By Diane Toops

ISBN-10: 1780232640

ISBN-13: 9781780232645

Which got here first, the fowl or the egg? In Hindu scripture, the area all started as an egg. Laid through a swan floating at the waters of chaos, after a 12 months the egg cut up into silver and gold halves, with the silver changing into the earth and the gold starting to be the sky. all through background, the egg has taken on quite a few meanings open air of the recognized philosophical hindrance: it was once used for curing the evil eye by way of the Mayans, as defense opposed to lightning in Greece, and to suggest rebirth in Christian culture. In Eggs, Diane Toops bargains a desirable journey of egg historical past and lore, taking a look at how its importance has represented the preoccupations of the cultures that devour it.
After explaining the various types of eggs and the areas that prefer them, Toops sketches a historical past of its makes use of from its origins till the current day, whilst it has develop into an essential component of recent delicacies. She explores how eggs are this present day advertised as a health and wellbeing nutrients and discusses the debates over their dietary prestige. jam-packed with appetizing recipes and beguiling photos, this protein-packed booklet will enthrall somebody with an curiosity in food or cultural history.

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5 g of saturated fat, a relatively small amount. After more than 40 years of research, eggs were redeemed. ‘I have long suspected that eliminating eggs from the diet generally has the opposite effect,’ said Dr David Katz, director of the Yale University Prevention Research Center. ’ The nutritional content of eggs. S. S. 4 Based on the Dietary Guidelines Advisory Committee’s report and public comments, the 2010 guidelines recommended that Americans consume a variety of protein foods – seafood, lean meat and poultry, beans and peas, soy products, unsalted nuts and seeds, and eggs.

Today’s domesticated chicken and its eggs originated in multiple places in south Asia and Southeast Asia before 7500 BC. The chicken descends from the species Gallus domesticus (gallus is Latin for comb). In the nineteenth century the naturalist Charles Darwin identified the Red Jungle Fowl of South east Asia as the ‘progenitor of the modern barnyard chicken’ and named it Gallus gallus. New research confirms that the Grey Jungle Fowl (G. sonneratii) of Southern India also contributed at least one trait, its yellow skin, to the chicken’s genome.

1 The first written description of the egg as food is found in Mesopotamia on ancient Assyrian cuneiform tablets. It was believed that the needs of humans paralleled those of the gods, so the meals of ‘gods’ were served four times a day. After the ‘gods’ ate, the priests served the leftovers, in cluding roasted and braised eggs, to the royal household. To commemorate his new military capital in 879 BC, the Assyrian king Assurnasirpal II hosted a ten-day banquet, attended by 69,574 of his closest friends.

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Eggs: A Global History by Diane Toops

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