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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Wednesday
Dec232015

Bigos

DateWednesday, December 23, 2015 at 8:52AM

Buon Natale, Wesołych Świąt, Merry Christmas. 

I'm writing this from Bormio in the Dolomites, a mountain range in northeastern Italy. This morning I braved the cold at first light and walked halfway up the nearby snow-capped peaks. I hoped to capture the sunrise, but my camera did it no justice at all. After several hours shopping for Christmas lunch I headed up to Bagni Vecchi, the ancient thermal baths just out of town:

Today I am sharing a Polish Christmas recipe called bigos. I have been writing a series for Borough Market about food and identity, where I interview traders about the foods that are important to them. One of my interviewees, Ewa Weremij, is Polish. She told me that bigos "is a special dish for the Christmas time". You can read more about the Christmas traditions that Ewa and her family observe on the Borough Market blog.

Click to read more ...

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