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Quote by Ehaab Elzerbawy

“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”

Quote by Ehaab Elzerbawy

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Ehaab Elzerbawy

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“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.”

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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

“An outstanding historical feature of the pie is that it is a self-contained meal which can be eaten in the hand, without the need of cutlery, crockery or napery.”

Food Pie Baking Food Writing Food Anthropology Food History Global History

Book:Pie: A Global History

Source: Pie: A Global History

“We are social animals, and we don't usually find and eat food alone, so we associate it at an emotional level with people, events and circumstances. Eventually a food becomes embedded with meaning, allowing anthropologists to asks questions like: 'Do pies mean anything?”

Food Pie Baking Food Writing Food Anthropology Food History Global History

Book:Pie: A Global History

Source: Pie: A Global History

“It is the food that looks backwards through our shared family memories. It is comfort food, the food inextricably linked in our cultural consciousness with motherhood and nationhood. Even though the pies are no longer a daily item on our dinner tables, they still figure large in many of our memories: pies mean Thanksgiving and Christmas and picnics and silly old Aunt Mabel and going to the football with Dad.”

Food Pie Baking Food Writing Food Anthropology Food History Global History

Book:Pie: A Global History

Source: Pie: A Global History

“The pie-cook and the pie-consumer are both lucky if the smell of the pie 'sells' not only its desirability as biological fuel but also remembrance of pies past.”

Food Pie Baking Food Writing Food Anthropology Food History Global History

Book:Pie: A Global History

Source: Pie: A Global History