Please be patient while we upgrade this board!
https://everydaysystems.com/bb/
we had to make real efforts to get to more "traditional" and more "healthy" and more "delicious" fare, There were gasp 
several McDonalds and we were quite surprised and saddened ... oh well, I guess American's are not going to be the only ones who have to learn the hard way that stuff is just not good any way you look at it!Nancy Harmon Jenkins wrote:Recent decades have seen an increase across the board in meat consumption, as well as a huge impact on traditional diets from highly processed foods. (One of the most insidious invasions of the latter has been in the form of individual snacks for kids, heavily sweetened and salted and replete with the most unhealthful kinds of fat -- all conveniently packaged for Mediterranean moms to pick up at the local supermarket, a snack a day for each child in the family, to be tucked into each little book bag as they set off for school in the morning.) Even more dangerous, from the perspective of health and flavor alike, has been an increase in the use of cheap refined vegetable oils in place of traditional olive oil. Still, if you think of diet as a pattern, rather than as a collection of individual foods or meals, much of the traditional diet remains intact, and health profiles continue to be positive, with low incidences of chronic diseases, especially heart disease, cancer, and diabetes as a result.* Mediterranean countries continue to consume far greater quantities of fresh fruits and vegetables and far greater amounts of seafood than do North Americans.
*A recent trend among Italian public health specialists has been to decry what they call an alarming rate of childhood obesity. But I have to say that, after searching available crowds of children, adolescents, and teenagers in central and southern Italy, along with some colleagues from New York University's department of nutrition and food studies, we concluded that obesity appears, at least to our eyes, to be more conspicuous by its absence. Certainly it doesn't exist anything like the levels it has assumed in the United States.
I liked this post, too:Happy Cooker wrote:Scary stuff about the disappearance of native healthy food culture and replacement with the American kaka diet. Thanks, wosnes, for posting the link to the Greek blogger. You have opened my eyes to a great site. I really like this woman's POV; it's so nice to find a person living on the other side of the world and thinking so similarly--likewise for you all living not so far from me.
Here's hoping for a much improved new year.
I like the book; it's revised AND updated. There are new recipes and new information. I do have other of her books, but I really can't compare this to any of them, because they're all in storage right now (As are all the rest of my Mediterreanean cookbooks! I'm really missing them.) I like the books as much to read the information and headnotes on recipes as I do to actually cook from them.Mavilu wrote:Tell me Wosnes, how are you liking her latest book?
Is it worth buying if you have a couple of her books on mediterranean food or are the recipes a bit repeated?.
EDIT
Wait, so it's just a revised version of the Mediterranean Diet Cookbook?
You're welcome. I'm smitten with the foods of the Mediterranean and the way they approach food and eating. I think there's a lot to be learned from them -- especially that food isn't to be feared.Mavilu wrote:Ah, thank you, Wosnes!.
By the way, I forgot to comment that I also followed the link on the greek lady's blog when it was originally posted and I wanted to thank you for that.
wosnes wrote:My favorite foods are those of the Mediterranean. I just got Nancy Harmon Jenkin's new cookbook: The New Mediterranean Diet Cookbook (she wrote The Mediterranean Diet Cookbook about 14 years ago)
Don't know if it's synchronicity or just similar taste, but that day I had just been looking for another copy of Jenkins' book The Essential Mediterranean (2003) to give to a friend. Every time I make her something from it, she wants the recipe. I have no idea how much overlap there is in NHJ's books, but this one is great. I've been making bread from it recently.
I think The Essential Mediterranean is my favorite of her cookbooks, though I'm really fond of Cucina del Sole, too. I have all of hers except Flavors of Tuscany.Happy Cooker wrote: Don't know if it's synchronicity or just similar taste, but that day I had just been looking for another copy of Jenkins' book The Essential Mediterranean (2003) to give to a friend. Every time I make her something from it, she wants the recipe. I have no idea how much overlap there is in NHJ's books, but this one is great. I've been making bread from it recently.