category: google | 0 comments | submitted by: doriscarolcl1256 | 04 Jun 2012 | email this to a friend
Smoke Signals
UP UNTIL ABOUT two centuries ago, with the introduction of the gas range, pretty much all cooked food had a faint whiff of smoke to it. Maybe it was wood smoke, maybe coal, perhaps bones or dung—whatever fueled the cooking fire made its way into dinner.
related link: online.wsj.com
1 bags - bag it! | 0 bins - bin it!
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Table './newsgarbage/users_online' is marked as crashed and should be repaired