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 one—having by no means been taught or seen someone do it—but I wished to indicate that I was cultured. They spend time cooking instead of engaged in display time. It’s important to clean them thoroughly with cleaning soap and warm water before dealing with food, and especially after touching raw …