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 8
... especially Don Harron , Richard Handler , and 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 ...
... especially Don Harron , Richard Handler , and 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 ...
Página 16
... especially right off the cob , is thought of in Europe as an Anglo - Saxon idiosyncrasy . The French , for example , still have a tendency to class corn as mainly chicken - feed ; the Italians like it ground into something resembling ...
... especially right off the cob , is thought of in Europe as an Anglo - Saxon idiosyncrasy . The French , for example , still have a tendency to class corn as mainly chicken - feed ; the Italians like it ground into something resembling ...
Página 17
... especially festive in connotation : they are for relatively rare large gatherings , when almost all the meat will probably be consumed at a sitting . ( A whole aspect of household management - one hesitates to call it a cuisine- has in ...
... especially festive in connotation : they are for relatively rare large gatherings , when almost all the meat will probably be consumed at a sitting . ( A whole aspect of household management - one hesitates to call it a cuisine- has in ...
Página 18
... especially given the overture of corn , Americans might let the lettuce in this position pass . The rationale for it is to provide a pause , to refresh the palate before we launch into the dessert , to get our systems used , after the ...
... especially given the overture of corn , Americans might let the lettuce in this position pass . The rationale for it is to provide a pause , to refresh the palate before we launch into the dessert , to get our systems used , after the ...
Página 19
... especially when it is " fluffy , " as we like it - white like chicken , and in its mythical origins ( though not in our culture ) a girl - child ; lettuce is light and unfattening , but also cold , green , and ( therefore ) female ...
... especially when it is " fluffy , " as we like it - white like chicken , and in its mythical origins ( though not in our culture ) a girl - child ; lettuce is light and unfattening , but also cold , green , and ( therefore ) female ...
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