Blood as food and is sometimes called "liquid meat" because its composition is similar to that of lean meat. Blood collected hygienically can be used for human consumption, otherwise it is converted to blood meal. Special fractions of animal blood are used in human medicine. Blood sausage is any sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. Pig or cattle blood is most often used. Typical fillers include meat, fat, suet, bread, rice, barley and oatmeal. Varieties include biroldo, black pudding, blood tongue, blutwurst, drisheen, kishka (kaszanka), morcilla, moronga, mustamakkara, sundae, verivorst, and
Barley the fifth century CE. This grain, along with a cool climate that permitted storage, produced a civilization that was able to raise great armies. It is made into a flour product called "tsampa" that is still a staple in Tibet. The flour is roasted and mixed with butter and butter tea to form a stiff dough that is eaten in small balls. In medieval Europe, bread made from barley and rye was peasant food, while wheat products were consumed by the upper classes. Potatoes largely replaced barley in Eastern Europe in the 19th century. The genome of barley was sequenced