Archive for Sunday, April 18, 2010

Cookbook’s mistake leaves bad taste

April 18, 2010

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— An Australian publisher is reprinting 7,000 cookbooks over a recipe for pasta with “salt and freshly ground black people.”

Penguin Group Australia’s head of publishing, Bob Sessions, acknowledged the proofreader for the Pasta Bible should have picked up the error, but called it nothing more than a “silly mistake.”

The “Pasta Bible” recipe for spelt tagliatelle with sardines and prosciutto was supposed to call for black pepper.

The reprint will cost Penguin $18,500, but books already in stores will not be recalled because doing so would be “extremely hard,” Sessions said.

Comments

oldenglish3000 4 years, 8 months ago

Black People:The term black people usually refers to a racial group of humans with skin colors that range from light brown to nearly black. According to a recent scientific study, human skin color diversity is highest in sub-Saharan African populations.[1] It is also used to categorize a number of diverse populations together based on historical and prehistorical ancestral relationships. Some definitions of the term include only people of relatively recent Sub Saharan African descent (see African diaspora). Among the members of this group, brown skin is most often accompanied by the expression of natural afro-hair texture. Other definitions of the term "black people" extend to other populations characterized by dark skin, including some indigenous to Oceania and Southeast Asia.[2][3]

Black pepper:Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. The terms pink peppercorns, red pepper (as in bell or chile), and green pepper (as in bell or chile) are also used to describe the fruits of other, unrelated plants. Sichuan peppercorn is another "pepper" that is botanically unrelated to black pepper. However, green peppercorns are also simply the immature black peppercorns.

Black pepper is native to India and is extensively cultivated there and elsewhere in tropical regions.

Dried ground pepper has been used since antiquity for both its flavor and as a medicine. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine. It may be found on nearly every dinner table in the industrialized world, often alongside table salt.

The word "pepper" is ultimately derived from the Sanskrit pippali, the word for long pepper[2] via the Latin piper which was used by the Romans to refer both to pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant.[citation needed] The English word for pepper is derived from the Old English pipor. The Latin word is also the source of German Pfeffer, French poivre, Dutch peper, and other similar forms. In the 16th century, pepper started referring to the unrelated New World chile peppers as well. "Pepper" was used in a figurative sense to mean "spirit" or "energy" at least as far back as the 1840s; in the early 20th century, this was shortened to pep.[3] Con

:)

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