The turducken, which is a chicken baked inside a duck, which is baked inside a turkey, is only one of many expressions of humanity’s desire to cook foods within other foods. The Inuit once prepared birds inside a walrus carcass. The Bedouin used to cook chickens and a sheep inside a roasted camel. The Americans, back in the before times, would cook five pies within one.
The need for foods within foods is transcultural. Jung might say that it is a call from our collective unconscious.
But that is not a scientific way to look at the phenomenon. Vi Hart, a mathematician, is a person of science and breaks down the possibilities of the turducken concept at great length. She prepares quail eggs inside hens inside ducks inside a turkey, but also considers the consequences of expanding the practice on a staggeringly complicated scale.
Content warning: math.
-via Nag on the Lake