On food and cooking the science and lore of the kitchen ( PDFDrive ) 233

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On food and cooking  the science and lore of the kitchen ( PDFDrive ) 233

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pale, snowflake traceries Such eggs are known as songhuadan, or “pine-blossom” eggs The “blossoms” turn out to be crystals of modified amino acids, which the high alkalinity has broken off from from the albumen proteins They’re thus an index of protein breakdown and flavor generation, a delicate inscription of the mineral world on the blank orb of the animal, and an example of the unexpected delight that can lie hidden in the crudest of preparations Chapter 3 Meat Eating Animals The Essence of the Animal: Mobility from Muscle Humans as Meat Eaters The History of Meat Consumption Why Do People Love Meat? Meat and Health Meat’s Ancient and Immediate Nutritional Advantages… …And Modern, Long-Term Disadvantages Meat and Food-Borne Infections “Mad Cow Disease” Controversies in Modern Meat Production Hormones Antibiotics Humane Meat Production The Structure and Qualities of Meat ... Advantages… ? ?And Modern, Long-Term Disadvantages Meat and Food- Borne Infections “Mad Cow Disease” Controversies in Modern Meat Production Hormones Antibiotics Humane Meat Production The Structure and Qualities of Meat... Eating Animals The Essence of the Animal: Mobility from Muscle Humans as Meat Eaters The History of Meat Consumption Why Do People Love Meat? Meat and Health Meat’s Ancient and Immediate Nutritional Advantages…... Controversies in Modern Meat Production Hormones Antibiotics Humane Meat Production The Structure and Qualities of Meat

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