The air of Provence was particularly perfumed by the refined essence of this mystically attractive bulb.
Alexandre Dumas (1802-1870) playwright and novelist
the inspiration for today's word goes to em, while glancing through alton brown's cookbook I'm just here for the food she came across this garlic tidbit:
Garlic wasn't grown commercially in the United States until World War I, when some farmers in California...(responded) to a government call for garlic to ship to troops overseas for use as an antiseptic. (p.126)even though garlic has been used throughout history for it's culinary and medicinal purposes, it's took it's use as antiseptic to stimulate wide-scale cultivation here in the u.s.
I grew up in a family which praised garlic's culinary and medicinal properties. although not overwhelming, garlic was a staple in cooking by both sides of my family. both grandmothers made the best dill pickles; although both used different recipes both included whole cloves of garlic - the pickles were great, but as a kid my favorite part was go through the jars and grab the pickled garlic cloves and pop them into my mouth like gumdrops.
grandpap yanoshik claimed that the secret to a long and healthy life was garlic. he learned this from his father, my great grandfather, who started each day with a clove of raw garlic - now that's an interesting take on a one-a-day vitamin!
by 1920 gilroy, california established itself as the nation's garlic capital - according to brown, more than a million pounds are garlic are processed in gilroy each day! since 1979 gilroy has hosted a three day long garlic festival the last weekend of july. it would be great to check the gilroy's festival but if I don't get out there, I have no worries, cleveland now has it's own grassroots garlic festival! 2010 was the first year, the dates have already been chosen for 2011 - september 10 and 11 - I've already marked my calendar - I'm not missing the fun this year!
did you know that the irrational fear of garlic is alliumphobia?
Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.
Alice May Brock (b. 1941) artist, cook & former restaurateur
les blank's 1980 graphic celluloid ode garlic is as good as ten mothers.
photo: garlic market somewhere in provence, france october 2005