Thanksgiving turkey: The mortal struggle between dark meat and white meat.: Let me say at the outset, I don't ...http://slate.me/gL3hUw
White meat turkey has no taste. Its slabs of dry, fibrous material are more like cardboard conveyances, useful only for transporting flavorsome food like stuffing and gravy from plate to mouth. It's less a foodstuff than a turkey app, simulated meat, a hyperlink to real food.
But I am fascinated by how tastes get made and unmade, the intersection of culture, class and sensory responses. Not being a postmodernist I wouldn't call the overwhelming American preference for white-meat turkey a form of cultural hegemony. More like a mass hallucination. Why, for instance, hasn't white meat shared the same fate, the same cultural disenfranchisement, as packaged white bread?
"Why White Meat," asks Slate.
Editor's note -- "Here are the enthusiastic words of a columnist in the New York Times of May 13, 1941" ...
Ready-to-Cook Gravy Latest Addition to Quick Aids for Harassed Housewife.
"We are in a perpetual state of amazement these days over the endless parade of culinary short-cuts constantly coming into view. If things keep up at this rate much longer, filling the water glasses will be the most taxing part of preparing a full-course feast." ...
Editor's note -- and a The Old Foodie "Quotation for the Day" ...
"....grease is not gravy. How often I have wished, from the depths of a loathing stomach, that certain well-meaning housekeepers - at whose boards I have sat as guest or boarder - who fry beefsteak in lard, and send ham to table swimming in fat; upon the surface of whose soups float spheroids of oil that encase the spoon with blubber, and coat the lips and tongue of the eater with flaky scales-that these dear souls who believe in 'old-fashioned cookery,' understood this simple law of digestive gravity!"
Breakfast, Luncheon and Tea, Marion Harland, (Mary Virginia Terhune) (1875)
The Gazette wishes a Happy Thanksgiving to Nicole and Terry!