The statement from the renowned horse advocate sparked headlines in the U.K., protests from other animal lovers, and more than a few cringes in the U.S., which shares its British ally's distaste for equine dishes.
But dieticians have long held that horse meat has its benefits, and that America's long list of culinary taboos may be keeping nutritious foods off the table. (The ethics of consuming such foods is still heavily debated.)
Here's a list of some meats we don't eat, why we don't eat them, who does, and, some dieticians (and now royalty) argue, why we should.
America's aversion to eating horses isn't just because they're widely considered friendly companions. As New York University food studies professor Marion Nestle puts it, they're part of the country's modern cultural identity -- a symbol of taming the West with a lasso and a saddle.
"You don't eat your cowboy pets," Nestle told CBSNews.com in February, after discoveries of horse meat in European "beef" products sparked controversy.
But many in the field believe those pets make for a lean, healthy meat.
NutritionRank, a nutritional data search engine, lists horse meat as very high in protein and a good source of iron and niacin, an important B vitamin.
Americans have eaten it in the past, especially when times were tough. And horse meat is still consumed regularly in a range of countries, including Mexico, Switzerland, Kazakhstan, Belgium, Japan, Germany, Indonesia, Poland and China.
As the princess pointed out, it's also a delicacy in France, where a filet of horse, she said, is "the most expensive piece of meat in the local butcher."
Creepy crawlies have yet to register widely as appetizing dishes in the states, but scientists, experimental foodies, and even the United Nations say it's time to get over the goosebumps and ingest some insects.
"Insects are a sustainable source of nutritious protein requiring less water, land and producing fewer emissions in the production process," said Aruna Antonella Handa, a Toronto-based food culture specialist in a press release announcing an upcoming international insect food conference.
"Many edible insects also have omega-3 fats and key minerals as well as being low in cholesterol."
According to the U.N., insects are already part of the traditional diets of an estimated 2 billion people across the globe. In May, the U.N. Food and Agriculture Organization released a 200-page report promoting edible insects as a tool for fighting hunger, and highlighting their health and environmental benefits.
"Insects are a highly nutritious and healthy food source with high fat, protein, vitamin, fibre and mineral content," the report states.
The iconic Australian marsupial is known more for its hop than its health benefits, but advocates for eating kangaroo meat say it's low in fat, high in protein and easy on the environment.
Macro Meats, an Australian kangaroo meat producer, hails the game as "a terrific source of high-quality protein" and "heart-friendly omega-3's" as well as iron, zinc and B-group vitamins.
Scientific studies have also showcased the hopper's limited impact on the environment, especially compared with methane-heavy livestock like cattle and sheep.
The environmental and health benefits, as well as the ethics of the kangaroo meat industry, are still hotly debated in Australia.
In the U.S., sale of kangaroo meat was banned in New York state, but that ban was overturned in 2009. Kangaroo burgers are now available in places like New York City.
In the U.S., the furry rodents are largely seen as household pets, often for young children.
In South America, and specifically in Peru where they originated, guinea pigs are often source of protein for rural communities, and increasingly a culinary export promoted as good for the body and the earth.
In 2009, the AP estimated that Peruvians consume 65 million guinea pigs a year. Now, as NPR reported in April, the rodents are growing in popularity in the U.S., not as pets, but as meals.
The health benefit: high in protein, low in fat and cholesterol. The taste, according to accounts: chewy with a distinctive flavor, not unlike rabbit.
And the ecological impact of raising guinea pigs as food, according to a post on the Nature Conservancy's blog, is low.
"Guinea pigs don't require a lot of space. They're quite happy to roam around a home and eat plant clippings," writes Matt Miller, one of the group's senior science writers.
"This agriculture requires no deforestation or land conversion. It simply requires a backyard or even a home."
That's just a few of a long list of culinary taboos. There are plenty more unusual meats, each with their own controversies and debated health effects.
Tell us: What animal would you never eat? Which unusual meat would you be willing to try?
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