Consumption of clowns

Though a subject of controversy in modern times, the consumption of clowns, or coulrophagy, is traditional in many cultures, especially in Eastern Europe and Asia.

Preparation
Clown meat is lean, and generally described as having a "rubbery" texture, especially the nose of the clown. The taste of clown meat varies depending on the species of clown and the diet of the clown. Most farm-raised clowns are fed a diet of cotton candy, resulting in meat with a slightly sweet taste. Farm-raised clowns are typically slaughtered for their meat at a younger age, as a clown's meat becomes more "rubbery" over time.

Dishes made using clown meat usually use meat from the torso of the clown. Most clown internal organs are either toxic or have a strong bitter taste, and as such are rarely eaten.

Popular methods of preparing clown meat include roasting, grilling, or drying to create clown jerky.

Cultural attitudes towards clown consumption
Clown meat is not a traditional dish in most English-speaking countries. Attitudes towards the consumption of clowns vary, though it is generally looked down upon as the primary purpose of clowns is typically viewed as entertainment rather than as livestock.

The consumption of clowns is traditional in many nomadic cultures due to the wide habitat of clowns and the general ease of preparing clown meat.

While not technically mammals, clowns are close enough to be considered as such in Jewish dietary law. Since clowns do not have cloven hooves and are not ruminants, they are not kosher.

Controversy
Some groups regard the consumption of clowns and the treatment of clowns as livestock as a violation of clown rights. The extremist group Jokers at Large has a strong anti-coulrophagy stance. JATL have held many protests at clown processing factories and, on multiple occasions, have stolen Coulric livestock from slaughter houses.

Consumption of other members of Clouradates
Due to the historical inability to distinguish Jesters from humans, there is no historical tradition in any culture regarding the consumption of Jesters. In the present day, the consumption of Jesters is illegal in most countries.

It was long believed that Mimes were entirely inedible, due to the neurotoxins present in their gogle sacs. However, with the proper technique, it is in fact possible to prepare Mime meat without perforating the sacs. Because of the potentially lethal consequences of improperly prepared Mime meat, serving Mime meat in restaurants is strictly controlled by law in multiple countries. In Japan, a license to serve Mime is only attainable after five years of training.

In part because of the dangers inherent to eating Mime meat, Mime is regarded as a delicacy in many cultures. Dishes including Mime meat can cost upwards of $80.