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Book: Gulp: Adventures on the Alimentary Canal
Quotes of Book: Gulp: Adventures on the
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  1. Mary Roach _ Gulp: Adventures on the

    Taste - as in personal preference, discernment - is subjective. It's emphemeral, shaped by trends and fads. It's one part mouth and nose, two parts ego.
    book-quotetaste

  2. Mary Roach _ Gulp: Adventures on the

    Pharmaceutical companies make money by treating diseases, not by curing them.
    book-quote

  3. Mary Roach _ Gulp: Adventures on the

    I don't know the ultimate fate of a suppressed fart.
    book-quotefartinggasflatulence

  4. Mary Roach _ Gulp: Adventures on the

    All are wines Wagner himself enjoys. At least one is under $10 and two are over $50. "Over the past eighteen years, every time," he told me, "the least expensive wine averages the highest ranking, and the most expensive two finish at the bottom." In 2011, a Gallo cabernet scored the highest average rating, and a Chateau Gruaud Larose {which retails from between $60 and $70} took the bottom
    book-quote

  5. Mary Roach _ Gulp: Adventures on the

    Our hair is as much as 14 percent L-cysteine, an amino acid commonly used to make meat flavorings and to elasticize dough in commercial baking. How commonly? Enough to merit debate among scholars of Jewish dietary law, or kashrut. "Human hair, while not particularly appetizing, is Kosher," states Rabbi Zushe Blech, the author of Kosher Food Production, on Kashrut.com "There is no 'guck' factor," Blech maintained, in an e-mail. Dissolving hair in hydrochloric acid, which creates the L-cysteine, renders it unrecognizable and sterile.
    book-quote

  6. Mary Roach _ Gulp: Adventures on the

    Our hair is as much as 14 percent L-cysteine, an amino acid commonly used to make meat flavorings and to elasticize dough in commercial baking. How commonly? Enough to merit debate among scholars of Jewish dietary law, or kashrut. "Human hair, while not particularly appetizing, is Kosher,
    book-quote

  7. Mary Roach _ Gulp: Adventures on the

    As an example, Blake mentions a Sudanese condiment made from fermented cow urine and used as a flavor enhancer "very much in the way soy sauce is used in other parts of the world.
    book-quote

  8. Mary Roach _ Gulp: Adventures on the

    Sleeter Bull,* the author of the 1951 book Meat for the Table, claims the ancient Greeks had a taste for udders. Very specifically, "the udders of a sow just after she had farrowed but before she had suckled her pigs." That is either the cruelest culinary practice in history or so much Sleeter bull.
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  9. Mary Roach _ Gulp: Adventures on the

    For a cookbook, Apicius has a markedly gladiatorial style. "Remove the entrails by the throat before the carcass hardens immediately after killing," begins one recipe.
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  10. Mary Roach _ Gulp: Adventures on the

    I pulled the rubbery chunk from Nirlungayuk's knife. It was cold from the air outside and disconcertingly narwhal-colored. The taste of muktuk is hard to pin down. Mushrooms? Walnut? There was plenty of time to think about it, as it takes approximately as long to chew narwhal as it does to hunt them. I know you won't believe me, because I didn't believe Nartok, but muktuk is exquisite {and, again, healthy: as much vitamin A as in a carrot, plus a respectable amount of vitamin C}. I like chicken skin and pork rinds.
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  11. Mary Roach _ Gulp: Adventures on the

    Marcel dropped a white plastic bag onto the table. It bounced slightly on landing. "Muktuk," Nirlungayuk said approvingly. It was a piece of narwhal skin, uncooked.
    book-quote

  12. Mary Roach _ Gulp: Adventures on the

    What I am getting at is that there is a point at which efficiency crosses over into lunacy, and the savings in money or resources cease to be worthwhile
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