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 62
Página 12
... cooking and eating it- is one of the means by which a society creates itself and acts out its aims and fantasies . Changing ( or unchanging ) food choices and presentations are part of every society's tradition and character . Food ...
... cooking and eating it- is one of the means by which a society creates itself and acts out its aims and fantasies . Changing ( or unchanging ) food choices and presentations are part of every society's tradition and character . Food ...
Página 15
... cooking too , for invited guests : there are no multiple choices such as a restaurant would normally offer . It has a messy , dexterity - demanding prologue , a hot central episode , and a des- sert which , served in a dish instead of a ...
... cooking too , for invited guests : there are no multiple choices such as a restaurant would normally offer . It has a messy , dexterity - demanding prologue , a hot central episode , and a des- sert which , served in a dish instead of a ...
Página 16
... cooking medium for the chicken , and reach its final crescendo in the ice cream . I have removed the traditional two vegetables from the centrepiece and placed them before it ( the corn ) and after it ( the salad ) . Rice is a starchy ...
... cooking medium for the chicken , and reach its final crescendo in the ice cream . I have removed the traditional two vegetables from the centrepiece and placed them before it ( the corn ) and after it ( the salad ) . Rice is a starchy ...
Página 17
... cooked in the same pot as the chicken , together with tomatoes , onions , garlic , sausages , and paprika , and the whole is served with considerable overlap among ingredients . North Americans usually hate being served several foods ...
... cooked in the same pot as the chicken , together with tomatoes , onions , garlic , sausages , and paprika , and the whole is served with considerable overlap among ingredients . North Americans usually hate being served several foods ...
Página 18
... cooked everything by itself : " In a barrel of odds and ends it is different ; things get mixed up , and the juice kind of swaps around , and the things go better . " Another frequently ex- pressed desire is to " know what it is I am ...
... cooked everything by itself : " In a barrel of odds and ends it is different ; things get mixed up , and the juice kind of swaps around , and the things go better . " Another frequently ex- pressed desire is to " know what it is I am ...
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