Taste, how do you like your food
Are we becoming a society that has lost its taste?
By taste. I do not mean in the way we dress, or the amount of dubious celebrity gossip we devour on a daily basis. I mean, in this instance, our taste buds.
We all appear to be concerned with perfection in every thing, which in itself is commendable, but when it comes to food, what may be perfection on the outside, is not necessarily so on the inside.
We seemed to be overly obsessed with gluten free, dairy free, going vegetarian or vegan & eating raw or natural foods, food miles etc, however, when it comes to what were are really putting into our bodies, we appear to ignore, what additives or preservatives are in a product & just munch away, as long as it looks perfect & suits our skewed values.
Last week, meat was discovered in two major supermarkets vegetarian ready meals. Wether this was an error on the production line, or an additive – such as gelatine – that had been overlooked in the recipe, it is yet to be known. The point is if we really cared about what goes into our mouths, we would be cooking our own meals from fresh natural ingredients, to ensure our meals are healthy, natural & fresh, not leave it celebrities & mass food producers, too persuade us that their products are the “best thing since sliced bread”.
It is strange, that as we have become so obsessed with food & diet, we seem to have a total disregard for the health & nutritional values of the very stuff that keeps our bodies both healthy & alive.
From my small converted Stable Kitchen in Wiltshire, I endeavour to provide my customers with, fresh totally homemade food, in which I also take the nutritional value into account.
Not for me bowls of the ubiquitous Coleslaw – limp white cabbage & soggy old carrots – smothered in artificial high calorie mayo.
All my breads are homemade, I offer five different varieties, all made with spelt & rye flours. Soups, in the winter, are all made with fresh local veg & my cakes are all made from my own recipes, being low in fat & sugar, some gluten free. I do not use butter cream or mirror glazes on my cakes, the cake itself needs to be full of taste & you really do not need the extra fat & sugar to mask the flavour. Ok, I know it may be ascetically pleasing, but your body won’t thank you for it, in more ways than one.
On a final point, a yummy, glutenfree Mummy, asked yesterday “What cake do you have” I pointed to the Strawberry & Lemon Mousse cake, pictured in the header of this blog & she replied “That’s not really a child’s cake” When I inquired as to why she said it hasn’t got any chocolate sweets & artificial gold stars on. Ahgggggggg.