Thursday, September 12, 2013



F.E. Adcock, The Greek and Macedonian Art of War (Berkeley: University of California Press, 1957), p. 21:
Thracians were indeed barbarians; they ate butter, which showed they were.
I.e. instead of olive oil, food of civilized men.

Waverley Root, The Food of France (1958; rpt. New York: Vintage Books, 1992), p. 11:
The mention of fats brings us to another of the great dividing lines of cookery. We have noted that one boundary is drawn between the realms of two types of cereal—that of flour and that of rice. Rice is dominant, in general, in Asia and North Africa; flour is dominant in Europe. Within this cereal boundary, Europe (disregarding an Oriental infiltration in the southeastern corner) boasts three main schools of cooking, and this time the boundaries are marked in term of fats. The Continent is divided among the domains of butter, of lard, and of olive oil.
Related post: Barbarians, Butter, and Trousers.

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