Apple: A Global History

My new book, Apple: A Global History, is out this month!

Apple: A Global History explores the cultural and culinary importance of a fruit born in the mountains of Kazakhstan that has since traversed the globe to become a favorite almost everywhere. From the Garden of Eden and Homer’s Odyssey to Johnny Appleseed, William Tell, and even Apple Computer, Erika Janik shows how apples have become a universal source of sustenance, health, and symbolism from ancient times to the present day.

Featuring many mouthwatering illustrations, this exploration of the planet’s most popular fruit includes a guide to selecting the best apples, in addition to apple recipes from around the world, including what is believed to be the first recorded apple recipe from Roman gourmand Marcus Apicius. And Janik doesn’t let us forget that apples are not just good eating; their juice also makes for good drinking—as the history of cider in North America and Europe attests.

A Trip to the Water Cure

I just got back from my first water cure.

The Greenbrier Resort is a period film brought to life

Okay, so maybe it wasn’t really a water cure of yore, but the Greenbrier Resort in White Sulphur Springs, West Virginia, began as a resort for people seeking the healing power of the sulphur water that bubbled up from its mountainous ground. People first began coming in 1778, and the visitors only increased in the 19th century as people drank and bathed in hopes of curing everything from headaches to arthritis. All of this water bubbles up from a green-domed, white-columned spring house to the side of the main resort. On top is a statue of Hygeia, the Greek goddess of health and medicine. The spa still uses water from the spring house, though, most people probably think of it as spa rather than a medical facility these days.

Presidents came to the Greenbrier. Lawyers, bankers, and others hoping to escape the summer heat came, too. The construction of the large main hotel in 1858 made the White Sulphur Springs not only a place of healing but also the place to be seen for social elites. That seemed about right. Hydropathic institutes attracted many people who were just looking for a break from the city. They tended to be built in beautiful places (West Virginia is gorgeous) and to offer outdoor activities to relax and rejuvenate.

I was there to attend the Symposium for Professional Food Writers, a multiday extravaganza of great food and great food talk. I met some fantastic and talented people many of who (and many of them are already) are sure to be famous. I’ll be sure to remember that I knew them when.

Today, a visit is like a step back in time–and for me, a step into another social class. Famed decorator Dorothy Draper redid the place in outsize florals, massive colored stripes, and bright colors after World War II (I should have taken more pictures. Heidi Swanson of 101Cookbooks took some nice ones). Everything you could ever need is taken care of as employees swirl around you in the lobby and at every meal. Afternoon tea brought live piano music and a well-dressed couple dancing in the lobby before tea sandwiches and cookies were brought out on silver trays carried high above the heads of the servers. It was a little like stepping into the “Be Our Guest” number from Disney’s Beauty and the Beast.

Wow, look at the wallpaper. Our curtains were the same pattern and even the ceiling was wallpapered.



It’s also probably the closest you can get to the hydropathic experience of the past. A well-appointed resort attracting people from all over the country to take in the fresh air, exercise, and of course, as much of that healing water as you could handle.  

Taste Lost and Found

One Memorial Day weekend, I lost my sense of smell.  Bad colds sometimes do that to you. But this was different. Two weeks later, my cold was gone but it had apparently delivered a knockout punch to my nose.
A ten-beer sampler at a local microbrewery tasted like ten variations of faintly flavored water. Ice cream was cold but nothing more.
A month later.  Still nothing.
There’s no good time to lose your sense of smell, but summer is the worst. I’d waited all year for the short window that yields tender stalks of my favorite vegetable, asparagus. Juicy corn and chin-dripping tomatoes awaited me finally, after months of what I refer to each year as our “orange period:” dinners consisting of sweet potatoes, squash, rutabagas, and carrots, the upper Midwestern winter staples, in dozens of iterations.
For me, summer is a smorgasbord of flavor and variety. Our weekly CSA box brims with vegetables that appear, like a Broadway star, for but a few weeks only. But without my nose, it became the year without summer.
Anosmia is the medical name for loss of smell. It affects millions of Americans, some temporarily and others permanently.
Taste is dependent on smell. When food is chewed, odors travel to the back of the mouth where a properly functioning olfactory system translates them into flavor. A malfunction can cause taste to remain intact—that is, the mouth can distinguish temperature, texture, and among sweet, salty, sour, and bitter. What’s missing is flavor—the sense that lets you savor the chocolaty undertones of your stout beer and the tang of tomato salsa. Sometimes the smell and taste loss can be restored if it is linked to a specific problem like diabetes. But if the loss resulted from olfactory-nerve damage from a head trauma or, in my case, a viral infection, there is no reliable cure, save for time and hope that the nerves will regenerate.
Slowly, my sense of smell came back. An overall blandness yielded to subtle shades of salty and sour. By early fall, eating had become almost fun again.
But not everything was right. The rewiring of my olfactory nerves had a faulty connection.
Washing my hair with some orange-scented shampoo one morning, I felt nauseated by the smell. Citrus, but particularly oranges, had become disgusting in my newly reordered brain. After months of not smelling them at all, oranges came rushing back at me with a vengeance.
I avoided them at first. It’s easy to do when you live in Wisconsin and try to eat locally. But orange-scented products and orange wedges in drinks and garnishes appear in a surprising number of places and had me running for the door.
I thought maybe I could retrain myself to like oranges. I’d “trained” myself to eat other things by introducing them regularly into my meals, like raw tomatoes. I drank small sips of orange juice for a week, screwing up my face in disgust with each swallow and shoving the glass across the table to my husband to finish. I ate orange wedges and garnishes, choking them down one bite at a time and chasing them with water to drown out what had insensibly become a horrible flavor.
And it actually worked. Almost a year later, I could drink a small glass of orange juice and eat an orange wedge without feeling nauseous. I still don’t order orange juice for breakfast and I can’t remember the last time I ate a whole orange, but I know that I can now. And maybe someday, I will.