“Eating is - or should be - a daily source of delight rather than something to fight against.”
Source: First Bite: How We Learn to Eat
“We obsess about the properties of various ingredients: the protein, the omega oils, the vitamins. But this is getting ahead of ourselves. Nutrients only count when a person picks up food and eats it. How we eat - how we approach food - is what really matters.”
Source: First Bite: How We Learn to Eat
“If we are going to change our diets, we first have to relearn the art of eating, which is a question of psychology as much as nutrition. We have to find a way to want to eat what’s good for us.”
Source: First Bite: How We Learn to Eat
“When the Basque whalers applied to cod the salting techniques they were using on whale, they discovered a particularly good marriage because the cod is virtually without fat, and so if salted and dried well, would rarely spoil. It would outlast whale, which is red meat, and it would outlast herring, a fatty fish that became a popular salted item of the northern countries in the Middle Ages.”
Source: Cod: A Biography of the Fish that Changed the World
“Cod meat has virtually no fat (.3 percent) and is more than 18 percent protein, which is unusually high even for fish. And when cod is dried, the more than 80 percent of its flesh that is water having evaporated, it becomes concentrated protein - almost 80 percent protein.”
Source: Cod: A Biography of the Fish that Changed the World
“Sal and Henry return with a gust of warm garden air and I settle down to create miniature roses from sugarpaste using tiny ivory spatulas and crimpers. I will have no antique tester bed crowning my cake, only a posy of flowers: symbols of beauty and growth, each year new-blossoming. I let Henry paint the broken pieces with spinach juice, while I tint my flowers with cochineal and yellow gum. As a pretty device I paint a ladybird on a rose, and think it finer than Sèvres porcelain.
At ten o'clock tomorrow, I will marry John Francis at St. Mark's Church, across the square. As Sal and I rehearse our plans for the day, pleasurable anticipation bubbles inside me like fizzing wine. We will return from church for this bride cake in the parlor, then take a simple wedding breakfast of hot buttered rolls, ham, cold chicken, and fruit, on the silver in the dining room. Nan has sent me a Yorkshire Game Pie, so crusted with wedding figures of wheatsheafs and blossoms it truly looks too good to eat. We have invited few guests, for I want no great show, and instead will have bread and beef sent to feed the poor. And at two o'clock, we will leave with Henry for a much anticipated holiday by the sea, at Sandhills, on the southern coast. John Francis has promised Henry he might try sea-bathing, while I have bought stocks of cerulean blue and burnt umber to attempt to catch the sea and sky in watercolor.”
Source: A Taste for Nightshade
“Newfoundlanders debated over when "the cod was coming back". Few dared ask if. Or what happens to the ocean if they don't come back?”
Source: Cod: A Biography of the Fish that Changed the World
“All my hard work had come to fruition that day: the new fireplace housed a might Yule log that warmed the room, casting reflections across the crystal and silver. I admired the forest green of the brocaded furniture, and the holly gathered in red ribbons hung about the walls. I decided that whatever temper Michael might be in, I would not let him spoil our first Christmas.
The new damask cloth was spread with a fine repast: Peg's own Yule cakes looked even daintier than those I had already sampled. A great wheel of cheese had pride of place, beside magnificent pies of game and fruit. On a great round platter was a salamagundy salad as fresh as a bouquet of flowers; concentric rings of every delight: eggs, chicken, ham, beetroot, anchovies, and orange.”
Source: A Taste for Nightshade
“Just as calories differ according to how they affect the body, so too do carbohydrates. All carbohydrates break down into sugar, but the rate at which this occurs in the digestive tract varies tremendously from food to food. This difference forms the basis for the glycemic index (GI).
The GI ranks carbohydrate-containing foods according to how they affect blood glucose, from 0 (no affect at all) to 100 (equal to glucose). Gram for gram, most starchy foods raise blood glucose to very high levels and therefore have high GI values. In fact, highly processed grain products – like white bread, white rice, and prepared breakfast cereals – and the modern white potato digest so quickly that their GI ratings are even greater than table sugar (sucrose). So for breakfast, you could have a bowl of cornflakes with no added sugar, or a bowl of sugar with no added cornflakes. They would taste different but, below the neck, act more or less the same.
A related concept is the glycemic load (GL), which accounts for the different carbohydrate content of foods typically consumed. Watermelon has a high GI, but relatively little carbohydrate in a standard serving, producing a moderate GL. In contrast, white potato has a high GI and lots of carbohydrate in a serving, producing a high GL. If this sounds a bit complicated, think of GI as describing how foods rank in a laboratory setting, whereas GL as applying more directly to a real-life setting. Research has shown that the GL reliably predicts, to within about 90 percent, how blood glucose will change after an actual meal – much better than simply counting carbohydrates as people with diabetes have been taught to do.”
Source: Always Hungry?: Conquer Cravings, Retrain Your Fat Cells, and Lose Weight Permanently
“How did the Vikings survive in greenless Greenland and earthless Scotland? How did they have enough provisions to push on to Woodland and Vineland, where they dared not go inland to gather food, and yet they still had enough food to get back? What did these Norsemen eat on the five expeditions to America between 985 and 1011 that have been recorded in Icelandic sagas? There were able to travel to all these distant, barren shores because they had learned to preserve codfish by hanging it in the frosty winter air until it lost four-fifths of its weight and became a durable woodlike plank.”
Source: Summary & Study Guide Cod: A Biography of the Fish That Changed the World by Mark Kurlansky