Meats preserved in wine become dry and nourishing: they dry out because of the wine; they are nourishing because of the flesh. Preserve din vinegar, they ferment less, because of the vinegar, and are quite nourishing. Meats preserved in salt are less nourishing, as salt deprives them of moisture, but they become lean, dry out, and are sufficiently laxative. Hippocrates, On Regimen in Acute Diseases  A few days ago, contemplating some minutiae or other on French culinary history, I came across […]

Categories: Cooking, Food Science, France, French Cooking, Lemons, Moroccan Cooking, Morocco, Nutrition, Science of cooking • Tags: Culinary History, Food History, French Cooking, Kitty Morse, Lactic acid fermentation, Larousse Gastronomique, Lemons, Meyer lemons, Moroccan Cooking, Preserved Lemons