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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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Monday
Apr252011

Elizabeth Gilbert on Italian butcheries

“I go on alone to wealthy, ample Lucca, that little Tuscan town with its celebrated butcher shops, where the finest cuts of meat I’ve seen in all of Italy are displayed with a “you know you want it” sensuality in shops across town. Sausages of every imaginable size, color and derivation are stuffed like ladies’ legs into provocative stockings, swinging from the ceilings of the butcher shops. Lusty buttocks of hams hang in the windows, beckoning like Amsterdam’s high-end hookers. The chickens look so plump and contented even in death that you imagine they offered themselves up for sacrifice proudly after competing among themselves in life to see who could become the moistest and the fattest.”

Gilbert, E. 2007. Eat Pray Love. Bloomsbury: London.

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