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robertogreco : pork   6

PIG/PORK: Archaeology, Zoology and Edibility: Pía Spry-Marqués: Bloomsbury Sigma
"Pigs unite and divide people, but why? Pig/Pork explores the love-hate relationship between humans and pigs through the lenses of archaeology, biology, history and gastronomy, providing a close and affectionate look of the myriad causes underlying this singular, multi-millennial bond.

What is it that people in all four corners of the world find so fascinating about the pig? When did the human obsession with pigs begin, how did it develop through time, and where is it heading? Why are pigs so special to some of us, but not to others? Pig/Pork sets out to answer these and other porcine-related questions, examining human-pig interactions across the globe through time, from the Palaeolithic to the present day. The book dissects pig anatomy and behaviour, and describes how this knowledge plays a major role in the advance of the agricultural and medical sciences, among others. The book also looks closely at the history of pig-human interaction; how they were domesticated and when, how they affected human history through their diseases, and how they have been involved in centuries of human conflicts, with particular reference to the story of the Iberian Jews and Muslims at the time of the Inquisition. The book goes on to look at how pigs' characteristics and our relationship with them have combined to produce many of the world's great dishes. All this is accompanied by a liberal peppering of pork recipes and the stories behind them, along with facts, wisdom and porker lore, providing a thought-provoking account of where our food comes from, both historically and agriculturally, and how this continues to influence many parts of our behaviour and culture."
pigs  books  pork  human-animalrelations  human-animalrelationships  morethanhuman  multispecies  livestock  agriculture  history  culture  food  archaeology  zoology  gastronomy  biology  science 
may 2018 by robertogreco
Eating the whole hog | Marketplace From American Public Media
"CHAD COLBY: I just referred to it recently as pig tetris.

Tetris, like the computer game where you have to fit the pieces together. Pig tetris is coming up with ways to cook and sell all the parts of the pig. Some bits are easy: loin, belly. And then some are tougher: like the spine, feet, and tail.

COLBY: I cook it all off the head and make what we call a nose-to-tail salami, and that becomes the pig tetris finale."
tetris  pigtetris  food  sustainability  butchers  2011  marketplace  waste  chadcolby  restaurants  pork  pigs 
may 2011 by robertogreco
Butchering the pig - a set on Flickr
"On Tuesday I went to a butchering demo at Brooklyn Kitchen in, uh, Brooklyn, led by the butcher for Diner, Marlow and Sons, and the two Bonita restaurants. He led us through carving up half a pig, and we all got to take meat home at the end."
via:kottke  food  meat  pork  glvo  photography  process 
april 2008 by robertogreco

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