Mediterranean Clay Pot Cooking - Traditional and Modern Recipes to Savor and Share

Most food—and Mediterranean food in particular—tastes better cooked in clay. Think of the difference in taste between organically grown fruits and vegetables and typical supermarket agribusiness produce. The former always taste better. Similarly, unglazed clay vessels are also organic, since clay is a form of earth. Food cooked in them acquires a natural taste. When I taste heirloom beans cooked in a clay pot on top of the stove, I find a special sweetness in them. Just as food cooked in a wood-fired oven acquires the taste and aroma of wood, so food cooked in an unglazed clay pot acquires the taste and aroma of the earth.

THIS VOLUME was originally intended to be a collection of selected papers, written in the decade after 1972. The original plan was to rework and to rewrite them individuatly, to create a book of essays. In the process those earlier papers were absorbed into a more general framework, though traces of them can still be found. They became a single book. Its themes are how the young child acquires the wes of his native language and how by using language first for limited ends the child comes finally to recognize its more powerful, productive uses.