My son’s friend Jen recently came back from a 4 week teaching gig in Honduras as part of her college credit. She was very fasinated that people go to market everyday and eat their food that day. No such thing as leftovers, no concept of Costcos. She said that We are hung up with refridgeration and that people leave food out to be eaten, not to be put away for another day. No waste.
She also brought up an interesting concept that made me think even more about this food book. She wonders why certain foods were created for necessity if they are bad for us today. She used spaghetti as an example. She says now it seems like a fattening meal but it was created and necessary at some point. I told her that before processed food, pasta was ground fresh from semolina and the sauce was made from fresh ingredients. It makes all the difference in the world when food is void of preservatives and not laden with hidden number 92 dyes and so forth.
A history of food and why it is necessary would be a really interesting topic to add to my book.
That's one of my goals this summer, to purchase fresh fruits and veggies from the The Farmer's Market downtown.I would love to learn how to use spices and seasonings to improve my cooking, but I'm not a fussy eater, and eat anything that's fresh and looks palatable.
ReplyDeleteI would like to learn how to use spices that in my cooking because using the right ones helps with inflammation, and it's the immflamatory process that ages you.