Elizabeth David's A Taste of the Sun (Penguin Great Food) PDF

By Elizabeth David

ISBN-10: 0241951089

ISBN-13: 9780241951088

Mythical cook dinner and author Elizabeth David replaced the best way Britain ate, introducing a postwar kingdom to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas corresponding 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 best spaghetti, in addition to evoking the odor of buttered toast, the colors of overseas markets and the pleasures of picnics. wealthy with anecdote, David's writing is outlined by way of a fondness for strong, real, well-balanced foodstuff that also evokes cooks at the present time.

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Additional info for A Taste of the Sun (Penguin Great Food)

Example text

S. dollar exchanged at a higher rate than the euro occurred in the fall of 2002, just as Jasper Hill and so many other domestic cheese producers were preparing to enter the market. The weak dollar of the past decade brought the price of European cheeses, generously subsidized by state governments, up to the range of American prices. When European cheeses are not the comparative bargain they once were, a retailer confirmed, even the most Europhilic consumers are more willing to take a chance on American cheeses.

In order to produce the milk that will become cheese, ewes must first get pregnant and give birth. Behind cheese lie animal genealogies and the logistics of breeding, the management of sex ratios through the slaughter of young males for meat, and the daily routines of pasturing and milking. Artisanal cheese may be made largely by hand, but humans do not make it alone: ruminant animals, herding and guard dogs, and bacteria, yeasts, and molds also contribute. Understanding how cheese is made entails grasping its full production, by which I mean assemblages of value-making activities held together by historical, economic, social, and regulatory forces.

While some cheesemakers describe distinctive relations among land, climate, cheese type, and flavor, others work in a more avowedly constructivist and, indeed, American, register, invoking terroir to speak to the instrumental values of artisanal production. To many, artisanal cheese has the potential to revitalize agricultural landscapes, reinvigorate rural economies, and even create new places. Through the vocabulary of terroir, producers seek to concretize their visions of the value of handcrafted—and handcrafting—cheese.

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


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