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Everyone has their preference. The differences in meat go far beyond the carving knife. A meat's color and flavor reflect its former life as a muscle.

By Meradith Hoddinott

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Science
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Untitled
Everyone has their preference. The differences in meat go far beyond the carving knife. A meat's color and flavor reflect its former life as a muscle.

By Meradith Hoddinott

Jump to Segment:

To comment on this episode click here. There are currently Comments

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Tasteofthepast
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Wfm
This week on A Taste of the Past we're talking about the history of bread with hostess, Linda Pelaccio, and her guest, William Rubel. William authored the hearth-cooking book The Magic of Fire, and now has a new book called Bread: A Global History. Listen in as Linda and William discuss the ancient roots of bread making, the social and class implications of certain types of flour and bread, and bread's place in different religious traditions and texts. This program was brought to you by Whole Foods Market.

"Bread is a staple that allowed for the accumulation of material culture, the building of cities. It allowed for the accumulation of surplus, which lead to craft." -- William Rubel on A Taste of the Past


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