3 ms·
It is crazy to me how much our modern ideas on food and clothing are more modern than we realize. Always fun to point out that places that have what we call "s
by taeric 3y ago
It is crazy to me how much our modern ideas on food and clothing are more modern than we realize. Always fun to point out that places that have what we call "spicy" food got there by import.
Even bread, I suspect, is probably a lot different than we realize. There is a wide range in what that can cover, with many of the types of bread that last longer being popular for their longevity in older times.
And that doesn't even get into the drastic shift in diet that came from rationing times. There are a lot of parts of the animal that we used to directly eat.
- nerdponx 3y agoThis seems to be a common thread throughout history. It's hard to distinguish old traditions from very old traditions from ancient ones, so they all become a blurred jumble, and the traditions just are whatever they are at any given time.
- bluGill 3y agoTradition is anything your grandparents did that you also do. Few people remember their great-grandparents well enough to know if they also did something, (with modern medicine this is somewhat more likely, but still not common) and thus few have any clue if it is something their grandparents started or not. Unless of course it was written down. Some religions have things written down as of a few thousand years ago. Just looking at them though we can see plenty of examples of things written down being ignored for a while and then some reformer comes and revives the tradition. Anything not written down is questionable in ability to survive for long.
- submain 3y agoBread is indeed different nowadays, specially in the americas. Modern wheat was "invented" by Norman Borlaug in the 60s. It was genetically modified (through breeding and other means) to provide higher yield. Some places, like Italy and France, still use the old low yield "original" wheat. I learned this painful lesson when I thought I had gluten allergy. I can't eat any kind of bread in the US. But when I went to France, I had no problems. Turns out (AFAIK), high yield wheat is also really hard to digest... I only use French flour now.
- boomchinolo78 3y agoAlso, AFAIK they don't add iron shavings to it
- taeric 3y agoI'm afraid to ask?
- boomchinolo78 3y agoThe form of iron "supplementation" universally added to flour in the US is little more than that. There's some theories that this impacts gut bacteria, particularly the ones associated with B-vitamin. Iron shavings -> bad bacteria -> poor Vitamin B status -> intestinal lining damage -> celiac, allergies and autoimmune TLDR; bread in the US makes people sick, not in Europe
- WirelessGigabit 3y ago<rant> Bread in the USA is an abomination. There. I said it. Any bread in the normal isle that you can buy and have on your counter for over a week, where it still looks and feels and tastes the same is an abomination. It is not bread. It is a super-processed food which makes you initially feel full but digests very rapidly, leaving you hungry again. 100 calories of engineered US bread compared to 100 calories of steel cut oats is a good example. The latter will keep you full much longer. I remember going to an actual bakery in Belgium, you know, the guy who wakes up at 3AM to make bread. Get a fresh bread. Still warm. If you leave it on the counter for 2 days it is rock hard. Because it is unprocessed (or at least a lot less). I guess we have to thank Kroger for putting the bakeries in the US out of business. Wonder 'bread'. I wonder if it's bread... </rant>
- coffeeling 3y ago> Any bread in the normal isle that you can buy and have on your counter for over a week, where it still looks and feels and tastes the same is an abomination. Sourdough does exist and keeps well.