Dark Banquet: Blood and the Curious Lives of Blood-Feeding Creatures

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From Publishers WeeklyIn this salmagundi of abstruse science, informative history and engaging personal anecdotes, Schutt's fascination for sanguivores goes a long way toward disarming, while defining, our primal fear of creatures that feed on blood. For all their fearsome rep@utation, only three of 1,100 bat species savor blood, and one of those preys exclusively on chickens. The author doesn't make sanguivores entirely cuddly: part two opens with the horrifying theory that George Washington was likely bled to death by ill-informed doctors and eager leeches, and includes an account of the first dog-to-dog transfusion in 1666 (the first successful human transfusion was in 1901). In part three, Schutt surveys other blood feeders: leeches currently making a comeback in modern medicine, pesky bedbugs and chiggers, and potentially lethal mosquitoes and ticks. One oddity (and typically fascinating tidbit) in the sanguivore world is the vampire finch of the Galapagos, which Schutt theorizes is evolving before scientists' eyes, turning to blood-sipping when other nourishment is in short supply. Passages that focus on the science can be a slog, but are quickly alleviated by sections that are witty and illuminating. (Oct.) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From BooklistSchutt is a bat biologist who studies the behavior of vampire bats, those famous “blood suckers” of the South American tropics. While studying the three species of vampires, he became interested in the properties of blood itself and of other blood-feeding animals. In a chatty, humorous style, the author first talks of his bat research and the species of vampire bat that will nuzzle its way under a brooding hen to feed on her highly vascularized brood patch. In the second part of the book, Schutt tells of blood itself, its functions in the body and how it is transported by the circulatory system. He describes early medicine and its love of bloodletting, leading to the extensive use of medicinal leeches—a practice that continues today. In the final section, the author introduces us to several other sanguivores, including chiggers, ticks, and bedbugs. With great scientific accuracy (backed up by extensive notes and a bibliography), text couched in layman’s terms, and a sense of breathless discovery, Schutt will make blood feeding just another choice on the culinary spectrum. --Nancy Bent