywords: Blood, cuisines

Keyword Location: para 1, line 1-2

Explanation: The writer acknowledges that blood has played a crucial role in many international cuisines, highlighting its widespread use and importance in various culinary traditions.

33. Historical attempts to introduce blood into North American cuisines have been highly successful.

Answer: No

Supporting statement: "Historical endeavors to incorporate blood into the cuisines of North Americans have encountered obstacles and achieved restricted success due to these factors."

Keywords: Blood, cuisines

Keyword Location: para 3, line 3-4

Explanation: The writer explicitly states that historical efforts to introduce blood into North American cuisines have faced challenges and only limited success.

Questions 34-35

Do the following statements agree with the views of the writer in the Reading Passage 3? Write:

YES If the statement agrees with the views of the writer

NO If the statement contradicts the views of the writer

NOT GIVEN If it is impossible to say

34. As home cooks tend to not be bothered by authenticity, they also lack creativity in blood compared to chefs.

Answer: Not Given

Supporting statement: -

Keywords: -

Keyword Location: -

Explanation: The passage does not provide information specifically comparing the creativity of home cooks to that of chefs, so it is impossible to answer with certainty.

35. Chefs like Andy Ricker and Paul Qui incorporate blood into their dishes solely for the sake of novelty.

Answer: No

Supporting statement: "Chefs, however, emphasize that incorporating offal for the sake of novelty is distinct from their act of utilizing blood for its culinary merits."

Keywords: Chefs, blood

Keyword Location: para 5, line 6-7

Explanation: The passage states that chefs like Qui and Stupak use blood for its culinary merits, not just for novelty, contradicting the statement that they do so solely for novelty.

Questions 36-39

Choose NO MORE THAN THREE WORDS for each.

36. What misconception about consuming blood persists among many Americans, according to the passage?

Answer: Health risk

Supporting statement: "Moreover, the misconception that consuming blood means a greater health risk than other meats persists among many Americans."

Keywords: misconception, health risk

Keyword Location: para 8, line 2-3

Explanation: The passage highlights that many Americans wrongly believe consuming blood poses a greater health risk than other meats, despite reassurances from chefs.

37. What ingredient is featured in the dish that became popular in Chef Paul Qui's restaurant?

Answer: Pork blood

Supporting statement: "For instance, Chef Paul Qui, managing the restaurant Qui in Austin, has had blood on his menu since opening. His spin on dinuguan, a Filipino pork blood stew, became one of the restaurant's top-selling dishes last year."

Keywords: blood, restaurant

Keyword Location: para 9, line 1-2

Explanation: Chef Paul Qui's dish, a Filipino pork blood stew, became one of his restaurant's top sellers, featuring pork blood as the main ingredient.

38. What does the formal dining room at Chef Paul Qui's restaurant include to ensure all diners try blood?

Answer: Prix fixe menu

Supporting statement: "The restaurant's formal dining room now features a prix fixe menu, ensuring that all diners are introduced to blood-infused dishes, whether they actively seek it or not."

Keywords: prix fixe menu, restaurant

Keyword Location: para 9, line 3-4

Explanation: Chef Paul Qui’s restaurant offers a prix fixe menu to ensure all diners are exposed to blood-infused dishes, even if they don't specifically order them.

39. What term is used to describe items like blood and offal in some restaurants due to the challenges in selling them?

Answer: Red flag

Supporting statement: "While many restaurants still consider them 'red flag' items due to the challenges in selling them, many others are beginning to embrace the trend."

Keywords: 'red flag' items, restaurant

Keyword Location: para 10, line 1-2

Explanation: The term "red flag" is used to describe blood and offal items, which are considered difficult to sell in many restaurants.

Questions 40

Choose the correct letter.

40. What is the goal of this passage?

A. to provide a historical overview of blood in global cuisines as well as list dishes with it

B. to highlight the challenges and changing attitudes toward incorporating blood into American cuisine

C. to promote the health benefits of consuming blood in modern diets

D. to present a comprehensive guide to cooking with offal and unconventional ingredients

Answer: B. to highlight the challenges and changing attitudes toward incorporating blood into American cuisine

Supporting statement: "Despite the growing acceptance of blood in modern cuisine, it still faces resistance, especially among mainstream Americans..."

Keywords: modern cuisine, blood

Keyword Location: para 8, line 1-2

Explanation: The passage focuses on how blood has historically been avoided in American cuisine, discusses the challenges it faces, and highlights the changing attitudes toward incorporating it into modern American dishes. This is the central theme of the passage, emphasizing cultural perceptions and the shift in culinary trends.

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