Would you define your diet as mostly historically traditional, imported traditional, or modern????

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  • MaltedTea
    MaltedTea Posts: 6,286 Member
    janejellyroll wrote: »
    MaltedTea wrote: »
    ninerbuff wrote: »
    To clear this up, the body DOESN'T distinguish food from anywhere in the world. It digests meat in the US the same way it does meat from Asia. You know what the biggest difference is..............................portions being eaten.

    A.C.E. Certified Personal and Group Fitness Trainer
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    9285851.png

    This part. I eat from all over (including every country on that bar chart, with the possible exception of Brazilian dishes) and have both processed foods along with whole foods.

    Note to self: stuff your face with something from Brazil

    If you're looking to get into Brazilian food, feijoada is a great dish.

    Thank you! Don't mind if I do, @janejellyroll! 😋 Although I don't eat 🐷 so I'll fuss around with this recipe first...

    https://jamiegeller.com/recipes/kosher-brazilian-feijoada/
  • gaiaresurrected
    gaiaresurrected Posts: 26 Member
    Interesting one, I was looking at a 'Healthy Heart' low cholesterol plan yesterday, and a lot of the 'swap this for that' suggestions seemed more based on an Indian diet than a stereotypical British one, I assumed there must be a higher incidence of raised cholesterol levels in specific ethnic groups?

    I'd class my diet as 'traditional', in that I mostly eat from-scratch, 'whole' food, not processed/pre-prepared, but I wouldn't say it's locally/historically traditional, there are ingredients in my kitchen that my parents wouldn't recognise. I'm mostly plant-based, supplementing bought-in food with produce from the garden in season. The 'traditional' creeps in with me pickling/preserving whatever I don't use, and making my own breads/oatcakes/flatbreads etc.

    I did have some giggles looking at a 'WW2 rationing recipes' site a while ago, SO much bulking things out with oats and potatoes, but energy expenditure would have been greater back then. I think my ex in-laws remembered post-war rationing, they seemed intent on feeding everyone until they were fit to burst!
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    The Supersizers show I mentioned upthread has a WW2 rationing episode, although a lot of the non food bits are pretty silly (which is either a plus or not depending on what you think of the particular brand of humor, I kind of liked it).
  • gaiaresurrected
    gaiaresurrected Posts: 26 Member
    lemurcat2 wrote: »
    The Supersizers show I mentioned upthread has a WW2 rationing episode, although a lot of the non food bits are pretty silly (which is either a plus or not depending on what you think of the particular brand of humor, I kind of liked it).

    I adapted a WW2 'Haggis' recipe to make vege Black Pudding with oats, barley, and beetroot from the garden, all the seasonings, with none of the animal fats, it worked, same theory with some vegan sausages made with oats, seasonings, and dried sage and onion stuffing- a lot of my meal choices are based on affordability, the only reason I have avocados in the fridge is that they were reduced for quick sale in the supermarket.
  • kshama2001
    kshama2001 Posts: 28,052 Member
    lemurcat2 wrote: »
    Our main protein was venison and I did do a cranberry sauce with it, which ended up not being too tart because I used meat stock, onion, sage, and butter (a cheat) with it. I was going to add maple syrup if needed, but it wasn't -- the savoriness cut the tartness enough, as well as being eaten with the venison.

    We weren't particularly strict about the rules, and I made a succotash that included modern corn which would have been quite different from what they had.

    I'm down to try savory cranberries! I'll try to remember to get to the abandoned but still productive bog and pick them myself this year too.

    Speaking of traditional vs modern diets, a recent Milk St Radio podcast was talking about recent decline in sugar sales and mentioned that before sugar cane was widely available there was no dessert course in Europe, which remains true in many cultures today - they add fruit to savory foods.

    https://www.177milkstreet.com/radio/alpine-cooking-a-culinary-adventure-at-3-000-feet-1 (With Adam Gopnik starting at 42:45)

    I've always liked fruit in savory foods, but my partner does not, however, after listening to this piece I've been working it back in. One of my favorites is my mash up of Nigella's "Chicken and Apricot Masala" and the "Chicken in Tomato Saffron Cream" recipe from my "The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World."

    https://cooking.nytimes.com/recipes/5593-chicken-and-apricot-masala
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    One of my favorite "fruit in savory foods" options is tagines.

    (I downloaded the Milk Street podcast based on your recommendation, but haven't listened yet. I also found one by Dave Chang that I'm interested in, although I think they talk about a variety of stuff besides just food. I used to have some food podcasts I liked, but have been in a rut.)
  • NVintage
    NVintage Posts: 1,463 Member
    Here is a vintage diet from 1934! :D
    https://youtu.be/yn3KZ6UtRxI

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