Food
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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Putting Meat Back in Its Place
Via “Culinate”:http://www.culinate.com/, a link to New York Times food writer Mark Bittman’s latest, “Putting Meat Back in Its Place”:http://www.nytimes.com/2008/06/11/dining/11mini.html?ex=1370923200&en=8ffda17d995d2228&ei=5124&partner=permalink&exprod=permalink, providing tips on how to eat less meat (as opposed to arguments in favor of). As he points out, many cultures regard meat as a luxury and use it as a “condiment or a treat,” where its purpose is primarily to add flavor to a dish rather than be the center of a meal.