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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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Thursday
Nov042010

A.A. Gill on gravadlax

DateThursday, November 4, 2010 at 1:49PM

"The Blonde had gravadlax. Everyone should have it once a year, it reminds you not to become blasé about smoked salmon. A plate of thick, slimy fish-flavoured pink flip-flop with an unpleasant sweet taste, it was everything gravadlax ever is, the very mordant soul of the fjords."

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

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