I made the unexpected but happy discovery that the answer to several of the questions that most occupied me was in fact one and the same: Cook.
Michael PollanUp until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider. ("Hard" cider is a twentieth-century term, redundant before then since virtually all cider was hard until modern refrigeration allowed people to keep sweet cider sweet.)
Michael Pollan