The interplay of warmth and carbohydrate is advanced. Long-chain sugars similar to starch tend to break down into more digestible easier sugars. Similarly, the heating of sugars and proteins causes the Maillard reaction, a basic flavor-enhancing method. The Industrial Revolution introduced mass-production, mass-marketing, and standardization of food. Factories processed, preserved, canned, and packaged all kinds of foods, and processed cereals shortly became a defining feature of the American breakfast.
The first time I ate an oyster, I was newly out of school, at a mixer on Wall Street with principally white professionals. I didn’t know tips on how to eat …