Eating chicken seems self-evident, almost instinctive, as if the species had always belonged to our table. However, nothing predestined this discreet Asian bird to become the world symbol of bird meat. Other birds, just as accessible, have remained on the fringes of our kitchens. This collective choice reveals an ancient history where biology, culture and economics have combined to shape our eating habits.
A history of selection spanning ten thousand years
Chicken has become a pillar of the global diet, present in almost every culture, on every continent. This privileged position is not the result of chance. It arises from a selection process that began in the tropical forests of Southeast Asia around 9,500 years ago. It is there, between northern Thailand, Burma and southern China, that a discreet bird, Gallus gallus spadiceuswas gradually tamed. The species already possessed several qualities: docility, tolerant social life, and above all a slight taste for theft.
Studies carried out in 2021 by Masaki Eda and published in the journal Animal Frontiers remind us that this initial domestication did not take place in a single place or at a single time. The modern chicken bears the imprint of several ancestors, including the gray rooster (Gallus Sonneratii), which would have transmitted to certain lineages the gene responsible for yellow skin. This natural or human-facilitated crossing offered the species valuable genetic diversity, which humanity has continued to exploit ever since.
The animal was first used for combat, sometimes for its eggs, more rarely for its flesh. It was only from Roman times that its consumption began to spread, before exploding in the 20th century, particularly during the Second World War, when red meat became scarce. The speed of rearing, modest size, easy reproduction and acceptance of enclosure conditions made the chicken an ideal candidate for mass production.
Why bird meat isn't always a good evolutionary bet
In absolute terms, many birds are edible. Pigeon, duck, goose, swan or even seagull could appear at our table. However, only a few of them really succeeded. The reason is partly due to their biological characteristics. Certain species pose significant difficulties in breeding. The squab, a juvenile form of the pigeon, perfectly illustrates this complexity. It requires a faithful and attentive breeding pair, as the young must be fed with cultured milk produced naturally in the crop of both parents. This method of reproduction prevents any artificial insemination and slows down profitability, as Ariane Daguin, founder of D'Artagnan Foods, explained to Food & Wine.
Swan, for its part, was long served in European royal courts, but its dense flesh, its taste considered “fishy” and its difficulty in preparing quickly caused it to fall out of favor. The seagull, very mobile and often a scavenger, poses a double problem. Its capture is difficult and its diet makes its meat unappetizing. The goose, domesticated very early, never achieved the popularity of the chicken due to its aggressive behavior and more demanding appetite.
Another constraint lies in genetics. The BCDO2 gene, responsible for carotenoid degradation, is inactivated in certain lines of yellow-skinned chickens. This character, inherited from the gray rooster and analyzed in depth by Leif Andersson's team in PLOS Genetics, reveals the extent to which certain biological traits favor selection. Species unable to easily transmit these advantageous mutations are at a mechanical disadvantage under intensive breeding.
From poultry to taboo, the cultural boundaries of edibles
If biology imposes its laws, culture completes the equation. The taste, image and symbolism attached to certain birds largely determine their dietary acceptance. In Elizabethan England, the aristocracy reserved the swan for their own table, considering this dish a symbol of nobility. In several European countries, the authorities now prohibit its hunting, not for taste reasons, but to preserve its symbolic and ecological value. Pigeon, once considered a luxury dish, today embodies urban filth and nuisance. The idea of eating a “flying rat” disgusts even the most curious.
IFLScience reports that familiarity plays a major role in the acceptance of a species on our plate. Chickens have always lived close to humans. It scratches the earth, lays eggs on sight, never really escapes. This proximity facilitates habituation, and therefore consumption. Conversely, an animal perceived as intelligent, free or too close to a religious symbol arouses rejection. The crow, the stork or the blue tit, although possibly edible, thus escape any attempt at domestication for culinary purposes.
What we consider edible is ultimately a shifting compromise between profitability, sensory perception and cultural heritage. The chicken was therefore in the right place at the right time, carrying the right genes and the right behaviors. It is this convergence between nature, economy and the collective imagination that has made it the universal emblem of bird meat. And there is no indication that another bird could ever dethrone it.
With an unwavering passion for local news, Christopher leads our editorial team with integrity and dedication. With over 20 years’ experience, he is the backbone of Wouldsayso, ensuring that we stay true to our mission to inform.
