The Secret History of Food - Strange But True Stories About the Origins of Everything We Eat by Matt Siegel is a book to tantalise the taste buds. Full of spiced and biting humour, it was an interesting read but certainly doesn't cover the origins of 'everything' we eat.
I was able to appreciate the author's punny sense of humour from the Table of Contents where I read Chapter 9 is entitled Forbidden Berries or Appetite for Distraction; a play on Appetite for Destruction, the title of an 1980s album by my favourite band Guns N' Roses.
Most illuminating was the section on corn, taking us through just how many products contain corn or corn products and how much of it is fed to livestock, making corn the most produced crop in the world.
A little more quote-worthy was the section about vanilla:
"Vanilla is second in price only to saffron, a kilo of which can sell for as much as $30,000 because harvesting it requires handpicking the stigmas of 150,000 to 200,000 flowers (at three stigmas per flower)." Page 93Pollinated by hand, vanilla plants can take months to pollinate and then another six to nine months before the fruits are ready to harvest by hand.
"But at that point they don't have any flavour, so they need to be cured and conditioned through a process that involves hand massaging them, laying them in the sun to dry each morning, and wrapping them in blankets and tucking them in at night to sweat, which can take another nine months." Page 95The author goes on to explain vanilla can be worth more than the price of silver, but that's with shrinkage and assuming you don't lose any of the crop from fungus, pests, disease or theft!
In medieval times, bread was baked once a week due to the labour required to mill the grain, make fire, wait for the dough to rise and the efficiency of baking larger loaves less frequently.
"And remember this was before modern preservatives, so six-day-old bread back then would have been much harder and staler (on average) than six-day-old bread today. In fact, there are accounts of peasant breads in France so hard that they had to be chopped with axes to slice them." Page 129Sure makes me glad for the bread we enjoy today.
The chapter on feasting was full of fun historical facts. A helmeted cock involved crowning a roasted cock or hen with a helmet, tucking a silver or gold leaf lance under its wing and posing it on top of a roasted piglet so it looked like the bird was riding the pig into battle. In the same vein, a redressed swan was roasted and redressed in its skin and held upright with skewers as if it were still alive. Gross! The same thing was done with peacocks, however the finishing touch involved a ball of cloth soaked with alcohol in the peacock's mouth that was lit just before serving to make it look as though the peacock was breathing fire. Kind of makes the Bombay Alaska look a little tame doesn't it?
Loved the section on chilli:
"So eating a pepper isn't unlike, say, being stung by a bee, licking a nine-volt battery, or burning your tongue on scalding hot coffee - all sensations intended to warn the body of exposure to harm and if necessary trigger a series of protective reflexes to mitigate the effects and prevent further exposure." Page 165Siegel outlines the body's physical reactions to spicy foods and what they're in aid of. The body sweats to flush your system, your nose runs to protect your nasal passages, your eyes water to protect your corneas, you salivate to purge your mouth and coughing and sneezing protects your airways.
I always wondered why cultures who live in hot and humid climates love hot and spicy food, but the author gives us the answer:
"...as chilies also happen to kill bacteria and mask the taste and odor of foods that aren't the freshest. This would explain why spicy foods tend to be more prevalent in hotter climates, where higher temperatures make food preservation more challenging, places like Central America, southern Asia, and Indonesia." Page 170Siegel explains that chilies may have helped preserve food before the age of refrigeration, and the sweating that takes place when eating spicy foods has a cooling effect that helps regulate body temperature. Yeah, that doesn't work for me personally, but wow, I didn't know that.
While tidbits like this were interesting and informative, I wouldn't have said Siegel discloses many 'secrets' of food but the title is certainly more appetising than 'facts and history about some foods that you might not know'.
The Secret History of Food - Strange But True Stories About the Origins of Everything We Eat doesn't live up to title by containing the origins of everything we eat, but it does cover a lot of things we eat and was an informative read. It certainly made me hungry, although that's not hard!
