Blood has been a traditional ingredient in global cultural cooking since ancient times. Homer’s Odyssey refers to goat stomachs filled with blood and fat and roasted over a fire. Sounds like black pudding to me. Canadian and Californian chefs seem to favor blood as an ingredient. Star Chef Chris Cosentino at Incanto, in San Francisco, does a chocolate blood pudding garnished with Bing cherries. Restaurant DNA in Old Montreal serves panna cotta made from cream, cocoa, black pepper, lemon peel and pig’s blood and the Italian restaurant, Buca, off of King Street in Toronto, serves a Calabrian blood tart made with fresh figs steeped in grappa and espresso with a buffalo-milk crème anglaise and a custard made from dark chocolate and slow-tempered blood.