a s m a z o m e
TRACKING CONNECTIONS BETWEEN FOOD AND CULTURE
Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn Photograph by Eugene Ahn
"Next to the JUICE, which, as we have said, is composed of asmazome and the extractus, there are found in fish many substances which also exist in land animals, such as fibrine, gelatine, albumen. So that we may really say JUICE distinguishes the flesh diet from what the church calls maigre."
Brillat Savarin
The Physiology of Taste