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 Anthropology in the News

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Anthropology of Food

to Sweet Treats around the World

What FoodAnthro is Reading Now . . .
. Saturday, 25 May 2024, 15:31 (03:31 PM) CDT, day 146 of 2024 .
BBC Food
The Gardian News/ The GardianAnimals Farmed/

World Food and Water Clock
OWL logo, Online Writing Lab, Purdue University.    
Sicilian ice-cream in a bread bun. A good solution to a local problem: the Mediterranean heat quickly melts the ice-cream, which is absorbed by the bread.
A Fistful of Rice.
A Fistfull of Rice
Claire Kathleen Roufs eating first food at 5 months.
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Anthroplogy of Food


In the News

 Wild Malus sieversii apple in Kazakhstan.

Wild Malus sieversii apple
in Kazakhstan


 see also

1a. A deciduous Eurasian tree (Malus pumila) having alternate simple leaves and white or pink flowers. b. The firm, edible, usually rounded fruit of this tree. 2a. Any of several other plants, especially those with fruits suggestive of the apple, such as the crab apple or custard apple. b. The fruit of any of these plants.
IDIOM:   apple of (one's) eye One that is treasured: Her grandson is the apple of her eye.
ETYMOLOGY:   Middle English appel, from Old English æppel.

The American Heritage® Dictionary of the English Language, Fourth Edition.
Copyright © 2000 by Houghton Mifflin Company.
Published by the Houghton Mifflin Company. All rights reserved.

Cooking Apples
Category: Apples > Apple cultivars | Apple products
Apple Day

In the News . . .



Browning, Frank. Apples: The Story of the Fruit of Temptation. NY: North Point, 2000.

Apples cover.

(ISBN-10: 0865475792)
(ISBN-13: 978-0865475793))

From Publishers Weekly

"In what he describes as 'a quirky piece of personal and agricultural storytelling,' Browning contemplates aspects of the 'forbidden fruit,' from its probable origins in the mountains of Kazakhstan to its modern transformation into a high-tech product of commercial orchards. In his quest for knowledge about the apple, he talks to collectors of old varieties, commercial monoculturists, genetic engineers and master cider-makers. He travels to Kazakhstan to meet a scientist who devotes his life to the preservation of the world's original apple forests; to Geneva, N.Y., to visit Cornell University's apple-breeding program; and to France, England and the western hills of Virginia to taste traditional ciders. Although he is unenthusiastic about the perfectly shaped but bland Golden Delicious, Jonathans, Red Delicious, Granny Smiths and Fujis found in supermarkets today, he realizes that the tastier heirloom varieties such as Westfield Seek-No-Further, Newton Pippin, Winter Pearmain and Roxbury Russet are not commercially viable. Accepting the apple as a 'full partner in the age of science and modernism,' he's optimistic that breeders, perhaps by crossing apples from the primeval forests of Kazakhstan with other varieties, will create new apples that are flavorful as well as long-keeping, hardy and disease-resistant. A chapter on the apple in mythology and religion is a bit superficial, but for the most part, Browning, who owns an apple orchard in Kentucky, is informative and entertaining, though his story lacks the overarching historical context or the narrative drive of a book like Mark Kurlansky's Cod. Appendices include descriptions of 20 'prize' apples, new and old; a brief discussion of rootstocks and tree sizes, for backyard orchardists; and a sampling of apple and cider recipes from around the world. -- PW.
Copyright 1998 Reed Business Information, Inc.

From Library Journal

"Apple grower and journalist Browning explores all aspects of the popular fruit. First he travels to the apple forests of Kazakhstan, where apples probably originated, to visit a scientist who studies and preserves these ancient forests; then he relates world myths, legends, and the apple's significance in religion. Browning next details the high-tech world of apple genetics at the USDA's apple germ-plasm repository and apple-breeding techniques at Cornell's breeding facility in Geneva, NY. Finally, he writes about the businesses of apple growing and cider making. Woven throughout are accounts of Browning's experiences growing up on an apple orchard and his life as an orchardist. Appendixes include the best cooking and eating apples, brief backyard orchard information, and a few apple recipes. While Browning presents more details about apples than the average reader may care to know, his book would be a nice resource for students doing a report on apples or who need a collection of interesting apple facts. Recommended for public libraries and academic agricultural collections." -- Sue O'Brien.
Copyright 1998 Reed Business Information, Inc.



Blossoms, fruits, and leaves of the apple tree (Malus domestica)

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Rosales
Family: Rosaceae
Subfamily: Maloideae
Genus: Malus
Species: M. domestica
Binomial name
Malus domestica


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Adam and Eve.  Albrecht Dürer (1507).

Adam and Eve
Albrecht Dürer (1507)


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Adam and Eve.  Albrecht Dürer (1507).

Rembrandt's Apples
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Old Woman Peeling Apples (ca., 1655), Nicolaes Maes (1634-1693). 

Old Woman Peeling Apples, circa 1655
  Nicolaes Maes (1634-1693)

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