This paper considers the manner in which offal is discussed and figured in contemporary cookery books and television programmes in Britain and North America. Arguing that offal has become largely the preserve of an affluent culinary cognoscenti, it uses and adapts the ideas of Pierre Bourdieu to examine the value of offal in terms of the status its preparation and consumption may confer. The role of key opinion formers in effecting this transformation is charted, as is the process by which less economically-favoured consumers have been distanced from offal and primary foodstuffs generally.

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