On food and cooking the science and lore of the kitchen ( PDFDrive ) 233
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pale, snowflake traceries. Such eggs are
known assonghuadan, or “pine-blossom”
eggs. The “blossoms” turn out to be crystals
of modified amino acids, which the high
alkalinity has broken off from from the
albumen proteins. They’re thus an index of
protein breakdown and flavor generation, a
delicate inscription of the mineral world on
theblankorboftheanimal,andanexampleof
the unexpected delight that can lie hidden in
thecrudestofpreparations.
Chapter3
Meat
EatingAnimals
TheEssenceoftheAnimal:Mobilityfrom
Muscle
HumansasMeatEaters
TheHistoryofMeatConsumption
WhyDoPeopleLoveMeat?
MeatandHealth
Meat’sAncientandImmediateNutritional
Advantages…
…AndModern,Long-TermDisadvantages
MeatandFood-BorneInfections
“MadCowDisease”
ControversiesinModernMeatProduction
Hormones
Antibiotics
HumaneMeatProduction
TheStructureandQualitiesofMeat
