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Code Cracking Nonfat Yogurt Bad Boy It's Not You I Can't Be... Exploding Wallet
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|[b] Pastaccoli RF|
But broccoli holds a special distinction of being held up for contempt by a President of the United States and people with certain taste receptor genes. For them, as for our daring hero who thinks he can elude the phenylthiocarbamide (PTC) curse, broccoli will have the last, lingering, bitter laugh.
But the matter is more complicated than that: civilized existence requires not only fire but also cultivated plants that can be cooked on the fire. Now the natives of central Brazil practice the "slash and burn" technique of clearing the ground. When they cannot fell the forest trees with their stone axes, they have recourse to fire, which they keep burning for several days at the base of the trunks until the living wood is slowly burned away and yields to their primitive tools. This preculinary "cooking" of the living tree poses a logical and philosophical problem, as is shown by the permanent taboo against felling "living" trees for firewood. In the beginning, so the Mundurucu tell us, there was no wood that could be used for fires, neither dry wood nor rotten wood: there was only living wood. "So far as is known, the Yurok never cut growing timber for fuel, not did any California Indians, nor probably any axless native Americans. Firewood came from dead trees, standing or fallen." Therefore only dead wood was legitimate fuel. To violate this regulation was tantamount to an act of cannibalism against the vegetable kingdom."
Inner and Outer (1976)
Holy Feast, Holy Fast (1985)
Medieval cookbooks suggest that the aristocracy observed fasting strictly, if legalistically. Meat-day and fish-day recipes were not separated in medieval recipe collections, as they were in later, better-organized cookbooks. But the most basic dishes were given in fast-day as well as ordinary-day versions. For example, a thin split-pea purée, sometimes enriched with fish stock or almond milk (produced by simmering ground almonds in water), replaced meat broth on fast days; and almond milk was a general (and expensive) substitute for cow's milk.
 Claude Lévi-Strauss, The Raw and the Cooked [Translated by John and Doreen Weightman] (New York: Harper Colophon Books, 1975), 151.
 Marshall Sahlins, Culture and Practical Reason (Chicago: University of Chicago Press, 1976), 175-176.
 Caroline Walker Bynum, Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women (Berkeley: University of California Press, 1987), 40-41.
Bynum, Caroline Walker. Holy Feast and Holy Fast: The Religious Significance of Food to Medieval Women. Berkeley: University of California Press, 1987.
Lévi-Strauss, Claude. The Raw and the Cooked [Translated by John and Doreen Weightman]. New York: Harper Colophon Books, 1975.
Sahlins, Marshall. Culture and Practical Reason. Chicago: University of Chicago Press, 1976.
Wednesday, October 12th