Sublime

in making an off-dry wine, fermentation is stopped, usually by giving the wine a small dose of SO2 (sulfur dioxide), which kills the yeasts before they have converted all the sugar to alcohol.

I have come to believe that food is history of the deepest kind. Everything we eat tells a tale of ingenuity and creation, domination and injustice—and does so more vividly than any other artifact, any other medium.

Global Brooklyn: Designing Food Experiences in Global Cities,

norm for our ancestors, those of us who came after seem to have inherited what biochemist C. Nicholas Hales and epidemiologist David J.P. Barker christened “thrifty genes,” good at conserving fat. We are all descended from survivors, and survivors were the chubby ones. “At