Bloody . . . carnivores! Or cannibals!?

I'm reading a book right now, "Food, the Body, and the Self," by Deborah Lupton - though I decidedly prefer the Italian title, "L'anima nel piatto" ("The Soul on a Plate"). If you'd like to check it out, here's a link to it on Amazon. Usually I go along in my course and my readings very analytically, detached, hesitant to make any judgments without seriously considering the various arguments. I guess that's my idyllic vision of the academia I want so badly to be a part of: I picture an old professor, rocked back in his chair, hand caressing his goatee, head cocked back a bit as he wrestles with some new idea that's disrupted the security of whatever understanding he had "before." And he likes the disruption. It doesn't bother him at all - it invigorates him. He says to his student - or himself - "I'll have to think about that some more. Let's talk again tomorrow." I want to be "that guy" - well, without the goatee and all. But it's the model I'm going with (since - speaking of paradigms before and after - it's the one I come up with most naturally; probably because women hold only 11% of full professorships in the US).

And, off interesting cultural sidenotes and back to the original point: I'm reading this book, and in one part it talks about foods that we consider edible and inedible. Meats, for example. Some people are vegetarians, and they consider beef inedible. Some people live in Buffalo, and they consider dogs inedible. (Generally. I'd eat dog, though, or at least try it, if someone offered it to me.) But then the author brought up the point about eating blood, and I moved a little closer to the edge of my comfort zone. You guys are familiar with the "black pudding" in the famous Irish breakfasts, right? You know that it's basically congealed pig blood? Same deal with the famous Spanish morcilla. In fact, here's a Wikipedia page elaborating on dozens and dozens of different kinds of blood sausages; vegetarians and squirmies beware. But I was still ok with that idea. I've tried both black pudding and morcilla, and - even recognizing the fact that I'll never eat much of it for health reasons - I thought it was good. Right. But then the author mentioned something that made me say, "Eeeewwww, gross" - which isn't exactly the intellectual response I would've hoped for. What about eating human blood? Apparently an Australian chef, Gay Bilson (I confirmed it), advertised an "avant gard" blood sausage meal she'd make from her own blood. Now: she's not slaughtering anyone. No one's getting hurt. Apparently human blood and pig are almost identical (I'm taking her word for it). So - I had to ask myself - where am I drawing the line? What's the difference? What's my hang-up? (For those interested: Bilson's proposal was wholeheartedly rejected.)

I'm really curious: What do you guys think? Would you eat the human-blood sausage? If not - why not? I'm not sure I'd eat it, but I'm not sure I can come up with a good reason why not. I think that means I'd have to eat it.