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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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Friday
Dec282012

Diana Henry on preserving

DateFriday, December 28, 2012 at 10:49PM

"I am a home cook. I don't have masses of special equipment and I don't do things on a grand scale. Quite a lot of the literature that existed on preserving was off-putting. I didn't want to turn my garden shed into a smokery. I could never manage - and would never need - to cure a whole pig. Preserving looked as if it was either for elderly ladies in floral pinnies or or country-based downsizers with a vehicle big enough to transport several dead animals. I didn't come into either category."

Henry, D. (2012) Salt, Sugar, Smoke: How to Preserve Fruit, Vegetables, Meat and Fish. London: Mitchell Beazley. p. 6.

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