On food and cooking the science and lore of the kitchen ( PDFDrive ) 478

gases with the air; and stalks support leaves
and connect them with roots. Plants are
essentially stationary chemical factories,
made up of chambers for carbohydrate
synthesisandcarbohydratestorage,andtubes
to transfer chemicals from one part of the
factory to another, with structural
reinforcement — also mainly carbohydrates
— to provide mechanical rigidity and
strength. Parasitic animals, by contrast, must
findandfeedonotherorganisms,sotheyare
constructed mainly of muscle proteins that
transform chemical energy into physical
motion(p.121).
Why Plants Have Strong Flavors and
EffectsAnimalscanalsousetheirmobilityto
avoid becoming another creature’s meal, by
fleeing or fighting. But stationary plants?
They compensate for their immobility with a
remarkable ability for chemical synthesis.
Thesemasteralchemistsproducethousandsof


strong-tasting, sometimes poisonous warning
signals that discourage bacteria, fungi,
insects,andusfromattackingthem.Apartial
list of their chemical warfare agents would
includeirritatingcompoundslikemustardoil,
hot-chilli capsaicin, and the tear-inducing
factorinonions;bitterandtoxicalkaloidslike
caffeine in coffee and solanine in potatoes;

the cyanide compounds found in lima beans
and many fruit seeds; and substances that
interferewiththedigestiveprocess,including
astringent tannins and inhibitors of digestive
enzymes.
Ifplantsaresowellendowedwiththeir
ownnaturalpesticides,thenwhyisn’tthe
worldlitteredwiththecorpsesoftheir
victims?Becauseanimalshavelearnedto
recognizeandavoidpotentiallyharmful
plantswiththehelpoftheirsensesofsmell
andtaste,whichcandetectchemical
compoundsinverysmallconcentrations.
Animalshavedevelopedappropriateinnate