At the table, we use not only the knife and fork, but also all the senses. Good food is pleasant not only in taste and smell, but also in color and touch. And a wonderful meal in a pleasant company can be compared to a whole symphony. And who, if not the Italians, who combined the red Indian tomato with yellow Arabic pasta and garnished the dish with fragrant green basil, knows best about this? Food has many tastes and smells, it is constantly traveling. Food appears above the ground, and under the ground, comes to us from there and from here. When we like it, we are ready to "lick our fingers"; when we don’t like it, we spit it out (although, of course, it’s better not to do this in public). Did you know that carrots began to be grown in Afghanistan 5,000 years ago? That pasta was invented by the Arabs in the 9th century, and the first chops were cooked by Mongolian nomads? And the famous corn flakes were invented by a doctor whose patients needed diet food? This book is a real guide to the world of food. You will learn not only about the feelings with which we perceive food and the feelings that food evokes in us, but also the history of the emergence of many products, the development of new varieties of vegetables and the use of seemingly completely inappropriate ingredients (for example, cuttlefish ink) in the world's most famous dishes.
Embark on a real culinary journey around the world using all five senses: sight, smell, touch, hearing and taste. This book will make your stomach growl and make you want to try the food you don't know yet!
