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Quote by Bee Wilson

“Noodles arrived in Japan with Buddhist monks from China in the Middle Ages, but until the twentieth century they tended to be made from buckwheat, or a mix of wheat and rice.”

Quote by Bee Wilson

Book:First Bite: How We Learn to Eat

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First Bite: How We Learn to Eat

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Bee Wilson

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“I am delighted to share today a poem I wrote in love of the Prophet ﷺ, as an expression of gratitude and devotion to the light that illuminated hearts through his message. These words are a humble attempt to convey feelings of love and loyalty, and I hope they touch your hearts as they touched mine while writing. Pray upon him abundantly”

Poetry Faith Spiritual Poetry Prophet Muhammad Islamic Poetry Love Of The Prophet

Author:Ehaab Elzerbawy

“After all, as omnivores, we were not born knowing what to eat. We all had to learn it, every one of us, as children sitting expectantly, waiting to be fed.”

Food Writing Food Anthropology

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“Our urge to avoid eating something that makes us feel sick is often at the root of disordered eating, as we swerve away from whole categories of foods that we imagine would make us feel uneasy.”

Food Writing Food Anthropology

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“But we haven’t paid anything like enough attention to another consequence of being omnivores, which is that eating is not something we are born instinctively knowing how to do, like breathing. It is something we learn.”

Food Writing Food Anthropology

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“A pie is only as good as its pastry, and one of the delights of a good pie is the contrast in texture between the crisp pastry and the filling - whatever it might be. In a perfect pie, each component is independently perfect - the mouthfeel of the pastry (buttery, flaky, crumbly) and the mouthfeel of the filling (rich, unctuous, tender, sticky, crunchy, etc.); and the whole is more than the sum of its parts.”

Food Pie Baking Food Writing Food Anthropology Food History Global History

Book:Pie: A Global History

Source: Pie: A Global History

“Pastry-making, as every amateur baker fears, is as much about technique as ingredients. The rationale behind the well-known advice to keep the hands, implements and kitchen cool while making pastry, to use minimal water and to handle it lightly is obvious, now that we understand the process. Cool handling lengthens the time that the fat in the dough stays solid; using minimum amount of water reduces the gluten content and also allows the dough to be crisper; minimal handling also reduces the gluten, so we do not knead pastry dough as we do bread.”

Food Pie Baking Food Writing Food Anthropology Dough Food History Global History Pastry

Book:Pie: A Global History

Source: Pie: A Global History

“There was no doubt in the minds of nineteenth-century cooks and cookbook writers that there was something about pie - a difficult to grasp something that made it universally esteemed in a way that cake or stew or soup was not.”

Food Pie Baking Food Writing Food Anthropology Food History Global History

Book:Pie: A Global History

Source: Pie: A Global History

Quote by Bee Wilson

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