Welcome from the editor: the origins of food
Welcome, and thank you for joining me this weekend.
I love a good historical book that traces the origins of food. Food, The History of Taste, edited by Paul Freedman and Food, A Culinary History edited by Jean-Louis Flandrin and Massimo Montanari are two of my favourite ones, but there are plenty of fascinating books on the history of food and drink available.
I’m always curious to find out how we started eating certain foods, or drinking certain beverages, why we stopped consuming others, and how different parts of the world developed a taste for some foodstuffs, whilst others wouldn’t go near them.
This week we look at the importance of aromas and scents in gastronomy, from antiquity to the developments we are currently seeing and the innovations being worked on in the field in The evolution of aroma: food and drink scents of the past, present and future.
Scientists know that one diet doesn’t fit all. Josep Maria del Bas, Senior Researcher in the Nutrition and Health Department, Eurocat, joins us on The Food Matters Live podcast episode Personalised nutrition – looking at the impact of different interventions to discuss the Preventomics Programme and how molecular mechanisms are involved in the interaction between nutrition and health.
Did you know there are around 200,000 edible plant species on earth, and yet we heavily rely on only three main crops? Sadly, some plants have become extinct and some are endangered, but thanks to some clever, passionate and clearly organised people, we’ve found a way of preserving as many species as we can. Don’t miss Seed banks: preserving biodiversity for the future of humanity.
How many vegans are there in the UK? If I had a penny for every time I’ve been asked…but I haven’t, so we’ve written an article to answer this burning question instead. And if you missed it the first time around, make sure you read Ditch the diet and listen to your body: nutritionist Laura Thomas on intuitive eating – plenty of advice to take the focus on your own body and cut out all the external noise.
Wishing you a wonderful weekend,
Stef
