Thursday, July 5, 2012

Garlic Is As Good As Ten Mothers

Garlic Is As Good As Ten Mothers is a documentary film about garlic directed by Les Blank. In 2004, the film was selected for preservation in the United States’ National Film Registry by the Library of Congress as being “culturally, historically, or aesthetically significant.”
Garlic Is As Good As Ten Mothers (1980), this lip-smacking foray into the history, consumption, cultivation and culinary/curative powers of the stinking rose features chef Alice Waters of Chez Panisse, and a flavorful musical soundtrack.
Not only does the film promote garlic as our first line of defense against all forms of blandness; it also titillates the taste buds with shots of garlic dishes sizzling in their pans. Les Blank shows again that he knows how to have a good time and share it on film especially if it involves food!
At the end of 2004 'Garlic' was one of 25 films, selected by The Library Of Congress, to be added to the National Film Registry list of now 400 motion pictures.
DO U KNOW WHY ' GARLIC ' IS CALLED THE. . . stinking rose.
Garlic is known universally as the stinking rose, the term reportedly going back to Greek and Roman times. But why? The "stinking" part is obvious, but why "rose"?
Garlic is an allium which is part of the Liliaceae family. Garlic is closer to a lily than a rose.
The ancient Greek name for garlic was scorodon.
Poor, innocent garlic is the victim of a love/hate relationship throughout history.
When one person wrinkles his nose up at the mere thought of consuming an offensive smelling food like garlic, others praise its mystical healing powers.
While garlic festivals are celebrated all across the U.S. and Canada, the grandest of them all is the Gilroy Garlic Festival held the last weekend in July in Gilroy, California, the "Garlic Capital of the World."
When raw garlic is cut, broken, or chewed, the "fragrant" allicin releases its powerful essential oil. When cooked, garlic loses its strong odor because the enzyme allinase is destroyed, preventing its conversion to the smelly allicin.  
Because the enzymatic action is so important in garlic's therapeutic value, the herb is consumed either in its raw state or in the form of garlic extract.
Chewing parsley and sunflower seeds may help a little, but won't quite cover up garlic breath.
Some odorless garlic pills may help.

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