Onions in the Kitchen and the Laboratory

Judy Glattstein jgglatt@gmail.com
Wed, 09 Jun 2010 09:39:21 PDT
In today's New York Times on-line there is an interesting review by 
Harold McGee about a treatise on alliums:

"Dr. Block’s book “Garlic and Other Alliums: The Lore and the Science” 
was published earlier this year by the Royal Society of Chemistry. The 
chemical details are tough for a nonspecialist to follow, but much of 
the text is in happily clear English. It includes a wide range of 
cultural references and beautifully reproduced images, among them 
excerpts from Sumerian cuneiform tablets and “Dracula” and pictures of 
the firework-like flower heads of ornamental alliums, the onion domes of 
Russian churches and Antonio Gaudí’s garlic-topped Barcelona apartment 

"Dr. Block also carefully evaluates the mixed evidence for allium 
efficacy in folk and modern medicine, and explicates the chemistry and 
treatment of garlic breath. (It can emanate from deep within for a day 
and more; raw kiwi, eggplant, mushrooms or parsley can help.)

"Most helpfully for the cook, he sorts out the different kinds of allium 
flavors and how they evolve on the cutting board and stove. And he gives 
an intriguing preview of new alliums just over the horizon."

See here http://nytimes.com/2010/06/… for 
the complete review.

Sounds interesting.

Judy in cool and damp New Jersey where, with some contortions, I managed 
to plant gladiola Mirella corms yesterday.

More information about the pbs mailing list