Birdeating

Birdeating is the act of consuming birds as food by humans. It includes a broad array of species, from domesticated poultry such as chicken, turkey, duck, and goose to wild game such as pheasant, quail, grouse, and duck. In culinary contexts, birdeating encompasses the preparation, cooking, and eating of birds as a protein source across many cuisines and meals.

Historically, birds have been consumed since ancient times, with domestication leading to large-scale poultry farming and a major role in dietary patterns worldwide. Different cultures have developed a wide range of dishes and techniques—roasting, braising, grilling, smoking—that highlight the texture and flavor of bird meat. In some regions, birds play ceremonial or symbolic roles as well.

Safety and ethics are important considerations in birdeating. Proper handling to avoid contamination and cooking to appropriate temperatures are recommended to prevent foodborne illness. Many countries regulate poultry production and hunting of wild birds to protect public health and wildlife populations. Animal welfare concerns, environmental sustainability, and cultural attitudes toward eating birds influence production methods and consumption patterns.

Today, birdeating remains a staple of many diets while facing debates over sustainability, humane farming practices, and the conservation status of wild birds. It coexists with rising interest in alternative proteins and in more humane, eco-friendly farming systems.