FYS 101 Lecture Notes - Lecture 5: Marzipan, Binding Problem, Parsing
23 Sep 2016
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Document Summary
Scientists were trying to create a prissy nouvelle cuisine based on their odd, and totally incorrect, notions of what was healthy. Pig blood was thought to be good for you. Escoffier believed that the greatest threat to public health was the modern transformation of dining from a pleasurable occasion into an unnecessary chore . Cookbook warns again and again that the experience of the dish - what it actually tastes like - is the only thing that matters. The process itself is extremely simple - a piece of meat is cooked at a very high tem - to produce a seared maillard crust - and then a liquid, such as a rich veal stock is added. As liquid evaporates, it loosens the fronde, the burned bits of protein stuck to the bottom of the pan. Few other cultural forms have survived the twentieth century so intact.
