We all love to change the traditional ways of making food but what we don’t expect is that we are introducing new elements in the game of food. Food is chemistry and what we do to it has repercussions to the end product and to our health. However, it is fun to experiment and to explore creative foods and ideas. The problem is that traditional recipes come to us with rules and restrictions and we need to know when and why to make changes to them. Or not. Like cooking spinach with a fat and an acid to make sure the iron is absorbed in the body- something that I did on a regular basis. So this changed when I put spinach in a smoothie with a banana and yogurt. There was no fat or acid added. Spinach, a green micro-nutrient was a total loss to my system and to the process of setting up a new routine.
And consider dal or lentils.
A nutritionist I follow on instagram gave me some details on lentils. She posted about the lentil cheela with lots of vegetables and that got me thinking to how when my father suffered with kidney and liver problems and the doctor suggested eating less toor dal or any dal (lentil). He was a mid-life teetotaler, so alcohol was not the reason. The nutritionist said this about the dal intake- “…Ayurveda has already prescribed ways to prevent the ill effects of lentils. Think about our dal ka tadka with asfoetida, garlic, cumin and chillies or sambar that is made with tamarind and a tadka or the various fermented lentil preparations. The oxalates and purines in lentils are associated with oxalate type stones in kidney but if lentils are cooked according to Ayurveda prescribed ways and one consumes enough water, there is no need to worry.”
Thank you Sangeetha Khanna for this, and I would suggest you follow her blog and posts for more interesting information on food and nutrition guidance.
Memory, nostalgia are a part of food.
One of the socio-psychological infrastructure of a community is it’s food practices and rituals. The rituals, mores related to it, have a binding quality. At the same time these are the reason for oppression in many ways. But how are they oppressive? Lets break it down in a way where one can dissect and examine it.
Food is an integral part of a life as it provides the nutrition needed but also a social fact wherein it is consumed in an environment that has the companions, significant others that participate in the process. If the food is bought, it has a easy albeit a monetary value but is also a matter of affordability and can be seen in two ways. If you can afford to buy optimal, nutritious and good food, then you belong to the high income economic bracket. If you are unable to buy it but instead buy sub-optimal, low on nutrition, cheap food then you belong to the low income category. There are variations to this which can be explained but that is another write-up.
Food interrupts lives on a daily basis and this interruption is something of an ongoing challenge. It is in a sense oppressive as one is always having to think of food for the self, for the offspring and maybe a partner if that is available. First it is in this sense about tastes, likes and dislikes of all the people mentioned second it is about tradition that may or may not be healthy and third, it is about preparation- which is all work with a set agenda. This is an interruption because it keeps one away from engaging in otherwise useful pursuits. (And yes, there is an argument to be made for making this interruption a useful pursuit in and of itself).
Some of the tropes that come to mind, growing are stories around food, festivals, rituals, ways of life that are still the binding factor for families and communities.
Food is about the nostalgia and at the same time a battleground for oppression.