Food And Drink

"Parsnips are lamentably underappreciated, but they are by far the tastiest of winter vegetables, so sweet and deep-flavored, and so versatile. And how to describe their flavor? Like a carrot crossed with , with undertones, and with a perfume unique to parsnips."

"Plant-based meat analogues, , and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat."

"ROAST OF PROTOSE Protose, 1 pound. Strained tomato, 1/2 cup. Chopped onion, 1. , 2 tablespoonfuls. Browned flour, 2 tablespoonfuls. . Cut the protose lengthwise through the center, then cut each half in six pieces. Place in a deep baking-pan, let the first piece lean slantingly against the end or side of the pan, the second against the first, and so on. Sprinkle this with finely chopped onion, and a little powdered sage, and pour over it a nut cream made of two heaping tablespoonfuls of nut butter emulsified, in enough hot water to cover the protose. Add to this the browned flour, rubbed smooth in a little tomato. Salt to taste. A little celery salt may be used if desired. Cover and bake till the is thick and brown."

"The emergence of cultivated meat provides a sustainable and ethical alternative to traditional animal agriculture, highlighting its increasing importance in the . s are critical components in cultivated meat production for enabling cell adhesion, proliferation, differentiation, and orientation. While there's extensive research on scaffolding biomaterials, applying them to cultivated meat production poses distinct challenges, with each material offering its own set of advantages and disadvantages. ... Cellular agriculture is an emerging field focusing on the production of agricultural products from cell cultures rather than whole plants or animals ... Compared to traditional agriculture, cellular agriculture can be used to produce a variety of products, including meat, dairy, and other animal products, without the need for traditional farming ... By utilizing cell cultures, cellular agriculture seeks to address some significant environmental, ethical, and public health issues associated with conventional animal agriculture. For example, it has been reported that >75 % of infectious diseases in humans stem from animal sources due to the increased close human-animal contact from animal agriculture, the destruction of wildlife habitats, and the increasing human population and global mobility ... Moreover, the use of antibiotic resistance in intensive animal production contributes significantly to the development and spread of antibiotic resistance in animals and food of animal origin ... Intensive animal agriculture also contributes to climate change due to land and waste usage ... This is primarily due to the production of animal feed and contamination from animal waste."

"With global protein demand rising and the perceived environmental, health, and animal welfare drawbacks associated with meat production and consumption, there is growing interest in expanding alternative protein markets. The first and second generations of plant-based meat alternatives represent potential alternatives, and other alternatives, such as lab-grown meat, are emerging as prospective outlets. ... Meat alternatives, specifically second-generation plant-based and lab-grown options, display growth potential while facing market and regulation challenges. Nevertheless, they come with mixed environmental and health impacts. They offer reduced s and enhanced compared to traditional meat production. However, their manufacturing processes tend to be energy-intensive. Furthermore, although their nutritional profiles feature lower saturated fat content, concerns arise due to elevated sodium levels and the heavily processed nature of some products, casting doubts on their overall healthiness."

"... corn is the plant of the Americas; it is native to the New World, and corn, more than any other plant, feeds the Americas. At the time of Columbus, corn was cultivated from in Canada to Chile in South America, mostly on forested land that could be cleared by slash-and-burn agriculture followed by several years of fallow. The that replaced the tall grassland of the midcentral United States is a recently developed (ca. 150 years) corn-producing region with its own landrace, . The United States produces 40% of the world's corn harvest, and it takes 25 corn plants per person per day to support the American way of life. This plant is found in more than the on the breakfast table. is in the margarine, corn syrup sweeteners in the marmalade, corn syrup solids in the instant nondairy coffee creamer, and corn was fed to the cows that made the milk, the chickens that laid the eggs, and the pigs that produced the bacon."

"... From the more than 200 million metric tons of corn that the United States produces each year, 85 percent is converted into cows, hogs and chickens in the proportion of 60 millions cows, 100 million hogs and 4 billion chickens. As an index of corn's super conversion powers (double those of wheat), one bushel of corn in a mixed feed bag translated into 15 pounds of retail beef, 26 pounds of pork and 37 pounds of poultry. And this is still corn in a form we can recognize: fodder, silage, shelled grains or fibrous by-products."

"The biological origin, diversification, and domestication of maize occurred in Mesoamerica, located in the center of Mexico. This grass of the Poaceae family had a seminal role in the origin, extension of agriculture, and culture of pre-Hispanic civilizations (Smith et al., 1981). One of the species of actual s, Zea mays subsp. parviglumis, is the progenitor of all derivative Zea mays subsp. mays modern races. The human-driven domestication that started around 9,000 years ago is one of the most critical events in the history of agriculture (Doebley, 2004; Piperno et al., 2009; Sahoo et al., 2021)."

"... The great edifice of variety and choice that is an American turns out to rest on a remarkably narrow biological foundation comprised of a tiny group of plants that is dominated by a single species: Zea mays, the giant tropical grass most Americans know as corn. Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the and the , the and the and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically come from Holsteins that spend their working lives indoors tethered to machines, eating corn. ... ... Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find."

"Garrison Wilkes, (quote from p. 4; edited by C. Wayne Smith, Javier Betrán, and Edward C. A. Runge)"

"Baking cookies is inherently orderly, even if the spatter pattern of batter left on your countertop begs to differ. The best cookies come from good recipes, and good recipes prescribe a defined list of ingredients and order of operations to assemble them. When we follow a cookie recipe, we acknowledge not only the inherent goodness of order but also that each action we take produces a consequence. Too little baking powder, too flat. Too long in the oven, too crispy. Double the recipe, double the yield."

"The members of this board were very sage, philosophical men; and when they came to turn their attention to the , they found out at once, what ordinary folks would never have discovered—the poor people like it! ... So, they established the rule, that all poor people should have the alternative (for they would compel nobody, not they,) of being starved by a gradual process in the house, or by a quick one out of it. With this view, they contracted with the water-works to lay on an unlimited supply of water; and with a corn-factor to supply periodically small quantities of oatmeal; and issued three meals of thin gruel a day, with an onion twice a week, and half a roll on Sundays."

"[Oats:] A grain, which in England is given to horſes, but in Scotland ſupports the people." / "Yes, and where else will you see such horses and such men?"

"Hence! I am qualmish at the smell of leek."

"Peas and beans are as dank here as a dog, and that is the next way to give poor jades the bots."

"And now, folks, get a load of what our cameraman found in Ecuador. Vegetables on vacation! You've only seen this kind of thing after a party, but down in sunny Ecuador they see it any time—and no hangover to follow! Monster plants on the march! Say, now, that's given me a big idea! Maybe if we can educate our potatoes right we can fix it so they'll walk right into the pot."

"My vegetable Love should grow Vaster than Empires, and more slow."

"They sowed the duller vegetables first, and a pleasant feeling of righteous fatigue stole over them as they addressed themselves to the peas."

"See dying vegetables life sustain, See life dissolving vegetate again; All forms that perish other forms supply; (By turns we catch the vital breath and die.)"

"For what we are about to eat, Thank God—and the British Fleet."

"For what we are about to receive, may the Lord make us truly thankful. Amen."

"Their Beer was strong; Their Wine was Port; Their Meal was large; Their Grace was short."

"Mensae caelestis participes faciat nos, Rex aeternae gloriae. Amen."

"Benedic, Domine, nos et haec tua dona quae de tua largitate sumus sumpturi. Per Christum Dominum nostrum. Amen."

"Ad cenam vitae aeternae perducat nos, Rex aeternae gloriae. Amen."

"O Lord, when hunger pinches sore, Do thou stand us in stead, And send us from thy bounteous store, A tup or wether head! Amen."

"Thou visitest the earth and blessest it: thou makest it very plenteous. The river of God is full of water: thou preparest their corn, for so thou providest for the earth. Thou waterest her furrows, thou sendest rain into the little valleys thereof; thou makest it soft with the drops of rain, and blessest the increase of it. Thou crownest the year with thy goodness."

"That he may bring food out of the earth, and wine that maketh glad the heart of man: and oil to make him a cheerful countenance, and bread to strengthen man’s heart."

"The eyes of all wait upon thee, O Lord: and thou givest them their meat in due season. Thou openest thine hand: and fillest all things living with plenteousness."

"And it came to pass, as he sat at meat with them, he took bread, and blessed it, and brake, and gave to them. And their eyes were opened, and they knew him; and he vanished out of their sight."

"... An adult human being contains about 250 s of salt, which would fill three or four , but is constantly losing it through bodily functions. It is essential to replace this lost salt. ... Salt is so common, so easy to obtain, and so inexpensive that we have forgotten that from the until , salt was one of the most sought-after commodities in human history."

"Budd: Now I know when it comes to a rock salt burn, you're feelin' pretty much like a expert 'bout now. But truth be told, you ain't felt all rock salt's got to offer till you took a double dose in your backside."

"Budd: You done got a double dose of rock salt, right in the ole tit. Now not havin' tits as fine or as big as yours, I can't even imagine how bad that shit stings ... But I don't wont to neather."

"Budd: That gentled ya down, didn't it? Yep ... ain't nobody a badass with two barrels of rock salt dug deep in their backyard."

"Nūlla in tam magnō est corpore mīca salis."

"Let your speech be alway with grace, seasoned with salt, that ye may know how ye ought to answer every man."

"Can you find in the whole of her body the least pinch of salt?"

"The role of salt from the chemical point of view is to salt somebody’s soup."

"And every oblation of thy meat offering shalt thou season with salt; neither shalt thou suffer the salt of the covenant of thy God to be lacking from thy meat offering: with all thine offerings thou shalt offer salt."

"Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted? it is thenceforth good for nothing, but to be cast out, and to be trodden under foot of men."

"Pippin: The salted pork is particularly good. Gimli [longingly]: Salted pork?"

"But his wife looked back from behind him, and she became a pillar of salt."

"Oysters: Nobody eats them any more; too expensive."

"As for oysters to which the Parisians are so partial, a great difference is made between those which arrive by boat and those which come by stage. These last which are distributed in baskets from the place of their unloading, from time immemorial in the Rue Montorgueil, are always fresher and more delicate.The usual way oysters are eaten is raw before the soup. Many people doubt that they can be served any other way and, at the most, permit them to be seasoned with a pinch of pepper and the juice of a slice of lemon. What would they say when they learn that there are more than twenty ways of dress-ing them? ...They are, as we have already noted, the usual, and in some ways, obligatory, preface to a winter lunch. But it is a preface which often happens to come very expensive, because of the guests lack of discretion, who swallow them into their stomachs by the hundreds because of their silly vain, self-love. An enjoyment doubly insipid, in that they bring no real pleasure and often distress a worthy Amphitrion. It is proven by experience that, above five or six dozen, oysters certainly cease to be a pleasure."

"Once taste porpoise, and all other foods will be insipid."

"He [Bismarck] also confesses a weakness for fried oysters; this, in my opinion, is treason to gastronomy."

"Let's sing a song of glory to Themistocles O'Shea, Who ate a dozen oysters on the second day of May."

"Lady S. They say oysters are a cruel meat, because we eat them alive; then they are an uncharitable meat for we leave nothing to the poor; and they are an ungodly meat because we never say grace."

"Porpoises are indeed to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dumferline were very fond of them. They had a great porpoise grant from the crown."

"Oysters: Few among those who go to restaurants realize that the man who first opened one must have been a man of genius and a profound observer."