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Nice fish – from the factory

"Fine fish – factory" "Göran Greider on the locally-produced dreams – and an unexpected tribute to industrimat" "Spring is almost here. Soon I can step

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Nice fish – from the factory
"Fine fish – factory"

"Göran Greider on the locally-produced dreams – and an unexpected tribute to industrimat"

"Spring is almost here. Soon I can step out and pick with spruce to make the granskottlemonad. It is simple. Just add the shoots a few days in a team with sugar and lemon and you have a deliciously healthy drink. "

"In The nordic countries in the pantry, by chef Johan Björkman, I see other ways to use the fir -, for example, flavour, rapeseed oil or do the caper of. His book consists of advice, tips and good photos and shows how out of the forest and the land can acquire a nordic vinterskafferi. How about nässelsalt? Dried vresrosblad? Fläderblomsvinäger? Here is a nice recipe for baked artichokes, which takes on the taste of the small hard shell."

"Avidly browsing my taste buds through spread after spread. So here I want to live and eat, I think wistfully, and so the dream of countless people in the rich world now, Away from all the industrial food! Purchase raw materials from as close as possible, inculcates Björkman strictly. So reads the matevangelium which is now being preached from all sides."

"Then do I turn up the gospel and stand there in a tidspressad reality. It takes half a day to pick five, six liters of fir -! Ideally, the landowner asked for permission because of his wealth, which stands on growth. "

"Whence comes the lemon I need for the lemonade? The sugar? The citric acid? The jerusalem artichokes, I buy often at the grocery shop, to put on the spring. Björkman provides easy-to-understand instructions to dry and ferment the summer and autumn vegetables. "

"But it takes a lot of energy when herbs and other things to dry in the oven heat a half day or more, unless bought in a special drying cabinet (only around 2 000 sek in trade)."

"Mattankarna err. I headed further and further away from the original, locally grown and further and further into the modern industrial maze. How much of this has a plain working man time with? More than we think, in and of itself: - Select an american tv-series and you have the time for a saftkok, a few jars of pickled carrots or a fresh bean pesto."

"håkansson's compelling book cut across all of our hallstämplade desire, but feels true."

"When I start to read måltidsforskaren Andreas håkansson's Food, myths and machines on the ”industrimatens glorious history” plunges down from a light of the gospel to the harshest verses in the Old testament. One is driven, like Cain, out of paradise, and reference is made to worn among the thorns and briers of the desert. "

' And the: the road back to the in all cases, a corner of the matparadiset go through industrimaten. Håkansson's compelling book cut across all of our hallstämplade desire, but feels true. Just take this with the fresh fish. Without matindustrins fantastic for storing frozen embryos – a time inspired by the inuit frysteknik! – would the absolute majority of the population to be reduced to salt herring on thin instead of a lovely industrial blocks. "

"Or the peas! To open a package of frozen peas and see them reborn to almost nyskördat condition and make pea soup on them is a modern miracle."

"”Many ängslar over industrimaten. As livsmedelsforskare, I am convinced that it does not need to be poor”, says Håkansson. He believes that industrimaten would need to their stories about the thousands and thousands of years of ingenuity and democratisation of the food."

""

"So he goes off and tells ketchupens history, from the roman fish sauce produced industrially by the fish guts that would otherwise be thrown – to the modern american ketchup that liberated housewives from terrible ättikstinkande stew in a cramped kitchen. "

"And it works! When I one day take up the bottle out of the fridge as it says Felix on I will be standing there pensive. Herbert Felix was the genius konservexperten of jewish descent, who fled from Austria and ended up in Swedish Eslöv, sweden, and finally freeing the world from the ketchupeffekten, by putting the sauce in plastic bottles!"

"Love the food industry is impossible, it has a lot of evil on his conscience. But also very good, in the literal sense of the word. "

"Håkansson is, unfortunately, completely uninterested in the capitalism food is packaged in, but this is the bread story, as well as glassens ”class trip” from överklasslyx to the joke. We follow the path from the beginning of civilization, when the beer is not the least was a way to preserve the water, to today's industriproducerade layer and microbreweries."

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"Two books, two matvärldar. Love the food industry is impossible, it has a lot of evil on his conscience. But also very good, in the literal sense of the word. If a world population of almost ten billion should have something to eat, we learn to not come away matindustrins efficiency – nothing is thrown away! everything can be used! and in a way, democratisation of the food. "

"the Dream that each one becomes its own produced and prepared, we still need to dream, otherwise we are barbarians."

"of" Food, myths and machines n– industrimatens glorious history"

"" nordic pantry"

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