Last chance for delicious food

Author: (Canada) Gina Malle/ Yang Bo
Publisher:
Publish Date: 2006-02-01
Features: Where did all the delicious food go? In this book about the fate of food, Gina Malle has been pursuing the answer. Over the past fifty years, we have gone from loving food to fearing it. Food scientists and doctors have been constantly scaring us. As a result, those traditional family foods and recipes, the bonds that hold our communities together, are gradually disappearing. Leisurely reminiscing about the forgotten tastes, Malle traces the rise and fall of five popular foods, their history and their dilemmas: How did eggs be driven to the brink of extinction by science and bacteria? How did bacteriological warfare deepen the cultural divide between Europe and America? And how did it make raw milk dangerous—this iconic food with a deep emotional foundation from the old days—become increasingly precarious? How did beef, this popular food, lose its vitality to diseases? Why can’t we grow a variety of peas like the gardeners of the Victorian era? Why is the apple on the verge of extinction in the Western Hemisphere, while the tomato survives against the grip of industrial technology? And as we are learning to cook fish correctly again, how did fish ironically become increasingly distant from our sight? This book is sharp and witty, just like the history of food itself, which is unlike any other. It also includes twenty retro private recipes, such as braised flounder with English macarons. Open this book, and those lost good times, the elegance and deliciousness that seem to never return, will greet you the moment you turn the first page.