Culinary Anthropologist

grains and pulses

  1. Pasta

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    Some notes on that store-cupboard staple we take for granted… There are over 800 different named pasta shapes.  Some of these are just regional names for pretty much the same thing though.  Some of their names translate as ‘small bulls’, ‘little muffs’, ‘scruffy hats’, ‘pot bellied’, ‘little worms’, ‘bridegrooms’ or ‘little moustaches’. That Marco Polo […]

  2. Where there’s wheat

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    While you may well find rice or potatoes as the starch on your dinner plate, and plenty of dried beans and pulses cooked up in your stews, and even desserts, it is wheat that has to be the principal starch-provider of Turkey.  After all, it was in ancient Mesopotamia, and probably around the modern-day town […]

  3. Not very impressed

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    Today Barnaby bought a so-called ‘artisan’ baguette from a Paris boulangerie, but thought that although it looked quite nice, it tasted as if it was made from a packet. He should have come with us to Poilâne.

  4. Corn’s domestication of the human race

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    Zea mays, the giant tropical grass commonly known as corn or maize, now totally dominates both American agriculture and the American diet.  93.6 million acres of US soil is given over to its production (imagine a cornfield bigger than Germany), and of the 45,000 or so different products in the average American supermarket, over one […]