Wine is our original alcoholic beverage. It dates back 8,000 years and, as Paul Lukacs writes in his new book, Inventing Wine: A New History of One of the World's Most Ancient Pleasures, was originally valued more because it was believed to be of divine origin than for its taste. And that's a good thing, Lukacs tells Fresh Air's Terry Gross, because early wine was not particularly good.
Originally published on Tue December 4, 2012 2:11 pm
Chances are you're familiar with the phrase "a well-balanced diet." Two to three servings of meat, poultry or fish; three to five servings of vegetables — you know the drill. When we talk about being "well-balanced" today, we're usually talking about the specific nutrients we put into our body.
While this might seem like a relatively new development — a product of the past 50 years of fitness programs and diet regimes — as it turns out, this idea goes back much further.
The headline out of yesterday's announcement of the films that will premiere at the Sundance Film Festival in January 2013 had to do with jOBS (if it is up to me, I will never obey that silly typography again), the Steve Jobs biopic starring Ashton Kutcher wearing '70s facial hair.
"Just throw the whole lemon in the food processor for lemon bars." "Don't just soak your dried beans — brine them!" "You don't need a whole day (or two) to make a good sauce."
Some of the things this year's cookbooks said to me as I tested them were downright contrarian. But that's the brilliant thing about cooking in a global, crowdsourced, Web-fueled world: People no longer cook according to some received wisdom handed down by a guy in a white toque. They figure it out as they go along, and if they stumble on a shortcut, it's blogged and shared in no time flat.