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Quote by Anna Gavalda

“Fuck! How many times do I have to tell you? The butter goes into a butter dish because otherwise it absorbs all the other smells! And the cheese too! Transparent wrap wasn't invented for dogs, shit! And what the hell is this? Lettuce? Why did you leave it in a plastic bag? Plastic ruins everything! I've already told you, Philibert. Where are all those containers I brought home the other day? And what about this lemon? What's it doing in the egg compartment? You cut open a lemon, you wrap it up or put it upside down on a plate, capice?”

Quote by Anna Gavalda

Book:Hunting and Gathering

Work

Hunting and Gathering

This book explores the historical and contemporary methods of hunting and gathering, examining the techniques, tools, and strategies used by people around the world to sustain themselves through these traditional means of subsistence. more

Author

Anna Gavalda

Anna Gavalda, born on December 9, 1970, is a renowned French novelist. Her works are known for their delicate emotional portrayal and unique narrative style, which have won her a wide audience. more

“Overcooked, flabby pasta or a blob of tomato ketchup was enough to incense Frank; a plate of soggy pasta in Matteo’s Italian restaurant in Los Angeles, owned by his childhood buddy, Matty Jordan, had Frank storming into the kitchens. He looked around wildly, “Where are all the Italians?” he roared at the startled Filipino kitchen staff. Not content, he shot back upstairs and threw his plate of pasta against the wall. As he walked out, he dipped his finger in the tomato sauce and signed the smear: Picasso (Matty very good-naturedly put a frame around this later).”

Food Frank Sinatra

Book:Dining with the Famous and Infamous

Source: Dining with the Famous and Infamous

“Cooking gave us not just the meal but also the occasion: the practice of eating together at an appointed time and place. This was something new under the sun, for the forager of raw food would have likely fed himself on the go and alone, like all the other animals. (Or, come to think of it, like the industrial eaters we've more recently become, grazing at gas stations and eating by ourselves whenever and wherever.) But sitting down to common meals, making eye contact, sharing food, and exercising self-restraint all served to civilize us.”

Culture History Food Eating Anthropology

Book:Cooked: A Natural History of Transformation

Source: Cooked: A Natural History of Transformation

“The quest for an ever-whiter shade of bread, which goes all the way back to the Greeks and Romans, is a parable about the folly of human ingenuity -- about how our species can sometimes be too smart for its own good. After figuring out an ingenious system for transforming an all but nutritionally worthless grass into a wholesome food, humanity pushed on intrepidly until it had figured out a way to make that food all but nutritionally worthless yet gain! Here in miniature, I realized, is the whole checkered history of "food processing." Our species' discovery and development of cooking (in the broadest sense of the word) gave us a handful of ingenious technologies for rendering plants and animals more nutritious and unlocking calories unavailable to other creatures. But there eventually came a moment when, propelled by the logic of human desire and technological progress, we began to overprocess certain foods in such a way as to actually render them detrimental to our health and well-being. What had been a highly adaptive set of techniques that contributed substantially to our success as a species turned into a maladaptive one -- contributing to disease and general ill health and now actually threatening to shorten human lives.”

Food Cooking

Book:Cooked: A Natural History of Transformation

Source: Cooked: A Natural History of Transformation