In a recent blog post, Dan Jurafsky, a San Franciscan who writes The Language of Food, speaks eloquently and intelligently of sweetness, pork products, and cultural differences. It is worth a read taste. Here are a few bites:
…the nearby hipster donut shop, Dynamo, whose most popular item is the Maple Glazed Bacon Apple donut…
…reserving sweet dishes for the end of a meal is thus a recent development. In the Middle Ages, a main course in England or France might include a dish like rabbits or beef tongue in gravy covered in sugar…
So here’s how the story goes, as told to me by my Uncle Max (long-deceased).