13 April 2009

historic cuisine

On tv tonight, Supersizer Go...


Restaurant critic Giles Coren and writer and comedian Sue Perkins grab their ration books for one week and chomp their way through the food of 1940s WWII Britain. During blackouts and air raids they eat spam and dried egg, have some GI's round for tea and see what Churchill was eating in his Cabinet War Rooms.

Fascinating stuff. A ration diet today would consist of much processed food with a long shelf life. Would high carbohydrate foods still be considered staples?

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