Real-World Secrets For Food & Cooking Clarified
On Food And Cooking: The Science And Lore Of The Kitchen Hardcover – .Dff, November 23, 2004
The main takeaway I got from this guide is the sheer magnitude of how a lot we as a species form our food for our diverse and sometimes competing needs and wishes, and have for hundreds of years. But between breeding, cooking, and varied other tricks, we have optimized or otherwise considerably altered almost everything we eat, with some trade-offs however largely for the better. Plants as common as cabbage, lima beans, potatoes and lettuce have had a few of their old wild, pure toxicity bred out of them. We cook them to draw out or disable more undesirable toxins and enzymes and to unlock vitamins, and we dilute toxins in the case of spices and herbs to the point the place we find them pleasant. Or we simply realized to love them, …