Dr Annie Gray Wikipedia, partner, books, age, married
dr. Annie Gray Wikipedia, partner, books, age, married – Dr Annie Gray, a food historian who often appears on Radio 4, explains why the popular advice to “eat what your great-grandmother ate” for better nutrition can be misleading.
Dr Annie Gray Wikipedia, partner, books, age, married
Don’t eat anything your great-grandmother wouldn’t recognize as food, some experts say, but Dr. Annie Gray (Ph.D.) isn’t so sure. A food historian claims that eating like your ancestors can cause gout. During a video call, she explains, “People romanticize the past.” They believe that everyone lives in peace with nature, but they do not remember that the diet of the poor was in many ways miserable, just like the food of the rich.
Dr. Annie Gray Bio
Gray, a television presenter, writer and chef, has spent more than a decade specializing in the history of food and dining in Britain, with a focus on the 17th century and beyond.
She’s consumed everything under the sun, from kangaroo brain cakes (which, to be honest, “tasted a bit like Spam”) to an “epic” boar’s head during a Tudor feast.
Her latest book, also entitled The Kitchen Cabinet, which explores Britain’s culinary past and present, is published in September 2021. Since 2012, she has been a frequent panelist on BBC Radio 4’s The Kitchen Cabinet.
So he’s probably in a good position to say that criticism of British food is “absolute nonsense”. She claims that in addition to traditional British food such as roast beef, fish and chips and pork pies, Britain also has a rich culinary history.
She does, however, feel that British cuisine suffered after World War II, which is another reason why imitating your great-grandmother’s or grandmother’s diet may not be the best course of action. “I believe many people are not aware of how severe rationing was during the war. However, it was worse after the war,” she claims.
She claims that in addition to traditional British food such as roast beef, fish and chips and pork pies, Britain also has a rich culinary history.
She does, however, feel that British cuisine suffered after World War II, which is another reason why imitating your great-grandmother’s or grandmother’s diet may not be the best course of action. “I believe many people are not aware of how severe rationing was during the war. However, it was worse after the war,” she claims.
And when you consider how quickly children grow up, you’re eight years old when the war ends, but you’re probably married with children by the time rationing ends. In fact, there is no possibility of development or transition of knowledge about delicious food.
Food diversity over time
The range of foods we eat today is one of the biggest differences between historical and modern diets, Gray argues. In the Victorian era, apples came in 3,000 different varieties; today, the average supermarket has five varieties, all of which have undergone enzymatic treatment.
We have both reduced the amount of food we eat, but in other ways we also have too much variety. You can choose between five different types of tomato ketchup or 20 different types of pasta.
Several vegetables, including salsify (a root vegetable with an oyster-like flavor) and scorzonera (a parsnip-like vegetable), have completely disappeared from the modern diet. All parts of the animal were consumed, including the meat, but the meat was “very much for the rich”.
We have the wrong impression that everyone ate copious amounts of meat prepared simply with a few vegetables on the side, she claims. But that’s just a small snapshot, I say.
Much like today, food and taste preferences have changed over time. For example, the cuisine of the medieval aristocracy contained many Persian spices. At the end of the day, according to Gray, “there is bad cooking and good cooking in every period of history.”
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Categories: Biography
Source: HIS Education