In 'The Core of an Onion' Mark Kurlansky peels back the layers of the ubiquitous allium

Here & Now‘s Scott Tong speaks with Mark Kurlansky, best-selling author of “Cod,” “Salt,” and “Milk.” His new book “The Core of an Onion,” looks at onion history, fun facts and recipes.

Mark Kurlansky is the author of “The Core of an Onion.” (Courtesy of Sylvia Plachy)

The cover of “The Core of an Onion” by Mark Kurlansky. (Courtesy of Bloomsbury)

Book excerpt: ‘The Core of an Onion’

By Mark Kurlansky

For thousands of years learned people have argued whether onions were a healthy or unhealthy food. A 600 B.C.E. medical text recommends that religious people such as Brahmins and Hindu widows avoid onions in their quest for deeper spirituality. Onions and garlic, like pork, mushrooms, and a few other foods, were said to be tama, literally containing the quality of darkness. Such tama foods were said to lead to ignorance, sloth, lewdness, and fear in those