{"id":2173334,"date":"2024-02-11T05:41:02","date_gmt":"2024-02-11T10:41:02","guid":{"rendered":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/a-book-that-will-leave-you-in-tears\/"},"modified":"2024-02-11T05:49:37","modified_gmt":"2024-02-11T10:49:37","slug":"a-book-that-will-leave-you-in-tears","status":"publish","type":"post","link":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/a-book-that-will-leave-you-in-tears\/","title":{"rendered":"Heart-wrenching book that will make you cry"},"content":{"rendered":"<aside class=\"mashsb-container mashsb-main mashsb-stretched\"><div class=\"mashsb-box\"><div class=\"mashsb-count mash-medium\" style=\"&quot;\"><div class=\"counts mashsbcount\">14<\/div><span class=\"mashsb-sharetext\">SHARES<\/span><\/div><div class=\"mashsb-buttons\"><a class=\"mashicon-facebook mash-medium mash-nomargin mashsb-noshadow\" href=\"https:\/\/www.facebook.com\/sharer.php?u=https%3A%2F%2Fwww.conservativenewsdaily.net%2Fbreaking-news%2Fa-book-that-will-leave-you-in-tears%2F\" target=\"_top\" rel=\"nofollow\"><span class=\"icon\"><\/span><span class=\"text\">Facebook<\/span><\/a><a class=\"mashicon-twitter mash-medium mash-nomargin mashsb-noshadow\" href=\"https:\/\/twitter.com\/intent\/tweet?text=&amp;url=https:\/\/www.conservativenewsdaily.net\/breaking-news\/?p=2173334&amp;via=ConservNewsDly\" target=\"_top\" rel=\"nofollow\"><span class=\"icon\"><\/span><span class=\"text\">Twitter<\/span><\/a><a class=\"mashicon-subscribe mash-medium mash-nomargin mashsb-noshadow\" href=\"#\" target=\"_top\" rel=\"nofollow\"><span class=\"icon\"><\/span><span class=\"text\">Subscribe<\/span><\/a><div class=\"onoffswitch2 mash-medium mashsb-noshadow\" style=\"display:none\"><\/div><\/div>\n            <\/div>\n                <div style=\"clear:both\"><\/div><\/aside>\n            <!-- Share buttons by mashshare.net - Version: 4.0.47--><blockquote>\n<h2>REVIEW: \u2018The Core of an Onion:\u2063 Peeling the \u2063Rarest Common Food\u2014Featuring More Than\u200d 100 Historical Recipes\u2019 by Mark\u200c Kurlansky<\/h2>\n<figure>\n<\/figure>\n<\/blockquote>\n<div>\n<p>I find that just about any topic related to food is the secret sauce of\u2062 social interaction. At a loss for\u200c words\u2063 or in need of \u2063redirecting a prickly conversation? Mention restaurants, culinary prowess, equipment reviews, fitness fueling, \u200dintolerances, recipes. To that end,\u2064 boy \u2064have I got grist for you.<\/p>\n<p>It occupies <em>The Core \u200bof \u200dan Onion<\/em> \u2063by Mark Kurlansky, the noted author who has delivered\u2064 histories on <a href=\"https:\/\/www.markkurlansky.com\/books\/cod-a-biography-of-the-fish-that-changed-the-world\/\" target=\"_blank\" rel=\"noopener\">cod<\/a>, <a href=\"https:\/\/www.markkurlansky.com\/books\/salt-a-world-history\/\" target=\"_blank\" rel=\"noopener\">salt<\/a>, <a href=\"https:\/\/www.markkurlansky.com\/books\/the-big-oyster-history-on-the-half-shell\/\" target=\"_blank\" rel=\"noopener\">oysters<\/a>, <a href=\"https:\/\/www.markkurlansky.com\/books\/salmon-a-fish-the-earth-and-the-history-of-their-common-fate\/\" target=\"_blank\" rel=\"noopener\">salmon<\/a>, <a href=\"https:\/\/www.markkurlansky.com\/books\/milk-a-ten-thousand-year-food-fracas\/\" target=\"_blank\" rel=\"noopener\">milk<\/a>, \u200dand \u2062 <a href=\"https:\/\/www.markkurlansky.com\/books\/frozen-in-time-clarence-birdseyes-outrageous-idea-about-frozen-food\/\" target=\"_blank\" rel=\"noopener\">frozen food<\/a>, with a deep dive on lobsters in the works. In those and\u2062 in dozens of\u2064 his other nonfiction writings, Kurlansky proves his worth as a masterful researcher.<\/p>\n<p>He is at his best when \u200bhe weaves little-known detail into cohesive \u2062narrative, graced with wordplay designed to elicit a reader\u2019s smile.\u2064 In focusing his attention on the species \u200b <em>Allium cepa<\/em>, Kurlansky means to appreciate the fullness of its &#8220;limitations and even bad habits.&#8221; The onion \u2062bulb can produce a flower, left on its own.\u200c But its \u2064abilities to spew sulfuric compounds and \u200cinduce\u2062 tears have caused mankind to\u2063 both reject \u2062and embrace the humble vegetable.<\/p>\n<p>Brahmins and Hindu widows circa 600 \u200bB.C. avoided onions because \u200cthey \u200bcontained\u200c &#8220;the\u200c quality of darkness,&#8221; \u2062leading to ignorance, lewdness, and fear in\u200b those who took a\u200d bite. Hippocrates prescribed onions\u2064 to prevent \u200cpneumonia, and Olympic athletes in ancient Greece regarded\u2063 onions as a superfood, pounding them by the pound. Throughout the\u200c centuries,\u200b various cultures tagged \u2063onions \u2064as\u200d sexual enhancers, cough\u2064 suppressants, insomnia cures, threats to piety, scurvy inhibitors, and harbingers \u200dof the peasant class.<\/p>\n<p>We learn more nifty factoids: The origin of the\u200d Welsh onion, a\u200c variety long treasured in Chinese cooking, has nothing to do\u2064 with Wales.\u200d The\u2064 name might\u2062 be related to the\u200c German <i>welsch<\/i>,\u2063 which means \u2064&#8221;foreign&#8221;; during the Han Dynasty, the Chinese came to love\u200d and cultivate the &#8220;foreign onions&#8221; whose seeds\u200b may have\u2064 been brought\u2062 from India. During World War II, the Red Army\u2062 used onions as \u2064an \u200cantiseptic for wounds. It \u2063is illegal to enter a movie theater in one Tennessee \u2064town if\u200d you consumed any onions in the previous four hours. Using\u200d onion skins\u200c to dye Easter eggs <a href=\"https:\/\/www.conservativenewsdaily.net\/breaking-news\/the-complete-guide-to-gina-caranos-post-mma-career\/\" title=\"The Complete Guide to Gina Carano\u2019s Post-MMA Career\">dates back<\/a> to \u200dthe\u2063 13th century. Most of the Bermuda onions found on \u2063the island of Bermuda \u2062are now imported.<\/p>\n<p>As Kurlansky\u2019s onion story unfolds in \u2063the first few chapters, though, the narrative shows signs of strain. It\u2062 is only\u200b a &#8220;guess&#8221; that forebears of the wild \u200c <em>cepa<\/em> onion &#8220;seem&#8221; to have been \u2062cultivated in Iran or western Pakistan or Tajikistan or Uzbekistan \u200bor Turkmenistan, because no wild onions are there\u200b now. The\u2064 hedging compounds: &#8220;most \u200dlikely&#8221; \u2026 &#8220;it is not certain when&#8221; \u2026 &#8220;if the legend is\u200d to be \u2063believed&#8221; \u2026 &#8220;some suggest&#8221; \u2026\u2063 &#8220;it is\u200d possible that&#8221;\u2064 \u2026 &#8220;the origin of this is unclear but&#8221;\u200b \u2026 &#8220;it is appealing \u2063to think that&#8221;\u2062 \u2026 &#8220;it may <a href=\"https:\/\/www.conservativenewsdaily.net\/breaking-news\/crenshaw-america-first-means-choosing-country-over-popularity-in-the-foreign-policy-culture-war\/\" title=\"CRENSHAW: \u2018America First\u2019 Means Choosing Country Over Popularity In The Foreign Policy Culture War\">trace back<\/a> to&#8221; \u2026 &#8220;even if \u200bthis story is apocryphal\u2026&#8221;<\/p>\n<p>Google sleuthing pretty much\u2062 dismisses Ulysses S. Grant\u2019s alleged &#8220;I will not move my troops\u200c without onions&#8221; message \u200dto his government during the Civil War,\u2062 but that doesn\u2019t stop\u2063 this\u200d author from\u2063 including it &#8220;according to legend.&#8221; Even \u200bthe phrase &#8220;know\u200c your onions&#8221; gets second-guessed. In\u2063 addition to being \u200can expression of the firm grasp on a field or trade,\u200b the \u200cidiom could be\u200d a nod to grammarian \u200bCharles Talbut Onions, fourth \u200deditor of the\u200d Oxford English Dictionary.<\/p>\n<p>Fortunately, conjecture\u200d dissipates\u200b as <em>Core<\/em> delves into \u2064historical\u200c ways of\u200d preparing its main\u2063 ingredient. Kurlansky says his interest is partly a fascination \u2062with \u2062the\u2064 people\u200c behind\u200b the recipes:\u2063 &#8220;Writing cookbooks was one of the few highly respected\u200c careers \u2063open to\u200c women and so\u200d the brightest and most capable \u2063women\u200b were drawn to it.&#8221;<\/p>\n<p>Where some Amazon reviewers of this book are flummoxed by the seemingly imprecise directions for \u2063sauces and tarts, I prefer to view these old recipes and snippets of corresponding food commentary as witness\u2063 to \u200dour culinary advances and retreats. \u2063Measures were \u200bexpressed via what was at hand\u2014a glass, a penny loaf, a\u200c knuckle of veal, a\u200d &#8220;pretty many\u200c blades&#8221; of mace. Westerners\u2019 early onion soups were thickened \u2063with almonds or pureed\u2064 legumes\u200b and turnips and potatoes or\u2063 eggs\u2014not floats of French bread and cheese.<\/p>\n<p>Goose \u2064fat \u2062yields\u2064 to lard, \u200cbutter overtakes lard, pickled things cut the fat. Perhaps creamed onions will come around \u200bagain. This is the stuff recipe nerds dine out on.<\/p>\n<p>Yet the featured recipes for onions either\u200d caramelized or fried are easy enough to\u200d follow, and celebrate two of the more glorious \u200cways\u2062 to\u200c enjoy them. From the father of\u2063 modern French cuisine, Georges Auguste Escoffier:<\/p>\n<p><i>Cut into rings\u200d a half centimeter thick, season with salt \u200band pepper, <\/i><\/p>\n<p><i>cover\u2062 with flour\u2064 and \u200cfry in hot\u200b oil.<\/i><\/p>\n<p>Not every recipe\u2062 requires carbon dating. Recent, \u2062more user-friendly renditions are offered, including an onion focaccia and James\u200b Beard\u2019s onion sandwiches. In all \u2064those\u200b selections, the heart of the <em>Core<\/em> is apparent. Kurlansky celebrates how we treat the onion, and how it treats us.<\/p>\n<p><em>The Core of an Onion: \u2064Peeling the\u2063 Rarest Common Food\u2014Featuring \u2062More \u2064Than 100 Historical Recipes<\/em><br \/>  by Mark Kurlansky<br \/> \u2062 Bloomsbury, 240\u2063 pp., $28<\/p>\n<p><em>Bonnie S. Benwick, formerly\u200b of the<\/em> \u2064Washington Post <em>Food section,\u2062 is a freelance editor and \u2064recipe tester. You can find her on Instagram and \u2064Threads: @bbenwick.<\/em><\/p>\n<\/div>\n<p> <\/p>\n<h2> What historical recipe\u200b stands\u2064 out in &#8220;The Core of an Onion&#8221; and what insights does Kurlansky provide about its origins and\u200b evolution?<\/h2>\n<p><span>  Kurlansky provides over 100 historical recipes featuring onions, showcasing\u2062 the \u200cversatility \u200bof this <a href=\"https:\/\/www.conservativenewsdaily.net\/breaking-news\/the-eight-best-foods-for-everything\/\" title=\"The Eight Best Foods for Everything\">common food<\/a>. From soups and\u2062 stews to \u2063sauces and side dishes,\u200d the\u2062 recipes span different cultures and time periods, offering a glimpse into \u2062how\u200d onions have \u2062been utilized in various cuisines throughout \u200chistory.<\/p>\n<p>The inclusion of these recipes adds depth and practicality to the book,\u200b making it\u2062 more than\u2064 just a \u2062collection of\u200c historical \u200danecdotes. Readers can try their hand at cooking with onions,\u2064 experimenting \u2064with different flavors and \u200btechniques. Kurlansky&#8217;s detailed \u200dinstructions\u2064 and informative commentary \u2064ensure that even the\u2062 novice cook \u2062can successfully \u200crecreate \u200bthese historical dishes.<\/p>\n<p>One of the standout recipes is the French Onion Soup,\u2063 a classic dish that \u200dhas been enjoyed\u200b for centuries. Kurlansky not only provides the recipe \u2063but also delves into\u200b the origins\u200c of \u2064this\u200c iconic soup, tracing its <a href=\"https:\/\/www.conservativenewsdaily.net\/breaking-news\/crt-teacher-crt-isnt-taught-in-schools\/\" title=\"CRT Teacher: CRT Isn\u2019t Taught In Schools\">roots back<\/a> to ancient Rome.\u2064 He explores how the dish has evolved \u2063over time and became synonymous with French cuisine.<\/p>\n<p>Another intriguing recipe is the Egyptian Onion\u2063 Relish, a condiment\u200c that dates back to ancient Egypt. Kurlansky explains how \u200cthis relish was used in the diets of the \u2063pharaohs\u2062 and provides a modern adaptation of the recipe for \u2063readers to try. This blending of history and practicality is what sets this book apart from others in the \u200bgenre.<\/p>\n<p>What makes &#8220;The Core of an\u2064 Onion&#8221; unique is Kurlansky&#8217;s ability to \u200dweave together historical facts, personal anecdotes, and culinary expertise. \u2063His passion for\u2063 food and extensive\u2063 research shines \u200dthrough\u2064 in \u2063every chapter. Not only does he provide a comprehensive history of \u200dthe onion, but he also explores its cultural significance and \u2063impact\u2062 on \u200dsociety.<\/p>\n<p>Overall, \u200b&#8221;The \u2062Core of\u200b an Onion&#8221; is a fascinating read \u200cfor\u200c anyone interested in food \u2064history and culinary traditions. Kurlansky&#8217;s engaging writing style and \u2062meticulous research make for \u200ban\u200b enjoyable\u2064 and informative experience. \u200dWhether you&#8217;re a \u200bseasoned chef or a curious food enthusiast, this book is sure to pique your interest and leave you with a newfound appreciation for the humble onion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>And you&#8217;ll have everyone&#8217;s attention. Mark Kurlansky&#8217;s book, &#8216;The Core of an Onion: Peeling the Rarest Common Food\u2014Featuring More Than 100 Historical Recipes,&#8217; explores the fascinating world of food through history. With its engaging content and diverse recipes, it is a must-read for food enthusiasts and conversation starters alike<\/p>\n","protected":false},"author":548,"featured_media":2173335,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mo_disable_npp":"","fifu_image_url":"https:\/\/freebeacon.com\/wp-content\/uploads\/2024\/02\/Untitled-design-24.jpg","fifu_image_alt":"","footnotes":""},"categories":[544],"tags":[],"class_list":["post-2173334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-free-beacon"],"fifu_image_url":"https:\/\/freebeacon.com\/wp-content\/uploads\/2024\/02\/Untitled-design-24.jpg","_links":{"self":[{"href":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/wp-json\/wp\/v2\/posts\/2173334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/wp-json\/wp\/v2\/users\/548"}],"replies":[{"embeddable":true,"href":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/wp-json\/wp\/v2\/comments?post=2173334"}],"version-history":[{"count":0,"href":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/wp-json\/wp\/v2\/posts\/2173334\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/wp-json\/wp\/v2\/media\/2173335"}],"wp:attachment":[{"href":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/wp-json\/wp\/v2\/media?parent=2173334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/wp-json\/wp\/v2\/categories?post=2173334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.conservativenewsdaily.net\/breaking-news\/wp-json\/wp\/v2\/tags?post=2173334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}