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Cooked Food For Thought (and Speech)
It made so much sense the second I read it. One of those "of course!" moments. It was, not atypically, while reading Michael Pollan in his NYTimes magazine story a few years ago about how no one cooks anymore (really?). Certainly in the 1980s and 1990s most of the country relied on reheating already cooked food for their meals. And perhaps as a result, at least in part, we became a grossly obese country where seemingly the only people who dieted were the people who were already thin, and the rest made increasingly bizarre, unsustainable stabs at it. A physically sick country, a confused country—don't get me started.
The "of course" moment. It didn't come from Pollan, but rather from a ...
Posted in Article, blog, Food Culture, Food History, Food Writing Also tagged anthropology, catching fire, culture, Dr. Michael L. Wilson, evolution, Harry Balzer, history, how cooking made us human, Michael Pollan, NYT, primates, rant, research, richard wrangham Leave a comment
Kids Cookbooks
Posted in Article, Books, Food Writing Also tagged cookbooks, early readers, independent UK, kids, recipes Leave a comment
How Important Is Garlic?
Garlic has changed for me. Now that really good, hard-stemmed varieties are available, I love to use it just briefly cooked. I find that in the traditional uses—in mirepoix for stews and sauces—it is completely lost. That's right, I almost never use it in tomato-based sauces—the onion does all the heavy lifting. If I want garlic in a sauce or a braise I add it late in the game. My favorite way to cook garlic is briefly and in abundance, so you can taste it. Cooked this way it's the powerhouse we've always thought of it as. I love it just briefly cooked in oil and used with pasta or smeared on toast. Donna and I used it in great abundance ...
Posted in aromatics, Vegetables Also tagged Cleveland Garlic Festival, garlic, Vegetables 19 Comments
Christmastime Wishes: One Word
It's arguable that cooking made us human. Cooked food gave us a huge amount of calories, which made us healthy and we spread our genes and our brains grew and grew. But most important, cooking our own food forced us to work together, to cooperate. Because we learned to cooperate, we grew in groups, and these groups spread across the world and thrived, while others species (Neanderthals, for example) did not.
This is important enough to reiterate: in order to make use of the extraordinary benefits that cooked food gave us, the stuff that made us human, we had to work together. Food taught us how to cooperate.
But cooperate is a boring word, a weak word with oblique connotations of subservience, compromise, giving in—everything ...


















