In Aspen

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BnF-DjR1rJ9eCOkNw49M4xnSNvfbSmOFnXkaU0D2YMIRrvEif5Hum1WxZLSB2Czu48TNMcHKDXnNx-QtcWf75wxPPQIiWL_2o_VkqPWTI-r1SWh0pStvj1JY9_83-Zc-hJvm1C6qM2Od/s1600/cheers0782.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BnF-DjR1rJ9eCOkNw49M4xnSNvfbSmOFnXkaU0D2YMIRrvEif5Hum1WxZLSB2Czu48TNMcHKDXnNx-QtcWf75wxPPQIiWL_2o_VkqPWTI-r1SWh0pStvj1JY9_83-Zc-hJvm1C6qM2Od/s400/cheers0782.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">First dinner at the apartment where we'll be staying for the next 3 weeks in Aspen, Colorado.<br />Same apartment where we stayed in June, 2011</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6THcOYwAk2fBTu4NiXMuPFYpIFVSglA9p99_70KsMmoUwxYty1gGGSKHNJEh4-_BDnjKAe4REkRVC01JW4hKEn-LiEAmaJabIrF4rVakDBgZV_Biz25tlc0idUJVigZu6Lgb67wvTJ1X/s1600/cheers0783.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6THcOYwAk2fBTu4NiXMuPFYpIFVSglA9p99_70KsMmoUwxYty1gGGSKHNJEh4-_BDnjKAe4REkRVC01JW4hKEn-LiEAmaJabIrF4rVakDBgZV_Biz25tlc0idUJVigZu6Lgb67wvTJ1X/s400/cheers0783.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cheers! </td></tr></tbody></table><br />

In Aspen

First dinner at the apartment where we'll be staying for the next 3 weeks in Aspen, Colorado. Same apartment where we stayed in June, 20...

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Looking forward to Paris

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt11ATqV1eaCnY39ELfACt30nA-uyzfKvxhi-Qoegz_IuaUQ9DLivR1apygbMHP-r81H4EK3ecuf-4hDxa3urhMMRHe5QeiF0LxBRey54TS9gbqT1TrHUdXPb3Ken12PlPumZEovt0QocY/s1600/macdonalds-louvre1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt11ATqV1eaCnY39ELfACt30nA-uyzfKvxhi-Qoegz_IuaUQ9DLivR1apygbMHP-r81H4EK3ecuf-4hDxa3urhMMRHe5QeiF0LxBRey54TS9gbqT1TrHUdXPb3Ken12PlPumZEovt0QocY/s320/macdonalds-louvre1.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedURRu-3geY7YO8QKV718r-NgD6BbtpbnfLQB-gig_FjUVnbYHsOqmM4QWIbKnc0mqYHpVjtxJ9b5imWiCkdUOIOsqcDUGIWEuVps-U2PflUNCHG7DH1TieRtyuYX_kTO-KP25LQFCxkR/s1600/macdonalds-louvre2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedURRu-3geY7YO8QKV718r-NgD6BbtpbnfLQB-gig_FjUVnbYHsOqmM4QWIbKnc0mqYHpVjtxJ9b5imWiCkdUOIOsqcDUGIWEuVps-U2PflUNCHG7DH1TieRtyuYX_kTO-KP25LQFCxkR/s1600/macdonalds-louvre2.jpg" /></a></div><br />I read <a href="http://www.smh.com.au/world/burghers-flip-as-louvre-says-oui-to-mcdonalds-20091005-gjfp.html">here</a> and<a href="http://www.examiner.com/article/mcdonald-s-to-open-restaurant-the-louvre-french-uproar"> here</a> (with illustrations) and lots of other places that beginning in 2009 you could get a Big Mac in the shopping center where you wait in line to get into the Louvre Museum. We are planning a trip, but will probably skip the burger.<br /><br />Or as a cartoonist from San Diego put it:<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfASLg0cAJeCKyBW7Qy_lhsOm5AfZu6BqvUpXX7Y3ZoZFUzp-yq128xBaxs8YW6Ye2AS6GYyDaD7rnPDfGfpsok4y2ldwKkv5gcb-4gcbhWV2f-3-jdNoyG1TQkfxlygH1NjWgyPBQaBw0/s1600/macdonalds-louvre-breen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfASLg0cAJeCKyBW7Qy_lhsOm5AfZu6BqvUpXX7Y3ZoZFUzp-yq128xBaxs8YW6Ye2AS6GYyDaD7rnPDfGfpsok4y2ldwKkv5gcb-4gcbhWV2f-3-jdNoyG1TQkfxlygH1NjWgyPBQaBw0/s1600/macdonalds-louvre-breen.jpg" /></a></div><br />

Looking forward to Paris

I read here and here  (with illustrations) and lots of other places that beginning in 2009 you could get a Big Mac in the shopping center ...

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Garlic Smells

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6siLrxZNBBmdoqmfE5UMcAILPhIFdJkWeUnzPkPlRBEP8rA_Z1Ln6eW8aPSG_fVxLqwHcKjHGBKFWlsqI-KQC7K5JNsSYveMDInYP5dE6cIc4GbKBcn73M-VyPOhvsXAAAIO-eMbdfgI/s1600/Pickle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6siLrxZNBBmdoqmfE5UMcAILPhIFdJkWeUnzPkPlRBEP8rA_Z1Ln6eW8aPSG_fVxLqwHcKjHGBKFWlsqI-KQC7K5JNsSYveMDInYP5dE6cIc4GbKBcn73M-VyPOhvsXAAAIO-eMbdfgI/s320/Pickle.jpg" width="320" /></a></div><br />"Can I smell the pickles?" I used to ask when I was a small child and my father took me to a delicatessan. I only vaguely remember the deli, which we must have walked to (no car), but I remember the wooden pickle barrel, which was almost as tall as I was. The deli man would take off the barrel's lid, and I would put my nose near but not too near to the curing cucumbers and green tomatoes in greenish brine, and sniff -- garlic, dill, vinegar.<br /><br />My father would ask for a half-sour pickle or pickled tomato and buy half a pound of corned beef, if my memory is right. The deli man knew which pickles had been in the barrel just the right amount of time. I think he and my father knew each other from some other time or place, but my memories are vague, except for the delicious smell from the pickles. Kosher-garlic-pickle smell is still noticeable in the blend of smells in a deli, along with the garlic from the pastrami.<br /><br />Smell-resistant American culture in the past, like proper British culture, classified garlic as foreign and offensive, but Americans slowly got used to garlic as group after group of immigrants enjoyed it and then popularized it along with their cuisines. I guess garlic came in by a back door near the famous "golden door." Americans looked down on Italians at first, but soon learned to love pizza, spaghetti, and garlic bread, getting used to the cheesy, yeasty, herbal and garlicy aroma of Italian restaurants in the early 20th century.<br /><br />Chinese restaurants became trendy in America several times, beginning, surprisingly, as early as the mid-19th century. Fresh garlic and ginger sauteed in hot oil are the now-familiar start of many stir-fried Chinese dishes, so the smell of garlic is definitely a component of the characteristic Chinese-restaurant aroma. Korean restaurants, which also use lots of garlic in strong-flavored dishes like kim chee, are growing in popularity now. Though I've never tried any of the famous foods from a Korean taco truck, I imagine a powerful aroma that's partly garlic and fermented cabbage and partly tortillas, maybe with a whiff of hot lard for frying as I would expect in a taqueria.<br /><br />"The first thing you smell at the Huy Fong Foods factory in suburban Los Angeles is the overwhelming aroma of garlic, a key ingredient in the company’s signature product: Sriracha Hot Chili Sauce," wrote Caleb Hannan in "Sriracha Hot Sauce Catches Fire, Yet 'There's Only One Rooster,'" in <a href="http://www.businessweek.com/articles/2013-02-21/sriracha-hot-sauce-catches-fire-with-only-one-rooster">Bloomberg Business week</a> recently. "Last year, the company sold 20 million bottles." Originally part of Thai cuisine, sriracha sauce in America has become synonymous with the Huy Fong LA version and its rooster logo. The popularity of garlic-heavy Thai food and above all sriracha sauce is a recent thing in America.<br /><br />Japanese cooking isn't known for garlic, but a Japanese friend told me that families there use garlic in cooking only on Friday and Saturday night to avoid offensive garlic breath when they go to work or to school on weekdays. Though not a traditional flavor in the type of sushi that's very popular here, garlic is used in raw beef dishes in Japan and in a few other foods. Similarly, garlic isn't a dominant flavor in the Indian food that Americans are accustomed to, but has its place in some regions. Maybe the garlic-flavored preparations from these cultures will reach American diners some day.<br /><br />French cuisine dominated fine dining in America in the 19th and much of the 20th century. Garlic was a pretty muted element in French haute cuisine, and I suspect that even chefs who trained in France tended to avoid garlic aromas when adapting their cuisine to America or England. But maybe not completely -- consider this:<br /><blockquote class="tr_bq"> "<i>La Cuisine Pratique</i> [a recipe collection from 1902 used at the cooking classes held at the Cordon Bleu school in Paris] occasionally contains stories about chefs. One, 'Le Secret de Francatelli,' discusses the salads he prepared during his tenure at the Reform Club in London. A customer commented on the wonderful aroma that wafted from the salad when it arrived at the table. The secret? Garlic, crushed in the chef's teeth while he tossed the salad. The smell of his breath helped create that indefinable aroma. The piece ends by saying that the customer thanked Francatelli profusely, but remarked that perhaps he would not admire the salads as much in the future." (from <i>Haute Cuisine: How the French Invented the Culinary Profession</i> by Amy B. Trubek, p. 28)</blockquote>The smell of garlic has a complicated reputation. If you eat garlic, some people believe, mosquitos will avoid you; maybe this works. Italian mothers once burdened their children with necklaces of garlic. This made the children unpopular, but the mothers insisted because they thought the smell prevented colds or other diseases. In Eastern European folklore, garlic cloves and garlic breath or body odor functioned not only as an effective vampire repellant, but also as a charm against the evil eye and other malicious spirits or devils. (The Andaman Islanders <a href="http://maetravels.blogspot.com/2013/05/the-spirits-can-smell-you.html">that I wrote about</a> aren't the only ones whose spirits can smell you. For lots more garlic superstitions and history, check <a href="http://americanfolklore.net/folklore/2010/10/garlic_superstitions_folklore.html">this American Folklore page</a>.)<br /><br />Garlic can be loved or hated. If your mother ate garlic before you were born, you probably like it better than if she did not: garlic, in a prenatal diet, can be detected in the amniotic fluid, as can other types of flavor/aroma. The presence of garlic has an influence on "after-birth preference lasting into childhood. ... the neural system for the basic hedonic responses to taste, in terms of attraction or repulsion, is in the brain stem and is active in the newborn. The learning of these preferences in utero and their emotional expression are therefore incorporated into this hardwired system." (from <i>Neurogastronomy: How the Brain Creates Flavor and Why it Matters</i> by Gordon M. Shepherd,  p. 234)<br /><br /><span style="font-size: xx-small;"><i>Photo from Wikimedia commons. This post also appears on my travel blog.</i></span>

Garlic Smells

"Can I smell the pickles?" I used to ask when I was a small child and my father took me to a delicatessan. I only vaguely remember...

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The Spirits Can Smell You

<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICp_dYpWex_BVsS0IkRIKPq9xWh7zR6urpGN7BTBzZyYok75xNYA-80KxoWbVuQ8qizThzgLHqd6mHsm6yYTF8bZsohQDQYFnc5PysvmV3Gg82XcAlVy8PbaAk2FNip-y9uzTPtzUuRw/s1600/andaman.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICp_dYpWex_BVsS0IkRIKPq9xWh7zR6urpGN7BTBzZyYok75xNYA-80KxoWbVuQ8qizThzgLHqd6mHsm6yYTF8bZsohQDQYFnc5PysvmV3Gg82XcAlVy8PbaAk2FNip-y9uzTPtzUuRw/s320/andaman.jpg" width="207" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Illustration from Radcliffe-Brown's <br /><i>The Andaman Islanders</i></td></tr></tbody></table><i>Note: My project on aromas and smells and how we perceive them has themes that match both my food blog and my travel blog, so I have decided to post in both places</i>.<br /><br />Andaman islanders around 100 years ago lived in tropical forests and on the shore. They located their camps seasonally, according to what food was available: prey like turtles, wild pigs, and dugongs, and plants like yams and taro. In the forests, they believed, lived various spirits; some of these were what remained of dead people, and some were the controllers of natural phenomena like lightening, storms, earthquakes.<br /><br />Between 1906 and 1908, anthropologist A.R. Radcliffe-Brown lived in the Andaman Islands which at the time belonged to British India. He reported his observations and interpretations of Andaman culture in the book <i>The Andaman Islanders</i>, published originally in 1922, and reissued several times since then. It's a fascinating classic study from what I believe to be the early days of anthropology, and I loved reading it. I was especially searching for information on aromas and odors and what they meant to the islanders -- a topic for which this book is noted. This blog post is based on my reading.<br /><br />Forest spirits, like the islanders themselves, were extremely responsive to odors, and the islanders were very careful not to allow inappropriate odors to anger the spirits. In addition to being conscious of odors, the islanders were also highly aware of the colors of flowers and fish and of the changes in light and darkness at night and in the forest.<br /><br />Radcliffe-Brown recorded many stories that illustrated the spirits' reactions to odors. One story concerned Pulaga, a spirit of wind, who caused violent storms that came from the sea. Pulaga hated the smell of burning wax from beehives where the islanders gathered honey. The smell or sight of burning wax could cause cyclones so violent that jungle trees could be uprooted for miles, destroying paths and hunting grounds. At times islanders also used techniques for burning wax to placate Pulaga and stop a storm. The season for gathering and burning wax was just before cyclone season, so Pulaga's behavior was somewhat predictable. (p. 153-157, 357)<br /><br />Radcliffe-Brown writes of the ferocity of these storms:<br /><blockquote class="tr_bq">"The wind is sometimes so violent as to tear every leaf from the trees in its path. While the storm lasts there is danger to the lives of the natives. An old man recounted to me how on the occasion of a violent cyclone he and the others of his village took refuge in the sea and on the open shore from the danger of falling trees, and remained there till the violence of the storm had abated. ... If a storm lasts for any length of time the natives, who are unable or afraid to go out hunting, have to do without food until it is over." (p. 352)</blockquote>In early times, a spirit named Bilika had smelled the mouths of the islanders' ancestors to see if they had been eating his food. If he discovered the smell of his food he slit their throats. Another spirit named Nila could smell a human being who came near his tree and would come out and kill him with his knife. Smells were always associated with danger, magic, ancestors, and spirits. The smell of a certain red paint could cure disease, so a sick person would paint his upper lip in order to inhale the aroma. (pp. 200, 163, 268, 179)<br /><br />Some spirits were especially sensitive to the smell of a particular green plant. A person who handled the plant or prepared it by scraping it while it was in contact with his thigh acquired its smell. This smell could cause him to get rheumatism. Also, a person who wanted to hunt sea turtles would avoid this plant as the turtles would be frightened by the smell. Other trees had helpful smells: one small tree's leaves could be used as a bed for a sick person; in inhaling the aromas of these leaves he would be cured. (p. 180-182, 268)<br /><br />Spirits also reacted to cooking odors and body odors. Jungle spirits hated the smell of roasting pork, but didn't mind the smell of boiling pork. They could detect the odor of a person who had eaten either turtle or pork -- the smell was, in their view, a heated smell, and could be disguised or made unrecognizable by certain techniques of body painting with a special white clay that cooled off the person who had eaten the offensive food. (Radcliffe-Brown himself said he couldn't detect the difference in body odor of people who had eaten different meats.) (p. 161, 312)<br /><br />The odor of the body was connected to the "virtue or energy of the person" and with manifestations of the food being eaten -- thus was a source of danger. Foods conveyed a variety of dangers to those who ate them; the most dangerous foods were dugong, a particular fish, certain snakes, and fats from several animals. Pork, turtle and turtle eggs and a few others were less dangerous. Vegetables were safest. (p. 312, 269)<br /><br />The islanders were aware of many sensory variations in the seasons, which included hot seasons, a rainy season, and a season of cyclones. They named the seasons for the trees and plants that flower at that time. (p. 119)<br /><blockquote class="tr_bq">"In the jungles of the Andamans it is possible to recognize a distinct succession of odours during a considerable part of the year as one after another the commoner trees and lianas come into flower. when, for example, the species of <i>Sterculia </i>called <i>... jeru</i> comes into blossom it is almost impossible to get away from the smell of it except on the seashore when the wind is from the sea. Moreover these various flowers give their scent to the honey that is made from them, so that there is also a succession of differently flavoured kinds of honey. The Andamanese have therefore adopted an original method of marking the different periods of the year by means of the different odoriferous flowers that are in bloom at different times. Their calendar is a calendar of scents." (p. 311-312) </blockquote>Each season offered different foods, which contributed to the overall sensory perception of the seasons. When "important roots and some of the most prized fruits" were in season, during the cool season and the following hot time, the natives did not consider lizards, snakes and civet-cats to be in season; the pigs were breeding and thus also not eaten. Honey was abundant in the hot season. Jungle animals and fish were more plentiful in the rainy season when vegetables and honey were scarcer. Certain spirits were associated with these seasons, during which the winds blew predominantly from a particular direction. All these factors affected the way the islanders categorize and named their seasons. (p. 353)<br /><br />Cultural variation in categories of aromas and perception of them are a topic of most writers who explore the topic of smells. Radcliffe-Brown gave a fascinating account of the aromatic and sensory world of the Andaman Islands and the people who lived there.<br /><br />

The Spirits Can Smell You

Illustration from Radcliffe-Brown's The Andaman Islanders Note: My project on aromas and smells and how we perceive them has themes that...

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Bread and Milk Politics

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_VzVOai11x8vYQaUDTulvJMy3JNNLLvAG5jsagvMP1qPKwr5aIWtO1ZjyjvVYYP2BGXe5AHFGQvZtV6B88bK1rpOhk5jgzxbVqmbRZ9wbDGZmoVCr3wZXO2Lxd7tPx8ZZ6i0IcF-79Sp/s1600/whitebread-bkcover.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF_VzVOai11x8vYQaUDTulvJMy3JNNLLvAG5jsagvMP1qPKwr5aIWtO1ZjyjvVYYP2BGXe5AHFGQvZtV6B88bK1rpOhk5jgzxbVqmbRZ9wbDGZmoVCr3wZXO2Lxd7tPx8ZZ6i0IcF-79Sp/s320/whitebread-bkcover.jpg" width="213" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGImPu9QBiAVbvfaGD95Dhvs4IV_O796PJ8hVyUtZhUxXBU67Bywp5mgvCVRBqxwczExH1CNbsIKomRRqV0nEQSmK6Z1ZI4OkM0BUNUQsv3Qx4FQOw8spvobXfHo-_t_exuQIAvfDUycB/s1600/milk_book_cov.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGImPu9QBiAVbvfaGD95Dhvs4IV_O796PJ8hVyUtZhUxXBU67Bywp5mgvCVRBqxwczExH1CNbsIKomRRqV0nEQSmK6Z1ZI4OkM0BUNUQsv3Qx4FQOw8spvobXfHo-_t_exuQIAvfDUycB/s320/milk_book_cov.jpg" width="195" /></a><br /><br />This week I read <i>White Bread: A Social History of the Store-Bought Loaf</i> by Aaron Bobrow-Strain and <i>Milk: A Local and Global History</i> by Deborah Valenze.  While both books have a vast amount of important and interesting history and cultural information, I found <i>White Bread</i> by far the more enjoyable reading.<br /><br />I had to force myself to finish <i>Milk</i>. Normally I like histories of foods that begin in ancient times and go into lots of detail about the Middle Ages etc. But this one seemed to choose rather tedious aspects of the development of milk-drinking, the constant tension about the best foods for newborns and infants, and the dangers of poorly handled milk and how, often adulterated or spoiled, milk even could kill consumers, especially children.<br /><br />I could hardly put down <i>White Bread</i>. So I think I'll mainly talk about this, the book I liked. The focus on the politics of bread, which in the past provided a substantial percent of people's daily nutrition, energizes the book, and motivates the historical material. Although bread is no longer the crucial dietary element it once was, the author makes clear how it still plays an enormous symbolic role, including in the recent fad of eliminating it from the diet on the basis that it has either carbohydrate or gluten which faddish theories have determined are dangerous despite a lack of scientific evidence.<br /><br />You would have to be culturally tone-deaf to be unaware of the use of the term "white bread" as an accusation casually thrown at groups of people one doesn't like or approve of. The context in which this insult emerged is carefully described, bringing out the ironies of the fact that many people of color in fact are fond of white bread, while the advocates of artisanal bread tend to be upper class and mainly white.<br /><br />Bobrow-Strain explores the historical emergence of white bread and its promise in various eras, mainly in 20th century America. He shows that the development of industrial -- and thus admired -- baking began with scientific diet advocates who deplored the unsanitary conditions and unreliable products of artisan bakers in urban areas. (He explicitly expands on the topics in the book <i>Perfection Salad</i>, which I also read recently.)<br /><br />A hundred years or so ago, well-meaning nutrition advocates frequently characterized bakers and small-bakery owners as dark-skinned immigrants lacking knowledge of hygiene; the neighborhood bakeries where they worked were usually in cellars, contrasting to the emerging factories where tens of thousands of loaves a day were baked with virtually no contamination from human hands. Advertising of the newer and more modern bread stressed how sterile it was; many such bakeries had windows opening on the production lines and invited the public, including school children on field trips, to come watch. (I distinctly remember going on such a trip in around 4th grade to see packaged white bread being baked.)<br /><br />A major extension to the propaganda that white bread was purer and more healthful than dark breads was the requirement to use vitamin-fortified flour in all bread. The requirement was a response to the unfit physical state of military recruits at the beginning of World War II -- the damage done by food insecurity during the Great Depression had produced skinny, weak youth. Merk pharmaceuticals and the baking industry found the recent discovery of fortifying vitamins, especially thiamine to be a great money-making opportunity, and allied with the FDA to create enriched bread.<br /><br />Further chapters explore the introduction of industrial white bread to various third-world countries (such as Bimbo bread in Mexico). The book becomes really fascinating as it describes the backlash against industrial white bread that became part of the 60s counterculture. Bobrow-Strain doesn't just tell this story as a myth, as often happens. Rather, he gets into a variety of issues and questions about the people who advocate for home baking, revolt against industrialized food, and self-sufficiency. Most interestingly, he points out how both left and right wing ideologies have become advocates for some of the same issues of self-sufficiency, living off the grid, and revolt against certain types of conformity and government regulation.<br /><br />My favorite question, as he expresses it, asks who has "the power to declare things 'natural' or 'unnatural.' If we honestly and passionately love the taste of store-bought white bread, why isn't that a natural craving? ... what -- and who -- gets left out of this picture?" (p. 87)<br /><br />Five seductive dreams about food, the author says in his conclusion, are the repeating themes of the book: "dreams of purity, naturalness, scientific control, perfect health, and national security and vitality. Each of these dreams rose to prominence because it crystallized deep currents of longing and anxiety -- and thus galvanized action." Seemingly innocent dreams, yet they "framed the problems of society and the food system in dubious ways."  (p. 190)

Bread and Milk Politics

  This week I read White Bread: A Social History of the Store-Bought Loaf by Aaron Bobrow-Strain and Milk: A Local and Global History by D...

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Aroma News

I have been reading about the sense of smell, which I've written about on my other blog. I just read a summary of <a href="http://www.ediblegeography.com/bloody-nose/">new research about sensitivity to odors here</a>. The summarizing quote from one of the cited articles:<br /><blockquote class="tr_bq"><span style="background-color: white; color: #666666; font-family: Georgia, serif; font-size: 15px; font-style: italic; line-height: 22px;">Our team recently discovered that blood cells — not only cells in the nose — have odorant receptors. In the nose, these so-called receptors sense substances called odorants and translate them into an aroma that we interpret as pleasing or not pleasing in the brain. But surprisingly, there is growing evidence that also the heart, the lungs and many other non-olfactory organs have these receptors.</span></blockquote><br />It seems startling that blood cells can also react to aromatic chemicals, though I don't quite understand why their sensitivity would be categorized as either <i>taste</i> or <i>smell</i>. My reading project so far deals with a lot of cultural issues surrounding odors, not just with the role of smell in tasting food, with physiology, and with mechanisms of detecting odors. I've only read a bit about the intricate relationship between aroma sensors in the nose and other sensors like taste buds that are on the tongue or in the mouth. It's fascinating how the science of taste and smell is advancing so rapidly that even the science in 20 year old books is often out of date.

Aroma News

I have been reading about the sense of smell, which I've written about on my other blog. I just read a summary of new research about sen...

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Quiche Questions

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFjG8E3sbJcBw-9IWed_Obqd7B8wzDfvM53cBokCFiyRgoWOGfTY4WtOTzqkx665wKqLoEKZsiD61y9U5A53Q9FQ8ew771T90ftzxlnpcW2xQTDrP55_uChY90tXnoBWU87S4SNWI7NiL/s1600/quiche0600.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFjG8E3sbJcBw-9IWed_Obqd7B8wzDfvM53cBokCFiyRgoWOGfTY4WtOTzqkx665wKqLoEKZsiD61y9U5A53Q9FQ8ew771T90ftzxlnpcW2xQTDrP55_uChY90tXnoBWU87S4SNWI7NiL/s400/quiche0600.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">New pie weights about to be used</td></tr></tbody></table> After years and years of using dry beans or rice to weight a pie shell, I finally bought myself some ceramic pie weights. Wheee!<br /><br />My culinary reading group is about to discuss <i>The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance</i> by Thomas McNamee so I decided to use the pie weights to prebake a pie shell for a quiche Lorraine according to Claiborne's <i>New York Times Cookbook</i>. There's quite a bit of information and admiration for this book in the biography I just read, in fact.<br /><br />So I <i>sort of</i> followed what Claiborne says to do. His NYT cookbook recipe differs in a couple of ways from the Julia Child recipe, particularly as she says there should be only bacon, not cheese, in quiche Lorraine. Further, Claiborne calls for onion cooked in a small bit of the bacon fat -- she doesn't even mention onion. I think I have always in the past made it her way.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqsQISyA4YU25awv2kQ-rcFesS9UzbOutKkCdUhdmFRg4nbtHgE3LUo8AA31b0MusnacrbdSkVH3MPAE9SuVaMhFudCfACqw3stovtmSFIYCDscvbvFDGyu7pl9MAzzIsY4t_MOIxCyWn/s1600/quiche602.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqsQISyA4YU25awv2kQ-rcFesS9UzbOutKkCdUhdmFRg4nbtHgE3LUo8AA31b0MusnacrbdSkVH3MPAE9SuVaMhFudCfACqw3stovtmSFIYCDscvbvFDGyu7pl9MAzzIsY4t_MOIxCyWn/s400/quiche602.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Quiche after baking for almost an hour instead of 25 minutes</td></tr></tbody></table>After the amount of time specified in the recipe (which I later verified is the same as Child's baking time), the filling was still absolutely liquid. I ended up baking the quiche for at least twice as long as the recipe says. The oven temperatures were definitely correct.<br /><br />Question 1: Does substituting skim milk for milk + cream make the filling take longer to set? The last time I made quiche, I did the same substitution so I'm not sure. I don't know how long I baked it.<br /><br />Question 2: Am I totally out of my mind if I made this with skim milk instead of cream? It seems to have worked before. What's the problem?<br /><br />Anyway, it wasn't terrible. It definitely wasn't burned or over cooked, either. Next time I'll use cream or make something else.

Quiche Questions

New pie weights about to be used  After years and years of using dry beans or rice to weight a pie shell, I finally bought myself some ceram...

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