THE GRUB REPORT: Arrivederci, Garlic?

Throughout history, attitudes toward garlic have shifted back and forth. Some early Christians believed that it first grew from the footprints left behind by Satan after he left the Garden of Eden, thus proving it the most evil member of the onion family ... Beelzebulb.

Then, of course, you have the numerous European cultures who believed the plant to have protective powers. A little dab of the potent little bulb around even the slightest openings was sure to protect your house from ghosts, demons, werewolves and a wide variety of Draculas.

Today, I think that we have sided with the latter group. While we don’t attribute any supernatural qualities to garlic (apart from being magically delicious), we know now that the old-timey ideas about its protective powers weren’t so far off base. In fact, many scientists believe it provides a number of health benefits.

It has been touted as an anti-inflammatory, effective in reducing pain associated with arthritis. Some have said it is an anti-bacterial, able to put the kibosh on those nasty infections that seem to get passed around every few months. Some even say cooking meat with garlic greatly reduces the cancer-causing agents that result from the cooking process.

Despite all of the positive claims about garlic, a growing faction of cooks and food enthusiasts shares the aim of banning garlic in the cuisine of (gasp of shock and horror) Italy!

"No!" you say.

Yes, the birthplace of all things garlicky and wonderful is turning against garlic, citing its overpowering flavor, indigestibility and general stinkiness as reasons for giving it the boot.

Don't believe me? Check out the article here, and then come back and share your favorite garlic-centric recipe.

(Thanks to Susan for the heads up on this story!)

Weblink:
http://www.corriere.it/english/articoli/2007/06_Giugno/19/aglio.shtml

Originally posted to The Grub Report by Steve Gibson on July 25, 2007 07:56 PM

Comments

At July 26, 2007 11:32 PM, Bill Lewis said...

Steve Gibson, how do we know we are not being mislead by a coven of vampires? They could be the actual masterminds behind the anti-garlic campaign in Italy! (I couldn't resist that). It's interesting how many myths have revolved around food. I agree with you that most of the enlightened world has thrown off these holdovers from medieval times. However, I'd like to point out that they still exist in some rural and isolated areas of Europe, and here in Indiana for that matter. I cannot seriously envision Italian cooking without garlic, olive oil and tomatoes. Those are the three basic ingredients of Mediterranean cooking. I've noticed some recipes will substitute shallots for garlic if some find garlic bothersome. (I use both for some recipes).
Since portobello mushrooms have been currently available at Marsh (the north Marion store) I will share my simple recipe for sauted portobellos. (Portobellos have been jokingly described as overweight creminis). I've discovered that the flavor of mushrooms is greatly enhanced by garlic.

Cut the mushrooms in strips and saute in olive oil and garlic, (I add a little butter as well), salt and pepper to taste. Saute until tender. Sprinkle with chopped parsley. The whole process only takes 10-15 minutes and can provide an easy to prepare, different and delicious side dish.