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Quote by Thomas Ligotti

“Whatever else we may be as creatures that go to and fro on the earth and walk up and down upon it, we are meat. A cannibalistic tribe that once flourished had a word to describe what they ate. That word translates as “the food that talks.” Most of the food that we have eaten over the course of human history has not talked. But it does make other noises, terrible sounds as it is converted from living meat to dead meat on the slaughterhouse floor. If we could hear these sounds every time we sat down to a hearty meal, would we still be the wanton gobblers of flesh that most of us are now?”

Book:The Conspiracy Against the Human Race

Work

The Conspiracy Against the Human Race

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Author

Thomas Ligotti

Thomas Ligotti, born on July 9, 1953, is an American author known for his surrealistic and existentialist themes that explore the absurdity and despair of human existence. His distinctive writing style has earned him a dedicated following among readers. more

“Later in the meal, the full extent of Massimo's whimsy-driven modernist vision will be on display- in a handheld head of baby lettuce whose tender leaves hide the concentrated tastes of a Caesar salad, a glazed rectangle of eel made to look as if it were swimming up the Po River, a handful of classics with ridiculous names such as "Oops! I dropped the lemon tart"- but it's the ragù that moves me the most. The noodles have a brilliant, enduring chew, and the sauce, rich with gelatin from the tougher cuts of meat, clings to them as if its life were at stake.”

Food Display Sauce Italian Cuisine Ragu

Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

Source: Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“By first light, immigrants haul crates of melons and buckets of ice over the narrow cobblestone streets. Old men sell salted capers and branches of wild oregano while the young ones build their fish stands, one silvery torqued body at a time, like an edible art installation. It's a startling scene: gruff young palermitani, foul-mouthed and wreathed in cigarette smoke, lovingly laying out each fish at just the right angle, burrowing its belly into the ice as if to mimic its swimming position in the ocean. Sicilian sun and soil and ingenuity have long produced some of Italy's most prized raw ingredients, and the colors of the market serve as a map of the island's agricultural prowess: the forest green pistachios of Bronte; the Crayola-bright lemons and oranges of Paternò; the famous pomodorini of Pachino, fiery orbs of magical tomato intensity.”

Food Sicily Palermo Displays

Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

Source: Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture

“A dessert without cheese is like a beautiful woman with no heart.”

Food Cheese Dessert

Author:Jean Anthelme Brillat-Savarin

“Another thing that can make flour and dairy products so pleasurable and addictive, ironically, is their ability to cause more uncomfortable reactions than just about any other foods. . .They can comfort us from both digestive and/or respiratory distress. Remember how endorphins are released when we've had an injury? Same principle here. . .the body begins to comfort us from this chronic allergic irritation and damage. Ironically, this makes these foods irresistible. . . .After the extraction process, most of [the] beneficial nutrients are gone. What's left are the crystallized concentrate, not unlike other plant concentrates we're familiar with, like cocaine or opium . . . . . .[Vegetable oils are] very unstable - that is, they can become dangerously rancid very quickly. Rancid means oxidized, and in your body, oxidized means damage to your cells and tissues. . . If you eat vegetable oils that are already oxidized from heat and light in processing, you are exposing your own healthy tissues to a volatile substance that will damage them,”