raison d'etre - reason why
We've had enough with all those characters out there selling chemistry for food and hype for nutrition (right on our face, 24/7, in any and all present and future media, throughout the universe, in perpetuity). And so, we took a breath, created this simple public space and devoted it to un-branded food, un-sponsored ideas and un-attached well-being.
Here's what we're up to: no food-related advertisements, no logos, no brands, no sponsors, no fads, no "diets", no... "technofoodology", molecular cuisines, "latest creations" and the like. All we're here for is just... food; the way common sense used to have it, our fellow citizens think about it, and our elders used to make it. (That simple a raison d'etre.) (Yes, we're from Canada.)
Enjoy this space! Drop by from time to time; share a recipe if you feel like it; sign up for notices about new content, if you wish; spread the word, if you think it's worth it; and, who knows, maybe even take it "...easy, easy like a Sunday mooooorning". (After all... it beats the alternative. :)
We were as confused as anyone else; and then we observed that in the humble world of our grandparents and their traditional cooking, diets and cuisines... there is no confusion at all: of course you eat eggs; and of course you don't. Of course you eat butter; and of course you don't. All in moderation!
No wonder why, generation after generation and century after century, traditional cuisines stay stubbornly relevant to our lives. Even science affirms the wisdom of traditional cooking time and again when it gets the chance. E.g. tomatoes and olive oil.
When tomatoes are eaten along with healthier fats, like avocado or olive oil, the body's absorption of the carotenoid phytochemicals in tomatoes can increase by two to 15 times, according to a study from Ohio State University.
Umm... combining olive oil with tomatoes dates back to... the 15th century AD?
All in all, we discovered so much uncharted, humble and delightful human sense in traditional cooking and cuisines that we (guys-and-gals-next-door, that is) thought to introduce each other to our culinary traditions; cook; learn; perhaps dig into some science; exchange recipes, invite to our table family and friends and crack a joke over a hearty, healthy meal.
How much confusion can this create, after all?
traditional food - definitions
What are traditional foods?
In a nutshell, based on EuroFIR's definition of traditional food:
TRADITIONAL FOOD is food conforming to established practice or specifications prior to the Second World War. *
TRADITIONAL INGREDIENT (RAW MATERIAL OR PRIMARY PRODUCT) means raw material (species and/or varieties) or primary product that remains in use today (since prior to the Second World War). (In other words, no processed foods.)
TRADITIONAL COMPOSITION is the uniquely identifiable composition (in terms of ingredients) that was first established prior to the Second World War and passed down through generations by oral or other means.
TRADITIONAL TYPE OF PRODUCTION AND/OR PROCESSING is the production and/or processing of a food that:
Has been transmitted from generation to generation through oral tradition or other means,
Has been applied prior to the Second World War and remains in use today in ways that maintain the food’s intrinsic features such as its physical, chemical, microbiological or organoleptic features. (In other words... blow torches, microwave ovens, juicers and the like ... are out of this picture.)
The EuroFIR definition of traditional foods was acknowledged by the Food and Agriculture Organization (FAO) at the 26th FAO Regional conference for Europe in Innsbruck, Austria, on the 26th-27th June 2008.
* We (myFoodistry) take an exception with margarine and hydrogenated oils; although they were invented prior to WWII we don't consider them to be natural foods.
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MYFOODISTRY is based in Toronto, Ontario, Canada, sacred land that has been home to human cultural activity for over 15,000 years. We honour and acknowledge the original caretakers of this land: the Mississaugas of New Credit, the Haudenosaunee Confederacy, the Anishinaabe and the Huron/Wendat, and all peoples and living beings who are unnamed in history.
welcome to myfoodistry!
In the Imagine section we list suggestions about literature, non-fiction books, feature films, documentaries, news, articles and opinions about food, well-being and a few other topics that we find interesting.
In the About (this) page you will find - among other things - the reason why we started this blog.
Got a recipe? :) Yes? Will you please share it with us?
Do you have a suggestion about an idea, a book, a film, a documentary, a talk or an article that you'd like everyone to know? Feel free to Contact us!
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We are so not chefs ?
We so do not enter our kitchens rolling up sleeves, ready for "a challenge" ?
(We left this kind of fiction to mass-media, where it belongs.)
We just... follow (the kind of) recipes that put amazingly good food on our table - and we thought to share recipes with other people. That's all. :)
We chose traditional cooking because we found that the vast majority of traditional cuisines are about maximum pleasure, dietary balance and better health by way of minimum-to-no-cooking-skills and as little effort as possible. (We know it sounds like too good to be true, but, well, some things are good, and true, in the same sentence.)
Yes, there's little innovation in comfort food and traditional cooking; but continuous novelty is a burden of the restaurant market, not our home. (Honestly now, have you ever craved ... "molecular cuisine" ?)
And so, there's neither drama, nor tension, nor cliff-hangers in what we do; but there's a lot of good, hearty, healthy, delicious food coming out of it.
Just cook a recipe and taste for yourself. ;)