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 38
Página 12
... French Country Cooking , one day about fifteen years ago . Chopping onions is not an occupation which favours dreaming . Perhaps it was boredom or annoyance or simply that when you chop onions you had better keep your mind alert , and ...
... French Country Cooking , one day about fifteen years ago . Chopping onions is not an occupation which favours dreaming . Perhaps it was boredom or annoyance or simply that when you chop onions you had better keep your mind alert , and ...
Página 14
... French , Italian , German , and English going back nearly two centuries , which could have kept a conscientious scholar occupied for years . I am not one of those who despise the study of ancient battles , but I am a child of the ...
... French , Italian , German , and English going back nearly two centuries , which could have kept a conscientious scholar occupied for years . I am not one of those who despise the study of ancient battles , but I am a child of the ...
Página 16
... French , for example , still have a tendency to class corn as mainly chicken - feed ; the Italians like it ground into something resembling the porridges which were the staple of the ancient Romans . The corn on our menu plays the role ...
... French , for example , still have a tendency to class corn as mainly chicken - feed ; the Italians like it ground into something resembling the porridges which were the staple of the ancient Romans . The corn on our menu plays the role ...
Página 18
... French would put it - after the main course and before the dessert . ( Utterly un - French , of course , is my omission of cheese . ) Americans traditionally like salad to open a meal ; they might even place the salad on the same dish ...
... French would put it - after the main course and before the dessert . ( Utterly un - French , of course , is my omission of cheese . ) Americans traditionally like salad to open a meal ; they might even place the salad on the same dish ...
Página 40
... French have always tended to turn up their noses at it , relegating corn to chickenfeed , cooking oil , and the plastics industry . In 1847 the starving Irish refused at first to eat stores of corn brought by the British from America ...
... French have always tended to turn up their noses at it , relegating corn to chickenfeed , cooking oil , and the plastics industry . In 1847 the starving Irish refused at first to eat stores of corn brought by the British from America ...
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