Gold

Soft, ductile precious metal (lat. aurum) that does not oxidise with oxygen. According to Greek mythology, everything that the Assyrian king Midas (around 738-696 BC) touched immediately turned into gold; the same was true of wine. Even in Roman antiquity, it was customary to add the finest gold leaf to food and drink. It was said to have an aphrodisiac effect. In India, it is still customary today to decorate the rice at a feast with gold or silver leaf. In this way, the host proves how valuable his guests are to him. In restaurants, gold leaf is sprinkled on risotto and used to decorate lamb and other dishes. In this form and quantity, it is guaranteed harmless, food-safe and also safe to eat. Gold leaf is wafer-thin and is already swirled up by a breath.

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Gold

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Gold

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