Food – It’s What’s for Dinner


In the midst of all the Corona confusion, with restaurants closed and supermarkets crowded with mask-wearing cart-pushers, we thought it timely to do a brief around the campfire chat about what we can all agree on: most people don’t know how to cook. As with most things in life, however, things change, and just as our ancestors saw the need to celebrate life through a meal, with the chaos of the outside world, right now might be a time to rediscover this ancient art.


Myth of the 20th Century – Episode 169 – Food – It’s What’s for Dinner

— References —

– American Cookery, Simmons (1796)
– Directions for Cookery, in its Various Branches, Leslie (1837)
– The Jungle, Sinclair (1906)
– Joy of Cooking, Rombauer (1936)
– The Century of the Self, Curtis (2002)
– What did peasants eat in medieval times?, Modern History TV (2018) –
– What did rich nobles eat in medieval times?, Modern History TV (2018) –
– Banana Imperialism – Central America and the Rise of the United Fruit Company, Myth of the 20th Century (2020) –
– What was the average height of different armies in World War 2? –


2 Comments Add yours

  1. Roast Beef says:

    Wahmen can’t cook. Nor can they bake.

    Baking tips: beyond getting the recipe right, temperature control is key. Get an oven thermometer. Gas fired oven is best for baking. Fan forced is handy as you can quickly adjust oven temperature as the product is baking, by switching the fan on or off (and by adjusting the gas mark). For cakes: make sure your ingredients are taken out of the fridge in advance. Butter/eggs/milk etc all need to be at the same (room) temperature. Bread dough ferments best at 28C (83F). Use a probe thermometer. Adjust water/milk temp accordingly.

    Bonus: make your cakes, bread & pastry by hand, from scratch. Use butter. Creaming the butter and sugar is a good workout, as is kneading bread dough, and smashing out puff pastry.

    Great show


  2. Earl Shetland says:

    The microwave, and TV dinners, began to show up in the ’50s. A microwave-centred cookbook offered instructions on how to cook an entire chicken in a microwave.

    So maybe the ’50s were a civilizational zenith, but maybe we flew too close to the sun. Every fruit became available all the time, and seasonality and regionality – ties to nature – were lost.


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