A Taste of the Sun (Penguin Great Food) by Elizabeth David

By Elizabeth David

Mythical prepare dinner and author Elizabeth David replaced the best way Britain ate, introducing a postwar country to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas akin to garlic, wine and olive oil into its kitchens. This mouthwatering choice of her writings and recipes embraces the richness of French and Italian food, from earthy cassoulets to the easiest spaghetti, in addition to evoking the odor of buttered toast, the colors of international markets and the pleasures of picnics. wealthy with anecdote, David's writing is outlined by way of a keenness for strong, real, well-balanced nutrition that also conjures up cooks this day.

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Extra resources for A Taste of the Sun (Penguin Great Food)

Sample text

While traditional recipes or festive rituals may relate to regional, national and religious characteristics, they also arise from a group’s general liking for certain basic foods or certain aromatics. There are regions famous for wheat, rye, maize, potatoes, pasta, rice, wine, beer, oil, butter, dairy produce, garlic, onions, pork – tastes which have conditioned the local economy. Curiously, the frontiers of these preferences generally coincide with dialectal frontiers. These cultural data fascinate ethnologists, particularly as such preferences are naturally more marked where a region has remained isolated.

During the Golden Age, say the Orphic texts, honey ran from the oak trees and the Titan Kronos was sleeping, intoxicated with honey – the first sleep in the world – when his son Zeus chained him and took him away to the Islands of the Blest at the end of the world, where it was said that the ancient god and the Age of Gold could still be found. The implication is that honey, the first food, dates from the creation of the world, and existed even before the bees brought it to mankind. This first food must obviously have been the food of the chief god.

M. L. Ryder tried the experiment (not in any very expert fashion). However, suppose you had no sheepskin or other likely receptacle to hand, how could you cook a piece of meat except by roasting or grilling it? According to Herodotus, the Scythians had a method. ’ The Indians of the northern United States and Canada were familiar with this method. The Mongols combine cooking in a skin and cooking with stones: they behead a goat and bone it neatly, extracting the inside parts through the neck. Then they cut the meat up small and put it back in the skin with white-hot stones.

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