Mythology has its place in gastronomy, as long as you don't believe a word of it. I love stories like the one about how Saint Peter's fish acquired its characteristic gray spot from the imprint of St. Peter's thumb, and how lavish amounts of spices were once used to cover up bad meat and fish, and how the word barbecue comes from the French, "de la barbe à la queue"—from the head to the tail—suggesting how a pig is to be roasted.
For the full article, check out the new issue of Wine Spectator, on newsstands August 31, 2002.
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