The Primal Cheeseburger
Here is a witty look at the powerful appeal of that ubiquitous American classic and universal food phenomenon, the cheeseburger platter. Elisabeth Rozin traces the historical, cultural, and culinary roots of each element - burger, cheese, bun, ketchup, lettuce, tomato, pickle, onion, fries, and, of course, Coca Cola - in search of the significance of its tantalizing allure. After all, this unique combination of red meat, fat, sugar, and salt violates all that is nutritionally and politically correct in the 90s, yet we can't resist it. The Primal Cheeseburger is an entertaining exploration of why this particular mix of textures, tastes, and smells evokes our carnivorous cravings and touches such a deep chord in our collective food consciousness.
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It would not have been long before people discovered that baking these coarse
cakes on a clean stone surface placed in or over the coals would at least
eliminate the taste of ashes and the carbonization that occurred when the bread
Feeding on the natural sugars in the grain, the yeasts produce carbon dioxide,
which is trapped as bubbles in the expanding gluten particles, thus producing a
puffed and airy structure in the baked loaf. The appropriate ingredients and ...
... it was enfolded into these very same fat-enriched starch or grain traditions, and
the resulting dishes were brought to America to become the basis of the potato
recipes we enjoy today- boiled, baked, or mashed potatoes enriched with butter,
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The Universal Meal
The Ground beef patty
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