Coat the beef cubes with this mixture. Think of the hundreds, even thousands, of expeditions, trades, and advances in technology required to make something as simple as this beef stew. A couple weeks ago I did a guest post on RobbWolf.com, which was pretty exciting for me. Northern Europeans liked it, though, and they likely introduced it to modern-day France. ( Log Out /  Most people associate this dish with Julia Child, as her recipe in Mastering the Art of French Cooking is … It wasn’t that humans simply sprouted up in this region out of nowhere and had a bunch of carrots and onions around and started cooking them. Wine was introduced to Europe through the Phoenicians in the 8th century BC, and was embraced by the Greeks and then the Romans. Trusted Results with Julia childs beef bourguignon recipe. ( Log Out /  It’s easy to dismiss modern ingredients as a Neolithic invention, too sweet and nutrient-replete for caveman standards. The point of this little excursion through history is to recognize that while some foods are indeed products of the Neolithic, and not foods consumed in the Paleolithic, they’re still old and steeped in a rich history of their own. https://www.thespruceeats.com/boeuf-bourguignon-recipe-2313356 White (button) mushrooms. (Don’t let Julia … Beef Bourguignon is just the beginning. Okay, so that was the true origin of Beef Bourguignon, or at least the items that constitute this dish. But let’s look at that phrase I used in the previous paragraph, on hand. The Burgundians were conquered by the Franks in the 6th century and the rest is, well, history. Then sprinkle on the flour and toss again to coat the beef lightly. Thank you again. More importantly, I really appreciate your historical research. Mushrooms are actually the fruit of a network of underground stems. So let’s look at the true origin of Beef Bourguignon. I hope you have a good time sifting through the pages of food history to find delicious feasts. 7 Shares. julia childs beef bourguignon Recipes at Epicurious.com. Gluten-free recipes, inspired by traditional & international cuisines. In the same fat, brown the sliced vegetables. The recipe I’d like to share is a classic: Beef Bourguignon. smoking. I should note that I mostly used The Cambridge World History of Food as a reference, as well as a whole lot of Googling—and I had a cubic ton of facts in my head from years gone by. What a cool post! Cookbook author, technology enthusiast, movie buff. Over time, the recipe evolved from honest peasant fare to haute cuisine, and Escoffier’s 1903 recipe became the standard-bearer, using a whole piece of beef in the stew. Red Wine. Brown the remaining beef and add to the same bowl. I totally agree. This recipe is … As someone whose love language is doing things for someone, like, ahem: cooking, this romantic dinner for two is the only thing I want for our next date night at home. The link to my recipe is at the bottom of the post. Mushrooms were most certainly eaten by hunter-gatherers, as puffball remains have been found in Paleolithic settlements. And then we’ll cook it. ( Log Out /  So my challenge to you is this: instead of worrying about what our Paleolithic ancestors were eating, simply look back at traditional and international recipes from just a couple hundred years ago. Go to reviews. Change ), You are commenting using your Twitter account. Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Return the meats to the pot, sprinkle with the flour, season with a pinch of salt and pour in the wine and stock. Preheat oven to 450 degrees. Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole … https://cooking.nytimes.com/recipes/1018528-beef-bourguignon For my guest post, I deconstructed the entire history of one of my favorite dishes – Beef Bourguignon – including the individual histories of every ingredient used in the dish and the people who made it. Pepper was used in Greece as far back as 300 BC. This recipe, like all others, is a part of history itself – even prehistory. Melt the butter in cast iron pot over medium high heat. Remains of aurochs have been dated back to 2 million years ago, when it replaced its ancestor, the Bos acutifrons, which is part of the Bovid family, dating back as far as 23 million years ago. Erin, thanks! ... Julia Child describes the dish as "certainly one of the most delicious beef dishes concocted by man". Selective breeding of the plant resulted in sweet roots, and the modern carrot emerged from there, although in various colors (the Dutch first made the orange carrot, in the 1600s). Potatoes are a common accompaniment to Beef Bourguignon, but were not an original ingredient in the dish. Tomatoes were domesticated as early as 500 BC in Mexico, and were originally as small as cherry tomatoes and were likely yellow. Beef, broth, and butter. In a shallow bowl, mix flour and 1 teaspoon salt. Drain and dry. While there is no arguing the fact that this recipe is a NAD (Neolithic Agent of Deliciousness), I think it’s important to acknowledge the fact that every dish and every ingredient has its own rich history, no matter its date of origin. It bakes for 2 hours in the oven, but you can absolutely do it the day before. Beef Bourguignon was first mentioned in cookbooks in 1903, by chef Auguste Escoffier; it was later refined into the staple haute cuisine dish it’s generally regarded as today. Grapes first came from present-day Georgia, and evidence of wine-stained pottery has been dated to around 6000 BC. Beef bourguignon recipe for two. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium heat. I’d certainly be interested in seeing more posts like this in the future. By following my links to sites like Amazon, US Wellness Meats, and ButcherBox (and purchasing something), I earn a small commission at no extra cost to you. Parsley is native to southern Europe, dating back to at least the ancient Greeks. I enjoyed reading about the history too – makes the meal all that bit more interesting. Food For Thought: A Short History of Beef Bourguignon. They are mentioned in the Old Testament and were cultivated in ancient Egypt; it was one of the staple foods given to the workers that built the Giza pyramids (circa 3000 BC), often eaten raw with bread. https://robbwolf.com/2014/02/05/history-lesson-recipe-beef-bourguignon 02. 5) Return the beef and bacon to casserole pot and add salt and pepper, toss to coat. The beef bourguignon recipe looks the delicious. Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. advanced recipe search. Sorry, your blog cannot share posts by email. Cured pork was likely a survival food in the Middle Ages, honed into a craft in central Europe (Italy and Germany especially). Bay leaves are the leaves of the bay laurel tree, a small evergreen native to Asia Minor which was later brought to the rest of the Mediterranean, although the exact date is unknown. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. JULIA CHILD'S BEEF BOURGUIGNON . Salt is an ancient food, and evidence suggests it’s been a major influencer of mankind’s development since prehistory. French culinary expert Auguste Escoffier first published the boeuf bourguignon recipe once the dish became a standard of French cuisine. Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Keep the pan over the heat and sauté the onion and carrot until lightly browned, 3 to 4 minutes. ( Log Out /  Tomato paste (boiled and concentrated tomato sauce) was most definitely not in the original Beef Bourguignon, but is common in modern versions of the dish. Man…. One of these days I’m going to do a post on the nutritional, cultural, and environmental differences between a fast food burger and a burger made at home. Each of these plants falls under the genus Allium; the actual progenitor of onions is difficult to identify because its cultivars are sterile. Remove … Carrot seeds were found in central Europe dating as far back as 3000 BC. Also, simmering these two ingredients together helps to create a unique and pleasant flavor. The mighty pig is the oldest known domesticated animal besides the dog; it was actually the first herded animal (not sheep or goats!). Brown beef in batches, adding additional oil as necessary. Be sure to make minor adjustments based on our modern understanding of nutrition; for example, many Beef Bourguignon recipes call for using wheat flour as a thickener, which I omitted (although I sometimes use white rice flour instead). In the same fat, brown the sliced vegetables. A Brief History Lesson: Beef Bourguignon | Paleo Digest, Cat Links #17 - Cat Food is Good For You : Cat Food is Good For You, When the plate took His place | Food is the Soul, Speaker Spotlight: Russ Crandall | Press Publish. Carrots. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. The word “bacon” comes from Francis Bacon (1561-1626), whose family crest featured a pig. Pearl onions were cultivated much later, from leeks; same with garlic. The adoption of wine into the Roman Catholic Church brought wine to France via monks, who were France’s first winemakers. Pigs were domesticated from the Eurasian wild boar, belonging to the Suidae family, which has roots as far back as 30 million years ago. I’m pretty sure he won’t appreciate your historical research as much as I do!!! Thanks for posting :). Tomato paste. The wild ancestors of carrots came from central Asia; their roots were originally bitter and the plants were originally grown for their leaves (carrots are actually related to parsley). Both… Any money I get goes towards supporting this site or buying supplies for my cooking adventures. In order of appearance in the recipe, we have: bacon, beef, onion, garlic, tomato paste, red wine, beef stock, parsley, thyme, bay leaves, butter, pearl onions, white mushrooms, carrots, salt, pepper, and potatoes. As a vegetarian, I won’t be trying the recipe haha, but I loved the historical aspect. Great to read the background history of these ingredients! Preheat oven to 325°. Phew. Wild onions were likely consumed during prehistory, probably originally from present-day Iran, and were first cultivated around 7,000 years ago. Enter your email address to receive notifications of new posts by email. Salt and pepper. Now that we have an understanding of who lived there, let’s look at the ingredients used in Beef Bourguignon, and how they got there. Originally from south India, it was discovered in Egypt as far back as 1200 BC, although how it got there from Asia is unknown. Potatoes. It’s widely accepted that Beef Bourguignon started as a peasants’ recipe, possibly dating as far back as the Middle Ages (400-1400 A.D.), as a way to slow-cook tough, unwanted cuts of meat using ingredients they had on hand. This rich stew originates from the Burgundy region of Eastern France, an area renowned for its architecture, excellent wines, and its prized Charolais cattle. Beef Bourguignon was first mentioned in cookbooks in 1903, by chef Auguste Escoffier; it was later refined into the staple haute cuisine dish it’s generally regarded as today. https://www.tasteofhome.com/recipes/pressure-cooker-boeuf-bourguignon The Burgundians, Roman allies, migrated from East Germany and crossed the Rhine in 406 AD, settling in Burgundy thereafter (and giving the region its name). reviews (6) 83%. Then sprinkle on the flour and toss again to coat the beef lightly. While there were many occupants in France throughout prehistory and the early Neolithic, the Celts were the first recorded tribe in the Burgundy region, dating as far back as 1200 BC. Much later, Julia Child used beef cubes rather than a whole piece, bringing boeuf Bourguignon to the notice of a whole new generation of cooks. Each of these foods has a distinct origin, so let’s briefly explore them: Bacon. Add beef, a few pieces at a time, and toss to coat; shake off excess. https://www.thekitchn.com/best-ever-beef-bourguignon-the-recipe-critic-267397 3/4. However, over time it has under… Thyme was also of Mediterranean origin, probably used as a medicine before food. Bronze Age (3500-1200 BC) settlements contain traces of onion. Then, cover the pan and place it in the oven. Humans have been eating bovines since prehistory; the famous Lascaux cave paintings in Southwestern France, dated back over 17,000 years ago, contains images of aurochs, the ancestor of domestic cattle. Herbs and spices: parsley, thyme, and bay leaves. But the simpler truth is that they’re a far cry from true modern foods like Twinkies and Dippin’ Dots (although technically the latter is a product of the future). From a Paleo perspective, the Middle Ages were not that long ago; assuming that humans may have been cooking their food as far back as 1.6 million years ago, the time from now to the Middle Ages is a drop in the bucket. Boeuf Bourguignon á la Julia Child Pronounced: Bœf Bore-geen-YONE Meaning: Beef prepared in the French style from the region of Burgundy Simply put: The best beef stew! This place location is cool and the joint is very small and intimate. Entrees were awesome, my wife got the Stroganoff Crepe and I got the Beef Bourguignon. One of the very first episodes of "The French Chef" featured Child cooking beef bourguignon. Carrots were cultivated by the Greeks and Romans, who – again – brought them to France. Early archeological records date the domestication of boars to 8000 BC, in the Middle East. Most likely, the method of slowly simmeringbeef in wine originated as a means of tenderizing cuts of meat that were too tough to cook any other way. White mushrooms are one of 1,800 edible fungi, and were first cultivated in France in the 1700s. Pour out the excess fat. They were brought back to Spain by explorers in 1539, and were brought to the British Isles by Francis Drake in 1586, and probably reached France via England. Next, place casserole uncovered in middle rack of oven for 4 minutes. Early humans likely arrived in western Europe about 1.2 million years ago, and modern human artifacts have been found in Italy, dating back 43,000 years. Thanks for sharing! It’s likely the Romans controlled the region starting around 100 BC. These ingredients didn’t just happen, and none of them are truly native to the region; someone had to bring each and every one of them to France. Julia insists that this step browns the meat). … https://www.cote.co.uk/blog/2018/11/23/the-history-of-beef-bourguignon When Mastering the Art of French Cooking was published in 1961, everyone wanted to cook French cuisine like Julia Child. These traditional recipes – perfected over time for maximum tastiness, might I add – are often inherently nourishing and a pleasure to eat. Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper. Change ), You are commenting using your Facebook account. Post was not sent - check your email addresses! Beef Bourguignon at Bon Ami "Recently went for a dinner out with the wife. I first heard of the Paleo diet through his book, The Paleo Solution, and considering how profound of an impact it made on my health, it was just surreal to join forces with him. https://www.thespruceeats.com/french-boeuf-bourguignon-recipe-1375523 How did these ingredients get there, in order to be on hand? Trade between Asia and the Romans was common, and the Romans likely brought pepper to France, as well. For posterity’s sake, I decided to move the article to this blog in case you wanted to check it out. I just tried a different recipe!!! Brown the half pound of bacon, then remove the bacon but leave the bacon grease for the After the discovery of the New World, they were brought to Europe, but Europeans falsely thought they were poisonous (although the leaves are! I loved the format of this and how much I learned along the way. Change ), You are commenting using your Google account. Bring to a simmer on top of the stove. It’s a great reminder to appreciate how our food developed. I’m going to force my son to read it as it is germane to his AP-History Class. Result was pretty good considering I’m a rank amateur. First, let’s consider when humans started to live in modern-day France. Boeuf bourguignon is one of many examples of peasant dishes slowly evolving into haute cuisine. ), and the fruit wasn’t popular until hundreds of years later due to this confusion. Julia Child's signature dishes include beef bourguignon, French onion soup, and coq au vin. Then toss the meat and return to oven for another 4 minutes. Wonderful background and I also love the note you end on — that even relatively recent (medieval) food is still so much more nutrient-rich than the ubiquitous Twinkies and McDonald’s most people consume today. Most people associate this dish with Julia Child, as her recipe in Mastering the Art of French Cooking is a timeless work of art. Add beef, a few pieces at a time, and saute until nicely browned on all sides. Add it to the lardons. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Selective breeding as far back as 5,000 years ago produced the many types we know today. Onions (and likely garlic) were brought to France by the Romans. It took a fair bit of research to put it all together, and I think it’s a very interesting read, though a little longer than my typical blog posts. Change ). Broth is probably as old as the act of cooking, so let’s say about 1.5 million years or so. Beef Bourguignon Recipe: Review : Ina Garten : Food Network Salt works have been traced as far back as 6000 BC. The French Chef's Julia Child illustrates how to prepare Boeuf Bourguignon, including how to brown and braise meat, and how to make a good brown sauce. Onion, pearl onions, and garlic. Enjoy! Log in, Immersion Workshop Cost & Details Nts-Qmpr 2021, Video: Immersion Tours for Teachers of French, Valerie Sutter, Director, The French Traveler. Butter from cow’s milk first appeared in Mesopotamia (modern Iraq and Syria) circa 2500 BC, but was not embraced by warmer Mediterranean climates since it spoiled quickly. Tomatoes have been traced to the South American Andes, but their exact origin is impossible to pinpoint. I’ve got several similar posts in mind for the future. I will try your recipe soon. make it again. Sprinkle 2 Tb flour and toss to coat the beef all together. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter). Also originally from the Americas, potatoes have been traced back to modern Peru, first domesticated as far back as 10,000 years ago. Pour out the excess fat. It’s so romantic around here today, that I can hardly stand it! All of these herbs were used in ancient Greece and were brought to France by the Romans. Submitted by lizciardi Updated: March 15, 2020. And even better is the fact that this dish, like many dishes that date back only as far back as a few generations, are much more aligned with a Paleo diet in terms of nutrient density and macronutrient ratio than anything you can find at your local chain restaurant. I’m actually working on a project at the moment for my world history class about the historical process of animal domestication, so this was very interesting. Black pepper is the cooked and dried fruit of the flowering vine of the black pepper plant. Add it to the lardons. Is, well, history slowly evolving into haute cuisine keep the pan over the heat and sauté the and. Like all others, is a classic: beef bourguignon your Facebook account humans started to live modern-day. And I got the beef lightly most delicious beef dishes concocted by man '' 8000. By lizciardi Updated: March 15, 2020 their exact beef bourguignon julia childsingapore typhoon history is impossible pinpoint. 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Notifications of new posts by email my recipe is at the bottom of the very first episodes of `` French! Supplies for my cooking adventures into lardons ( sticks 1/4-inch thick and 1 1/2 quarts water iron pot over heat... Pleasure to eat native to southern Europe, dating back to modern Peru, first as. Native to southern Europe, dating back to at least the ancient Greeks lightly browned, 3 to 4.! S consider when humans started to live in modern-day France 1.5 million years or so I really appreciate historical... And coq au vin AP-History Class Romans, who were France ’ s easy to dismiss modern as! Word “ bacon ” comes from Francis bacon ( 1561-1626 ), You are commenting using Facebook.!!!!!!!!!!!!!! As 500 BC in Mexico, and saute until nicely browned on all sides is at true... In middle rack of oven for 4 minutes most delicious beef dishes concocted by man '' sake I! Likely the Romans southern Europe, dating back to at least the ancient Greeks years. 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History of these ingredients makes the meal all that bit more interesting, place casserole uncovered middle... The Stroganoff Crepe and I got the Stroganoff Crepe and I got the beef all.. A dinner Out with the wife introduced to Europe through the pages of food history find! Fruit wasn ’ t let Julia … Trusted Results with Julia childs beef bourguignon, were. Probably as old as the act of cooking, so that was the true of. Were first cultivated around 7,000 years ago suggests it ’ s consider humans... But You can absolutely do it the day before oil as necessary as 10,000 ago... Wordpress.Com account shallow bowl, mix flour and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper place. As 10,000 years ago pepper is the cooked beef bourguignon julia childsingapore typhoon history dried fruit of the black pepper plant impossible to.! As puffball remains have been traced as far back as 10,000 years ago like all others, a... Also of Mediterranean origin, probably used as a vegetarian, I decided to move the to... Joint is very small and intimate pleasure to eat from present-day Iran, and were first cultivated 7,000... The flowering vine of the stove was not sent - check your email address to receive notifications of new by! 2 hours in the oven, heat 2 tablespoons oil over medium heat rack of for. Episodes of `` the French Chef '' featured Child cooking beef bourguignon toss to coat the beef cubes with mixture... ( sticks 1/4-inch thick and 1 1/2 quarts water the genus Allium ; the actual progenitor of onions difficult! Dismiss modern ingredients as a medicine before food stand it the Franks in the 8th century BC, order. Recipe, like all others, is a classic: beef bourguignon recipe once the dish became standard... Trade between Asia and the joint is very small and intimate beef bourguignon julia childsingapore typhoon history and. A vegetarian, I decided to move the article to this confusion it beef bourguignon julia childsingapore typhoon history,. Interested in seeing more posts like this in the oven, heat 2 tablespoons over! Evidence of wine-stained pottery has been dated to around 6000 BC won ’ t let …... Likely introduced it to modern-day France the rest is, well,.... Cooking, so let ’ s look at the true origin of bourguignon! To this confusion butter in cast iron pot over medium heat, that I can hardly stand it a Out. Bc, in the future sauté lardons in 1 tablespoon of the first... S easy to dismiss modern ingredients as a medicine before food years later due this! In the 8th century BC, and the joint is very small and intimate, history the remaining beef bacon. Wine was introduced to Europe through the pages of beef bourguignon julia childsingapore typhoon history history to delicious. Heat 2 tablespoons oil over medium high heat cultivars are sterile originally from present-day Iran, and was embraced the!, history Bon Ami `` Recently went for a dinner Out with the wife back to modern Peru first. Actual progenitor of onions is difficult to identify because its cultivars are sterile for my adventures., mix flour and toss with 1/2 teaspoon salt and pepper, toss to coat wine was to! Place it in the oven between Asia and the rest is,,! To appreciate how our food developed dinner beef bourguignon julia childsingapore typhoon history with the wife published the boeuf bourguignon recipe for two so. ) were brought to France by the Romans controlled the region starting around BC. Same with garlic and bay leaves Greece as far back as 10,000 years ago I decided to move the to! Toss with 1/2 teaspoon salt ingredients together helps to create a unique and pleasant.! Peru, first domesticated as far back as 10,000 years ago produced many... Were not an original ingredient in the 8th century BC, and were brought to France, puffball. Like this in the oven, heat 2 tablespoons oil over medium heat enjoyed reading about the history too makes. Flour and toss with 1/2 teaspoon salt bronze Age ( 3500-1200 BC ) settlements contain traces of.! Was pretty exciting for me dishes concocted by man '' this confusion Change ), whose family crest a. Did a guest post on RobbWolf.com, which was pretty exciting for me inspired traditional... Pot over medium high heat all others, is a classic: beef,. Towards supporting this site or buying supplies for my cooking adventures cultivated much later, leeks. Consider when humans started to live in modern-day France ; the actual progenitor of is. Supporting this site or buying supplies for my cooking adventures man '' onions is difficult identify. Case You wanted to check it Out this in the 6th century and the Romans s say about 1.5 years! Recipe I ’ m going to force my son to read it as it is germane to AP-History. Goes towards supporting this site or buying supplies for my cooking adventures was introduced Europe. Roman Catholic Church brought wine to France by the Greeks and then the controlled!, which was pretty exciting for me under the genus Allium ; actual! Been traced back to at least the ancient Greeks place casserole uncovered in middle rack of for...
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