Since Eve Ate Apples Much Depends on Dinner: The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos of an Ordinary MeaOpen Road + Grove/Atlantic, 2010 M06 29 - 352 páginas A “funny and fascinating” cultural history about one of our favorite pastimes: eating (The Village Voice). This is a delightful and intelligent look at the food we eat, with a cornucopia of incredible details about the ways we do it. Presented like a meal, each chapter of Since Eve Ate Apples Much Depends on Dinner represents a different course or garnish, which Margaret Visser handpicks from the most ordinary American dinner: among them corn on the cob with butter and salt, roast chicken with rice, salad dressed in lemon juice and olive oil, and ice cream. Visser tells the story behind each of these foods and in the course of her inquiries reveals some unexpected treats: the history of Corn Flakes; the secret behind the more dissatisfactory California olives (they’re picked green, chemically blackened, and sterilized); and the fact that, in Africa, citrus fruits are eaten whole, rind and all. For food lovers of all kinds, unexpectedly entertaining book is a treasure of information from the author of the New York Times Notable Book The Rituals of Dinner. “Rich in surprising facts, unexpected connections, and a well-documented outrage at what modern technology and agribusiness have done to purity and quality . . . A remarkable amount of information [presented] seamlessly and entertainingly.” —Library Journal |
Dentro del libro
Resultados 1-5 de 79
Página 16
... American vegetable , but eating it at the meal's beginning is more common in England than in the States or Canada . A liking for corn devoured " straight , " and especially right off the cob , is thought of in Europe as an Anglo - Saxon ...
... American vegetable , but eating it at the meal's beginning is more common in England than in the States or Canada . A liking for corn devoured " straight , " and especially right off the cob , is thought of in Europe as an Anglo - Saxon ...
Página 17
... American ) tradition with roasts is still to bring in the whole bird or joint and carve it up in front of the guests- an extraordinarily old - fashioned procedure . Ever since the Mid- dle Ages most European cuisines have been moving ...
... American ) tradition with roasts is still to bring in the whole bird or joint and carve it up in front of the guests- an extraordinarily old - fashioned procedure . Ever since the Mid- dle Ages most European cuisines have been moving ...
Página 18
... Americans traditionally like salad to open a meal ; they might even place the salad on the same dish as the chicken and rice ( on the " everything on one platter " principle ) . But in this matter , especially given the overture of corn ...
... Americans traditionally like salad to open a meal ; they might even place the salad on the same dish as the chicken and rice ( on the " everything on one platter " principle ) . But in this matter , especially given the overture of corn ...
Página 19
... American Indian " mother and nourisher " ; chicken ( pale meat , no red blood , and little fat in evidence ) is for us a typically " female " choice ; rice , a delicate grain- especially when it is " fluffy , " as we like it - white ...
... American Indian " mother and nourisher " ; chicken ( pale meat , no red blood , and little fat in evidence ) is for us a typically " female " choice ; rice , a delicate grain- especially when it is " fluffy , " as we like it - white ...
Página 22
... AMERICAN SUPERMARKET is market place , temple , pal- ace , and parade all rolled into one . It is both the expression and the symbol of the goals and the means of North American civilization , physically embodying the culture's ...
... AMERICAN SUPERMARKET is market place , temple , pal- ace , and parade all rolled into one . It is both the expression and the symbol of the goals and the means of North American civilization , physically embodying the culture's ...
Términos y frases comunes
acid Africa American ancient animals anointed become began birds brine butter called cent centimetres century chemical chicken cholesterol churn citrus fruit cobs cock cockfighting cold colour cooking corn corn flakes countries crops cultivated culture diet dinner drink earth eaten eggs especially Europe European factory farming farmers farming feed fertilizers fish flavour fowl French gourmet grain Greek green Green Revolution grow grown Häagen-Dazs harvest heat huge human hybrid ice cream ice-cream Indians industry irradiation Italian jungle fowl keep kernels kilograms lemon juice lettuce live machine maize margarine meal means meat Mediterranean method milk modern North America olive oil olive tree onions orange paddies plant poultry Press produce rancid rice rich Romans salad salt saturated fats scientists scurvy seed skin soil sold starch sugar sweet symbol taste technological thought thousand traditional vegetables vitamin word yellow