AUTOCROSSCLUBGEFFEN.NL Library > Cooking By Ingredient > Download e-book for iPad: Beef: A Global History by Lorna Piatti-Farnell

Download e-book for iPad: Beef: A Global History by Lorna Piatti-Farnell

By Lorna Piatti-Farnell

ISBN-10: 1780230818

ISBN-13: 9781780230818

Hamburgers, pot roast, stew, steak, brisket—these mouthwatering dishes all have cows in universal. yet whereas the reply to the query, “Where’s the beef?” might be, “everywhere,” hyperlinks to weight problems and middle disorder, mad-cow illness, and worldwide warming have prompted shoppers to show a suspicious eye onto the ever present meat. Arguing that red meat farming, cooking, and consuming is located in almost each nation, Beef delves into the social, cultural, and monetary components that experience formed the construction and intake of red meat all through history.
 
Lorna Piatti-Farnell exhibits how the category prestige of pork has replaced through the years, revealing that the beef that was the most part in daily stews is at the present time showcased in difficult dishes through five-star cooks. She considers where pork has occupied in artwork, literature, and old cookbooks, whereas additionally taking note of the moral concerns in pork construction and considering its destiny. that includes photos of pork in artwork and food and palate-pleasing recipes from around the globe, Beef will attract the style buds of novice grillers and iron cooks alike.

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Extra info for Beef: A Global History

Sample text

Cold weather was required to keep the beef fresh, and the fact that the Mediterranean region was hot almost year-round meant that it did not prove fitting for the task of beef preservation. So, naturally, the Romans opted for other meats – pork, known as sus or porcus, was the most popular among the plebeian population, while the Roman patricians often opted for extravagant, luxurious and highly prized meats such as ostrich and peacock. All the same, one should not think that the Romans did not eat beef at all.

In his book, Kitchiner describes in detail how to prepare a ‘noble sirloin of about fifteen pounds’, taking special care in recommending that it should be placed by the cook on an open fire at least four hours before going to church on Sundays. Kitchiner’s instructions state that the meat had to cook slowly on racks, hooks or on small spits, and the large quantities of beef prepared would feed the household not only as a hot roast on the Sunday itself, but also in the guise of stews, pie fillings and cold cuts for the rest of the week.

A notable example concerns precisely the French, who have been known to refer to the British derogatively as rosbif, openly mocking the overactive preference for simple and straightforward roasted beef in the British Isles. In 1817, William Kitchiner – author of the well-respected Apicius Redivivus; Or, The Cook’s Oracle – recommended his readers to eat as much as 3 kg (6½ lb) of meat every week, in order to ensure good health. Beef was clearly selected as the most beneficial meat of choice. In his book, Kitchiner describes in detail how to prepare a ‘noble sirloin of about fifteen pounds’, taking special care in recommending that it should be placed by the cook on an open fire at least four hours before going to church on Sundays.

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Beef: A Global History by Lorna Piatti-Farnell


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