Dr Annie Gray Wikipedia, Partner, Books, Age, Married
Dr Annie Gray Wikipedia, Partner, Books, Age, Married – Dr. Annie Gray, a food historian who frequently appears on Radio 4, explains why the popular advice to “eat what your great-grandmother ate” for better nutrition may be misleading.
Dr Annie Gray Wikipedia, Partner, Books, Age, Married
Don’t consume anything that your great-grandmother wouldn’t recognize as food, according to some experts, but Dr. Annie Gray (Ph.D.) isn’t so sure. The food historian claims that eating like your ancestors did could cause gout. Over a video call, she explains, “People romanticize the past.” They believe that everyone lives in peace with nature, but they fail to remember that the poor’s diet was deplorable in many respects, just like the food of the wealthy.
Dr Annie Gray Bio
Gray, a broadcaster, author, and cook, has spent more than a decade specializing in the history of food and dining in Britain, with a focus on the 17th century and later.
She has consumed everything under the sun, from kangaroo brain cakes (which, to be honest, “tasted a bit like spam”) to a “epic” boar’s head during a Tudor feast.
Her most recent book, also titled The Kitchen Cabinet, which explores Britain’s culinary past and present, was released in September 2021. She has been a frequent panelist on BBC Radio 4’s The Kitchen Cabinet since 2012.
She is thus possibly well positioned to say that criticisms of British food are “total baloney.” She claims that in addition to traditional British foods like roast beef, fish and chips, and pork pies, Britain also has a rich culinary history.
She does, however, think that British cuisine suffered after World War II, which is another reason why emulating your great-grandmother’s or grandmother’s diet might not be the greatest course of action. “I believe that many people are unaware of how severe rationing was during the war. However, after the war, it got worse,” she claims.
She claims that in addition to traditional British foods like roast beef, fish and chips, and pork pies, Britain also has a rich culinary history.
She does, however, think that British cuisine suffered after World War II, which is another reason why emulating your great-grandmother’s or grandmother’s diet might not be the greatest course of action. “I believe that many people are unaware of how severe rationing was during the war. However, after the war, it got worse,” she claims.
And when you consider how quickly children grow up, you are eight when the war ends but likely married with children by the time rationing is lifted. There isn’t really a possibility to develop or transition in knowledge regarding delicious eating.
Variety of Food through Time
The range of foods we eat today is one of the largest distinctions between historical and modern diets, claims Gray. In the Victorian era, apples came in 3,000 different types; today, the average supermarket has five varieties, all of which have undergone enzyme treatment.
We’ve both cut back on the number of foods 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.
A few vegetables, including salsify (a root vegetable with an oyster-like flavor) and scorzonera (a parsnip-like vegetable), have completely vanished from modern diets. All parts of the animal, including the meat, were consumed, but meat was “very much for the rich”.
We have this erroneous impression that everyone had copious amounts of meat prepared simply with a few veggies on the side, she claims. But it’s only a tiny snapshot, I say.
Similar to today, food and flavor preferences changed over time. For instance, the medieval aristocracy’s cuisine featured a lot of Persian spices. At the end of the day, according to Gray, “there’s bad and good cooking in every era of history.”
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Categories: Biography
Source: vothisaucamau.edu.vn
