There is a distinct feeling that arises when your preconceived notions about a particular ingredient are upended by a single morsel of food eaten in a faraway place. It’s a combination of bewilderment, denial, and awe. It’s visceral; it gives you pause in the greatest way possible. “How did I not know this was pig’s blood? Why is it so good?” One would think there’d be a word for this feeling in some language, with safe bets on German, but searching online yielded no such truth. Whatever it’s called, it’s…
