cookitaly
photos of the recipes with links to my blogs, and a little more from time to time
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‘Description of Egypt: Natural History, Volume Two (Plates): Or, Collection of Observations and Research Conducted in Egypt During the Expedition of the French Army. Second Edition’ (1826)
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by Susie Weber
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Michelle Thompson - Michelle works using a combination of traditional collage techniques and digital technology.
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Pillipat (agence eureka) Flickr photo set: étiquettes boissons
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Un Piatto di Pasta - Charles Fazzino, 2006
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Haute Tomato © Jack Molloy
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Cucurbita major and minor - Birds, Bees and Blooms - University of Glasgow Natural History, Special Collections
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Hot Pockets Ingredients, illlustrated by Justin Perricone.
That’s a hefty list of ingredients! Eating one of these Ham & Cheese Hot Pockets breaks several rules in Michael Pollan’s new book, Food Rules: An Eater’s Manual. Rule #6 sums it up: “Avoid food products that contain more than 5 ingredients.”(via monfresh)
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Illustration by Jonathan Burton
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Garlic
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![Garlic - Allium Satvium
(Liliaceae) Garlic is unknown in the wild, but is widely cultivated in southern Europe and elsewhere and probably derived from wild progenitors in central Asia. Although in our day its best-known use is for cooking, the early Romans and Greeks also used it as a treatment for worms or as a diuretic. In the Middle Ages it was used to treat deafness and leprosy. In the 19th century Louis Pasteur emphasized its antibacterial properties. While folklore holds that garlic is a vampire repellent, organic gardeners today use it to repel insects and other pests. It remains a popular herbal remedy for a large number of conditions.
The bulb (the only part ingested) consists of numerous bulblets, known commonly as cloves’ The flowers are found at the end of a stalk rising directly from the bulb and form a whitish umbel.
Gerard in his Herball states, ‘[Garlic] is an enemie to all cold pysons, and to the bitings of venomous beasts.It yeeldeth to the body no nourishment at all, it ingendreth naughty and sharpe bloud. It taketh away the rughnesse of the throat, it helpeth an old cough.It killeth wormes in the belly’(1)
(1) Gerard, John. The Herball. Enlarged and revised by T. Johnson. London: A. Islip, J. Norton and R. Whitakers. 1633. Andersen Horticultural Library. pp 177-78.](http://24.media.tumblr.com/tumblr_l12ywkZQdH1qb3158o1_r1_500.jpg)
(Liliaceae) Garlic is unknown in the wild, but is widely cultivated in southern Europe and elsewhere and probably derived from wild progenitors in central Asia. Although in our day its best-known use is for cooking, the early Romans and Greeks also used it as a treatment for worms or as a diuretic. In the Middle Ages it was used to treat deafness and leprosy. In the 19th century Louis Pasteur emphasized its antibacterial properties. While folklore holds that garlic is a vampire repellent, organic gardeners today use it to repel insects and other pests. It remains a popular herbal remedy for a large number of conditions.
The bulb (the only part ingested) consists of numerous bulblets, known commonly as cloves’ The flowers are found at the end of a stalk rising directly from the bulb and form a whitish umbel.
Gerard in his Herball states, ‘[Garlic] is an enemie to all cold pysons, and to the bitings of venomous beasts.It yeeldeth to the body no nourishment at all, it ingendreth naughty and sharpe bloud. It taketh away the rughnesse of the throat, it helpeth an old cough.It killeth wormes in the belly’(1)
(1) Gerard, John. The Herball. Enlarged and revised by T. Johnson. London: A. Islip, J. Norton and R. Whitakers. 1633. Andersen Horticultural Library. pp 177-78.
