The juicy history of the apple
In Food for Life, Tim Spector’s book on the science of eating, the author gives the chemical makeup of a mystery food, listing more than 30 scary-sounding E numbers, sugars, acids and chemicals, before revealing that it is an… apple. Sally Coulthard’s book shows that it’s the apple’s complexity as well as its familiarity, that makes it the ideal punchline for Spector, and, for Coulthard, a perfect vehicle to carry the history of how we grow, trade, cook and eat together and take responsibility for each other and the environment (or not). Give me a Norfolk Biffen over chocolate atChristmas any time What we think of as an apple today
