Future food, politics, philosophy and recipes for the 21st century

• Main Author: Tudge, Colin
• Format: Book
• Language: English
• Published: New York (USA) Harmony Books 1980
• ISBN: 0517541300; 9780517541302

Good cooking and selecting the right foods to grow and buy are essential to the future good and safety of our land and energy. A "rational" agriculture must be designed to feed more people. Cereals, pulses and potatoes ("food of the first kind") should form the basis of each country's farming effort. Grains become meals when garnished with fruits, vegetables or slivers of meat. Westeners need a new cuisine based on more nutritious foods which will be available in the 21st century. Meat must be demoted to "food of the second kind", which provides micronutrients and exciting flavors; vegetables and mushrooms also belong in this category. "Food of the third kind," include other edibles, such as wild foods, shellfish, nuts, berries and spices. A good diet need not be boring if culinary techniques are borrowed from cooks of past cultures and many countries. Gourmet recipes which exemplify the art of good eating include paella, dolmades, Scotch oatcakes, barley pilau with ground beef, pease pudding, couscous, seviche, pear soup, pesto and ratatouille