Sunday, August 24, 2014
When you read the old cookbooks - pre 1950s, but especially those from the 1700s and 1800s - you realize how much we have lost. We are not only using fewer ingredients in in more limited ways, but the variety of foods available to us has decreased. The quality and the variety of our food has depreciated. Our ancestors had an array of meats and vegetables, many of which are unknown to the common contemporary grocery store. We may be more modern, we may be more international in our tastes, but we have not progressed; we have regressed. We have moved from a cornucopia of foods produced by the sweat of the brow and the bounty of the earth, to a dearth of a few meats and a handful of common vegetables of questionable freshness and doubtful nutrition.