Subscribe to blog The History of All-Meat Diets We are taught that meat is an unhealthy, artery-clogging, fattening, cholesterol-raising, heart-attack inducing, constipating, tumor-producing food that should be avoided like the plague, and that a plant-based diet is the holy grail of health. To the best of my knowledge, the world has yet to produce a civilization which has eaten a vegan diet from childhood through death, whereas there are numerous examples throughout recorded history of people from a variety of cultural, ethnic and geographical backgrounds who have lived on mainly-meat diets for decades, lifetimes, generations.
In truth, little more is revealed on the shopping list of Dark Age eating but it does bring many other associated topics under its cover, such as feasting, fasting and dietary deficiency.
The book has been split into two sections under the headings of Processing and consumption, finishing with a conclusion and appendices. One of the most tantilising items is surely the description of the preperation to make a sage omelette, taken from an Anglo-Saxon leechdom medical document.
If only she had added a few further dishes. On the other hand, the section on pickling seems to be pure supposition.
|The History of All-Meat Diets - Diagnosis:Diet||Dairy cows were introduced to by English settlers in the early s.|
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|The Food Timeline: history notes-meat||And it has classified red meat as a probable carcinogensomething that probably causes cancer. Processed meat includes hot dogs, ham, bacon, sausage, and some deli meats.|
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|The History of All-Meat Diets||Shellfish allergy can often cause severe reactions, and some people can even react to the vapors from cooking shellfish. Soybean Soybean allergy is a common childhood allergy.|
The achievement of this book is to bring a lot of material under one cover, with innumerable references to the source material for those keen enough to follow them up.
As an alternative source of information, I decided to take a look at Old English riddles. Here food items can be identified, although the solutions are hinted at through innuendo: A good meal could certainly be arranged from these items. Some other manuscripts also provide information of processing and end products.
Notes on bread Bread was a staple part of the Dark Age diet — when it was available. There were household bakers, communal bakehouses and commercial bakers to ensure a constant supply.
Loaves were used in payment of rent or wages and the old English words hlaefdige lady and hlaford lord are all derived from the word hlaf meaning raised loaf. When it came to bread-making, there was a marked preference for the lighter textured white wheaten loaf, which was not available to all.
Locality or poverty made it a rare commodity for some folk. In milder parts of the country, both spring and winter wheat could be sown; the latter was the more highly prized, under the Romans, Britain was a major wheat producer. Other cereals grown were rye, barley and oats.
Sometimes a mixed crop of wheat and rye was grown as a winter crop, to produce loaves of mixed grains with names such as monkes corn, masdeline and meslin meslin means mixed, maybe half rye, half barley. Barley makes a flat, grey, dry loaf, so was used to make the flat barley bannocks in areas such as Wales, Northern England and Scotland, where wheat growing was difficult.
Barley imparts a good flavour and is also the source of malt for beer. Rye, when used in bread-making, makes a dense loaf which is well flavoured, however, its gluten content, although good, is not comparable to wheat.
It could also be a little hazardous if infected with the ergot fungus, the raw material for LSD. Oatmeal was the cereal that could be grown in the wetter and more northerly parts of Britain.
Oaten breads are well flavoured, with a good fat content. They are nearly always flat griddle-baked bannocks or oatcakes and weigh heavily on the stomach. Mixing any of the above cereals to taste or availability was frequently done and in times of shortages, beans, tares, lentils, acorn flour, hazel flour and alder flour, were also added to eke out a meagre supply.
All harvested cereals need to be stored, either on the stalk in stooks or as dried and flailed grains. In this state it could be stored for many months, if kept cool and dry.What are the most common food allergies and what are some other food allergies?
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