Saved by Briggs Uhler
Science Has Spoiled My Supper
Food has become remarkably inefficient, and the pill-promoting futurists of the 1960s would be astonished to see how wrong they were. People spend hours preparing it, eating it and watching television programmes about it. People cherish local ingredients, and willingly pay a premium for foods produced without chemical fertilisers. By contrast, when
... See moreRory Sutherland • Alchemy: The Dark Art and Curious Science of Creating Magic in Brands, Business, and Life
Perhaps there are still traces of the nursery food mentality around. In some families, the injunction to avoid salt in a child’s diet for the first year spills over into a generalized avoidance of flavor, as if a ten-month-old couldn’t handle the pungency of garlic or paprika. To dine with the parents of toddlers may entail a meal of boiled broccol
... See moreBee Wilson • First Bite: How We Learn to Eat
dried pasta was blanched in small, undercooked
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
If you’re not a good cook by the time you’re our age it’s a serious character defect, and it means something bad, something ungenerous, about your personality. Sorry to break the news. Anyway, we could cook just fine, but somehow we’d forgotten how to eat. Food was wearisome. We’d been dealing with food, planning it buying it growing it storing it
... See moreClaire Dederer • Love and Trouble
If we romanticize the past, we may miss the fact that it is the modern, global, industrial economy (not the local resources of the wintry country around New York, Boston, or Chicago) that allows us to savor traditional, peasant, fresh, and natural foods.