We continue our gentle meander through our library, sampling from the
Dewey Decimal System, under which all our 63,000 books are classified. We’re up
to the 600s—Technology, Applied Science, we are sternly told. Fortunately, for
technophobes like this writer, this includes books on cooking—a subject in
which we’re all interested. As usual, our library is copiously equipped,
whether you need cookbooks for diabetics, Kosher cookbooks or just something
mouth-watering.
Among the latter, to name just one, is THE FOOD CHRONOLOGY by James
Trager (641.09 Tra) “A Food Lover’s Compendium of Events and Anecdotes from
Prehistory to the present.” The reader will be agog to learn—for instance—that
foods mentioned in the Sumerian legend of Gilgamesh include caper buds, wild
cucumbers, figs, grapes, honey, meat seasoned with herbs, and a pancake of
barley flour mixed with sesame flour and onions. Equally entrancing is the news
that carrots, cabbage, cauliflower, par-
snips and turnips were introduced into
England by Flemish weavers fleeing Spanish persecution—or that potatoes and
tomatoes were among the gifts of the so-called New World to the Old—not to
mention tobacco.
Very useful for today’s busy person is BEST EVER RECIPES FOR YOUR SLOW
COOKER by Catherine Atkinson (641.58Bes) Many of us call it a crockpot;
whatever the name it is a godsend: throw the stuff in, turn it on low and
either go to sleep or work; eight or so hours later, it’s ready!
There are recipes not only for main dishes, but also desserts,
sauces, even cakes and preserves.
Profusely illustrated, of course.
This is just a sampling of what you’ll find in the 600s of your Taos
Public Library. Check it out!
