Garlic makes it good!

Garlic: From Dracula to pasta, herb reeks of history.
Hackensack (NJ) Record
Garlic makes it good! Just ask a garlic aficionado; there are dozens of festivals throughout the world that celebrate this pungent bulb. Over history, garlic has been reviled and revered. The patricians had disdain for the stinking garlic-eating plebeians; to enter the temple of Cybele, one had to pass a breath test; King Alfonso de Castille forbade his knights to speak for a week if they dared to partake of the “stinking rose”. It has fed the Israelites and slaves of Khufu who built the great pyramid. Even the evil ones who dwelt among us weren’t immune to its power, ask any vampire to enter a room where its braids are hung. It is also said that when Satan left the Garden of Eden, garlic grew from his left footprint and onions grew from the right. But today, over half a million pounds are grown annually in California; half of this total is exported worldwide.
Now, the most important question… when should garlic be added to a recipe? Some say don’t cook it too long or it becomes weak and bitter, so add it to the end of the recipe, some say it should go along with the mirepoix, some devotees say it should be introduced several times during the preparation. All I know is, if you’re cooking with garlic, don’t call me late for dinner.
What garlic is to food, insanity is to art.
Augustus Saint-Gaudens