Praised by Kirkus for its “impassioned and hard-fought sense of self and place,” Joanna Eleftheriou’s This Way Back—a highly anticipated memoir-in-essays from West Virginia’s series In Place—will be published October 1.
If you live, as I do, in a world where an overabundance of food is more a plague than hunger, you might be given to scrutinizing ingredient lists, and so have seen the words carob bean gum before tearing the plastic wrapper from, say, an ice cream sandwich, or the foil from a tub of cream cheese. Small quantities of carob bean gum do the trick, and so this natural stabilizer appears at the ingredient list’s end, the part that even serious health food nuts expect to find uninterpretable (for me, it’s a list of plants I can’t quite place, and words I remember from high school chemistry). Carob bean gum sounds harmless, natural, salubrious, even—beans healthier than meat, carobs healthier than sweets—and, indeed, harmless the carob bean is. Such harmlessness is all most of us want to ascertain when we venture into the ingredient list’s largely chemical tail. I have never made the effort to learn what lecithin is, though I often see the word—ditto for guar gum, potassium sorbate, xanthan, and xylitol. There is a limit to how much thought we can devote to the origin of our foods, to their ingredients’ history.Read More »
