What you eat…

The saying goes that ‘you are what you eat’ and if a recent report in The Guardian newspaper is  true, lots of people in the UK are fakes! What with vegetable fat being passed off as cheese, prawns being mostly water and cupcakes decorated with plastic glitter, it seems that what we put in our mouths is not all that it seems.

I have been cautious about processed foods for a while now – I like to know what ingredients constitute my food and so my inclination these days is to make things from scratch. We make our own bread, pizza bases, cakes, soups, pasta sauces and even (sometimes) pasta. We process lots of our own fresh foods into readily useable forms – frozen passata, bottled peaches and apples, jams, jellies, dried chillies and so on – and so I feel quite confident that I know what we are eating. However, we do buy some things that are ready-made: tomato ketchup, baked beans, chocolate… so there are  ingredients that I don’t have control over.

Settling down with a good book

Settling down with a good book

Having an interest in the food that we eat I was attracted to a book that Candy Blackman mentioned on her Cakes blog a few weeks ago: Harold McGee: Food & Cooking. An Encyclopaedia of Kitchen Science History and Culture. I don’t really need any more recipe books, but a source of reliable information about food and cooking seemed like a great idea. Despite being a massive tome, this book makes for surprisingly engaging reading, containing information on the history of everything from chocolate to saucepans, along with nutritional information, food chemistry and cooking tips. I am really enjoying dipping into it a little each day. Of course it doesn’t tell me about the plastic glitter that I might find on bought cupcakes, but for that I probably need a book on petrochemicals, not food!

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