#116 What we’ve Lost from Cooking and Nutritious Food since the 1900s and How We Can Bring it Back

Note: Only one episode this week as we have a CRAZY amount of stuff going on - I'll be back next Monday.  I appreciate all my loyal listeners! Today I want to talk about what we've lost from food cooking and nutrition since the 1900s. Back then, food was a lot more nutritious, home cooked meals were much more common, and there was much less refinement and processing. My middle daughter has been doing some homemaking reading and studying as part of her course this year. One of the books she’s reading is Mrs. Beeton's Book of Household Management by Isabella Beaton, first published in 1861. It contains a lot of recipes, but also a lot of text about homemaking and cooking, how to plan it and execute it.  I was just thinking about how differently we cook and eat these days. We’re really afraid of food that's what I would call decadent. We want to just do chicken breasts or lean meat, and we do the same things over and over again. I don’t know about you, but in our family, probably because it's cheapest, we repeatedly use chicken breasts and ground beef, and most of our meals are made up of those. Yes, it's good because it's cheaper, but existing on muscle meat is really not good for us. So, I wanted to talk about some things that I feel like we've lost. I love looking at old menus from the 1900s from various countries, and just seeing how they ate - It's quite amazing. If you factor in that they didn't have snacks, and that they had all their meals really full and nutritious, then it makes a bit more sense. I'm going to talk about what things we've lost since those times from cooking, food, and nutrition.