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 8
... Peter Gzowski . Vesna Vukov kindly undertook to check the chemistry sections . I would also like to thank my editors , Ramsay Derry and Sarah Reid , and Jan Walter at McClelland and Stewart . Since Eve ate apples , much depends on dinner .
... Peter Gzowski . Vesna Vukov kindly undertook to check the chemistry sections . I would also like to thank my editors , Ramsay Derry and Sarah Reid , and Jan Walter at McClelland and Stewart . Since Eve ate apples , much depends on dinner .
Página 13
... chemistry of this process was to be explored and explained to those whose knowledge of chemistry equips them to understand the explanation . ) There is in Onions and Their Allies some information , but much less than I wanted , about ...
... chemistry of this process was to be explored and explained to those whose knowledge of chemistry equips them to understand the explanation . ) There is in Onions and Their Allies some information , but much less than I wanted , about ...
Página 28
... chemicals , and their transport . The added fertilizers mean that modern farmers need not leave the land to recover , and can do without rotation of crops . But the fertilizers encourage weeds as well as corn , so that weed - killers ...
... chemicals , and their transport . The added fertilizers mean that modern farmers need not leave the land to recover , and can do without rotation of crops . But the fertilizers encourage weeds as well as corn , so that weed - killers ...
Página 42
... chemical ad- ditives , thinned , and crisped until corn flakes as we know them were complete . The Kellogg " grain - tempering " process was patented in 1894 . Will Kellogg eventually broke with his brother and the Sanitarium and at ...
... chemical ad- ditives , thinned , and crisped until corn flakes as we know them were complete . The Kellogg " grain - tempering " process was patented in 1894 . Will Kellogg eventually broke with his brother and the Sanitarium and at ...
Página 49
... chemicals make weeds grow as fast as corn . Herbicides , like insecticides , are , in the language of the sales catalogues , " preplant incorporated , preemergence or post- emergence in application . " But weeds and insects are learning ...
... chemicals make weeds grow as fast as corn . Herbicides , like insecticides , are , in the language of the sales catalogues , " preplant incorporated , preemergence or post- emergence in application . " But weeds and insects are learning ...
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