Sublime

A Glut of Information and a Famine of Wisdom

Overcooking traps these flavorful materials in an indigestible matrix of polymerized flesh that forms when meat begins to dry out. You can only taste, and your body can only make use of, minerals that remain free and available.

Serving richly spiced stews was no longer a status symbol for Europe's wealthiest families — even the middle classes could afford to spice up their grub. "So the elite recoiled from the increasing popularity of spices," Ray says. "They moved on to an aesthetic theory of taste. Rather than infusing food with spice, they said things sh

“Moderation” is a cop-out answer—a deliberate attempt to evade the hard work of searching for dietary truths.

Je tiens bon, mais ça dégénère, ça dégénère, se plaignait-il. Voilà que le feu les dérange, ils se plaignent de la chaleur. Une cuisine sans feu, c'est une femme sans cul. C'est le feu qui est notre père à tous, cuisiniers de France. Mais il y en a qui se mettent à l'électricité, maintenant, et avec minutage automatique, encore. C'est comme si on f

norm for our ancestors, those of us who came after seem to have inherited what biochemist C. Nicholas Hales and epidemiologist David J.P. Barker christened “thrifty genes,” good at conserving fat. We are all descended from survivors, and survivors were the chubby ones. “At