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First Bite: How We Learn to Eat

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Bee Wilson

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“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.”

FoodPieBakingFood WritingFood AnthropologyFood HistoryGlobal History
Book:Pie: A Global History
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“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.”

FoodPieBakingFood WritingFood AnthropologyDoughFood HistoryGlobal HistoryPastry
Book:Pie: A Global History
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