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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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Saturday
Aug072010

A.A. Gill on foie gras & daube of beef

DateSaturday, August 7, 2010 at 4:06PM

"My first course was stunning: a lump of duck foie like a grey hot water bottle floating in a bowl of the richest consomme. It was fantastic. I could feel it peristaltically clogging all my tubes. It had a deeply sensual taste and the texture of slipping into a coma. For the main course, I had daube of beef cheek 'cooked like a grandmother'. God, if anyone had cooked my grandmother like this I'd have visited more often."

Gill, A.A. (2008). Table Talk: Sweet and Sour, Salt and Bitter. London: Phoenix.

AuthorVix | Comment1 Comment |
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Reader Comments (1)

I am apreciating it very much.I have never read such a lovely article and I am coming back tomorrow to continue reading.

March 29, 2011 | Unregistered CommenterJamie

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