gastronomy

Well from this I learned wild rice is of three categories. Paddy commercial machine, lake machine or hand, and native harvested and hand processed lake and river rice. The third is the best unsurprisingly. From Minnesota Native Americans.

Also it's "oleurpein" in olive oil which reduces blood pressure, and it's free with olive oil. That is economically no market for the ingredient in pills in other words. So eat olive oil it seems.

Fish and chips originated in Northern England when women working in cotton mills didn't have time to make a daily hot family meal, so bought from urban vendors. That would be the historical slant I guess.

Balsamic vinegar was known to the Greeks but became famous only in the 1980's due to a cookbook. It is made especially in Modena, Italy, for some reason.

Older wine types are being revived. The Vallais in Switzerland is "a hotbed of archaeological viticulture, with Humagnes and Arvines popping up everywhere." So the authors said.

An ostrich egg would make an omelet for 12 people. They eat other parts also.

All told cheese many varieties, street-food, beer, markets, biotechnology, raw food, even leftovers. Slow food in its setting here and there and even elsewhere.

Well from this I learned wild rice is of three categories. Paddy commercial machine, lake machine or hand, and native harvested and hand processed lake and river rice. The third is the best unsurprisingly. From Minnesota Native Americans.

Also it's "oleurpein" in olive oil which reduces blood pressure, and it's free with olive oil.

Fish and chips originated in Northern England when women working in cotton mills didn't have time to make a daily hot family meal, so bought from urban vendors.

Balsamic vinegar was known to the Greeks but became famous only in the 1980's due to a cookbook. It is made especially in Modena, Italy, for some reason.

Older wine types are being revived. The Vallais in Switzerland is "a hotbed of archaeological viticulture, with Humagnes and Arvines popping up everywhere." So the authors said.

An ostrich egg would make an omelet for 12 people.

All told cheese, street-food, beer, markets, biotechnology, raw food, even leftovers. Slow food in its setting.

"Slow Food" and the slow food movement deserve better than this. The subjects are interesting and informative, but the frequent mistakes in the words ( not typos - real serious errors) makes it embarassing and I finally gave up. Because of the too-fast or careless editing ( apparently by non-English speakers in many cases) I would not give this book as a gift to anyone I know who otherwise would be interested in the subject. Too bad.