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Appears in
The Simple Art of Marrying Food and Wine
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About
WHATEVER MAKES THE HEADLINES, WE ARE CARNIVORES AT HEART. Well, except for a few vegetarians, pescatarians, and the ones who suddenly become vegetarians when the menu is plonked in front of them. There are also vegetarians who eat chicken, but I’m really not sure which category they fit into.
The more we know about food, the more we want to know the provenance of what we are buying. The word “organic” creeps into this way of buying quite often, but, although this tells us how the animals have been brought up, it’s quite often not reflected in the taste and texture of the end product.

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