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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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Entries in tagliatelle (1)

Friday
Apr262013

A traditional ragù from Bologna

DateFriday, April 26, 2013 at 9:43PM

“I hate the way they call it ‘Bolognese’ here. It’s not Bolognese, it’s ragù.  That is what they call it in Bologna" says my friend Geraldine as we peruse the lunch menu in Arbutus.

She’s French, but her father is Italian and so, more importantly, is her grandmother.

I once tried to argue with her about whether or not water must be at a rolling boil before putting pasta in it. I can’t remember what the correct answer was. I presume it was that it should be and that Geraldine was right. In her words:

“Well, I know you know a lot about food, Vicky, but I think I am going to listen to my Italian grandmother over you.”

It was a valid point, which I only admitted to her now, at least 10 years later.

Geraldine and I like to disagree. It is what our friendship was founded on. Each as stubborn as the other, and always looking for a good argument. So I had replied:

“Well, your grandmother probably makes her pasta from scratch. We’re just using dried pasta.”

Or I wished I did. I can’t remember.

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AuthorVix | Comment3 Comments |
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