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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Recommend Borough Market Blog, Sydney prawns and Dad's "benchmark" aioli (Email)

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I’ve just started a series of guest posts for the Borough Market Blog. Check out the first post here. In the series I will be touching on some of the themes I have covered on my food anthropology page on food and identity. I’m interested in the special significance that people attach to the foods that they grew up with and the role this plays in defining who we are.

Over the coming months I will be speaking to seven traders from different ethnic backgrounds about the foods that are important to them and why. For the first post, I decided to ask myself the same questions I will be asking the traders. What are the foods that remind me of home? What foods make me feel nostalgic? What foods evoke special memories for me?

One thing I miss most about Sydney (my other home) is the seafood. In London, the best quality seafood is to be found at Billingsgate, which is very much geared towards the wholesale market. If you want to buy fish from there you have to get up at sparrows fart and trek out to Poplar (far for me). The Sydney Fish Market, on the other hand, is centrally located and aimed at both retail and wholesale customers. 


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