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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
Jun272011

Brillat-Savarin on cheese and women

DateMonday, June 27, 2011 at 12:40AM

"A dinner which ends without cheese is like a beautiful woman with only one eye."

Jean Anthelme Brillat-Savarin, The Physiology of Taste

AuthorVix | CommentPost a Comment |

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