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in walk to the market i m sure she bought other stuff when there if i was with her there were prawns in a little bag to keep me quiet after buying fish she probably stopped at the bullring market for fruit and veg probably with me whining as i hated the market then it was busy and noisy and i was terrified of losing mum i was a very small child remember then she we returned home if she was carrying a lot she might get a taxi lacking a car meant we used lots of taxis if she didn t go into town she might walk up to the shops in selly oak that were 10 min away and she would stop at the greengrocer the butcher and the baker to get our different food supplies oh and the shops were closed wednesday afternoon and sunday and probably all closed by 5 30 every day and earlier on saturdays and she worked full time after i was about 9 years old i don t remember when the first supermarket came to birmingham the first i remember was a sainsbury s in northfield that must have opened around 1975ish northfield was south of us away from town so we didn t go there very often as town was more exciting i remember sainsbury s have so much choice and they pumped out bakery smells into the shopping center in a fit of honesty i should point out because my brother will if i don t as we got older and independent it is was more likely that my brother and once he left home myself buying the food in town actually dad might have bought the food before we did so while mum had it tough she gladly gave up her responsibilities for food shopping as soon as she could so i refused those delicious cod or plaice fillets she had made such an effort to buy and demanded fish fingers her solution was to hand make fish fingers because she didn t have enough to do all ready i was really disappointed truly all i was hoping for the bright orange coated bird s eye fish fingers that i got at friend s house that was real food posted in food personal tagged food food systems personal history processed food story tasty tuesday health knowledge and flavors posted on 6 jun 2018 by cat i just found out about a new fao publication which has recipes from women who live in latin america and the caribbean health knowledge and flavors the purpose is to recover culinary knowledge while recognizing women s work in improving the nutritional quality of traditional foods i m intrigued with some of these recipes and looking forward to trying them i also see that there are a number of ingredients that i don t know so it will be interesting to see if i can find them in southern nj posted in food tagged books fao recipes food ways sea biscuits posted on 30 jan 2018 by cat oldest ship biscuit this specimen appears at the maritime museum in kronborg castle elsinore denmark the biscuit dates from 1852 image paul a cziko https en wikipedia org wiki hardtack media file oldest_ship_biscuit_kronborg_dk_cropped jpg it has been an interesting journey doing the research on sea biscuits and i am sure there is more information i haven t found doing a quick internet search sea biscuits are the navy s equivalent of hardtack which is a relatively new comer as it was named by the 19th century american army given the simple recipe mix flour and salt with water to make a dough roll out into patties bake in a medium oven for 30 min at least twice these biscuits were probably around in prehistoric times and still surviving in some hidden cave somewhere these biscuits last longer than flour as they have a lower moisture content and water activity one disadvantage is that sea biscuits will absorb moisture if the humidity increases this was a problem when royal navy ships first traveled in the tropics when i travel even on short journeys i am in the habit of carrying some food and water with me travel delays on trains and planes have been part of my travel experience and i prefer to know i have food rather than hope i can buy something if necessary travelers need food that has a long shelf life is robust safe to eat and calorie nutrient dense many travelers food is dried as removing the moisture extends the shelf life by essentially making the food inedible to bacteria while removing water has the advantage of stopping bacterial growth it doesn t always give us a food that is robust and could stand up to the rigors of travel there have been a number of times i have reached into my rucksack for a cookie biscuit and found crumbs not the snack i was hoping for the sea biscuit has more in common with terry pratchett s dwarf s rock cakes than any modern cookie or cracker so robust that typically sea biscuits need to soaked overnight or smashed with a hammer or rock to able to eat it sea biscuits are the original cracker that was crumbled into new england chowder probably because that was the only way the biscuits could be eaten the british navy used to bake dry their biscuits 4 times so if you think biscotti are hard to eat without dunking double the force needed to bite into a sea biscuit and book that trip to a dentist to replace your teeth they were so hard that apparently an american civil war soldier wrote a letter on the side of a hardtack and mailed it with the address on the other side and it survived in the mail without any protection no wonder british soldiers were envious of american food rations in world war 2 in the process of making sea biscuits you knead the flour and water together this allows for gluten formation and most of the recipes have a 2 1 ratio of flour to water which is perfect for gluten formation gluten is the protein that gives bread its springy texture and the network of gluten stays in place once heating is complete which means that bread keeps its structure after baking while soft bread goes stale very quickly due to the retrogradation of starch the starch in hardtack is probably all retrograded before leaving the oven an interesting question would be to find out how much starch granules hydrate and swell in making of sea biscuits is enough for the starch molecules to gelatinize perhaps the water is removed too quickly for gelation and retrogradation occurs very quickly with little rearrangement of the starch molecules confused see my post on starch here if you want to make your own sea biscuits there are lots of recipes online due to reenactors and survivalists wanting a food that is traditional and or last a long time they are also popular in hawai i and alaska personally i would prefer water biscuits or scottish oatcakes carefully wrapped than a food that is hard to eat trail mix would be more desirable still however if a zombie apocalypse is ever threatened i know what i could bake to help my long term survival references all references visited on 29 january 2018 https en wikipedia org wiki hardtack background https www wikihow com make hardtack recipes http www survivalnewsonline com index php 2012 02 hardtack a great survival food stock recipe http cookit e2bn org historycookbook 904 hardtack ships biscuits html recipe http www gone ta pott com hard_tack_sea_biscuits html recipe and history https youtu be fyjcjugufvg video history and recipe https reclaimingtheloaf wordpress com 2012 03 01 biscuits history http www foodtimeline org foodcookies html shipsbiscuit and http www foodtimeline org foodcookies html hardtack history http www menshealth questions net royalnavalmuseum org info_sheet_ship_biscuit htm history http militaryhistorynow com 2014 07 11 hard to swallow a brief history of hardtack and ships biscuit 2 history https www rmg co uk discover explore ships biscuit history http www janeausten co uk ships biscuit history posted in food science or molecular gastronomy food ways tagged food food ways science tasty tuesday travel food ways an introduction posted on 17 jan 2018 by cat dawn in the air so i am stuck on a plane eating rather tasteless penne and cheese while reading rob macfarlane s the old ways while rob writes about walking in a way that resonates he rarely eats my memory of walking seems to be centered around food whether it be the cadbury s fruit and nut squares that dad and i ate to keep us going the corned beef and ketchup sandwiches that dad loved our discovery when visiting the lake district for the first time of kendal mint cake or the afternoon teas at the end food was very much part of my venturing into the british countryside in fact i missed that most when i started hiking in the us as there was no pub lunch and no afternoon tea the second chapter in the old ways is an anthology of writers who have written about walking so many books to read i realized that i want to write about food the way rob writes about wildness i think food might be harder to do food is civilized and urbane cuisine has defined what we consider to be a meal snack beverage fruit and vegetable culture has defined food down to when we should eat what including the meals on planes why are we provided food on planes what is the history behind air travel and food after all food isn t bought to you on a train or a bus stage coaches had to stop at inns so passengers could get food on boats i guess food was provided or were steerage passengers expected to bring their own food with them what is the history of food on the move i read somewhere that our taste is affected by the pressure altitude air circulation on planes unfortunately these food providers aren t aware of that fact the overcooked broccoli was the only thing with any kind of flavor even though its texture had been destroyed the penne in white sauce was flavorless the texture was redeemed by some minor crunchy bits where it had been overcooked i have never liked cooked carrots so i can t judge what their flavor no wonder my seatmate bought her own sandwiches i tried to search food for journeys on google the problem is that there are lots of journeys centered around food mostly exploring the food of a new to you culture i tried portable food and discovered that lewis and clark took portable soup with them on their journey it wasn t very popular apparently glew by name gluey in nature the smithsonian has a good summary of food in space of course we have popularity of tang and freeze dried food thanks to nasa i checked through my library of food books in pickled potted and canned sue shephard has a chapter on great journeys that discusses some of the history of food on the move wealthy travelers on familiar routes were able to use monastery guest houses hospices and inns poorer people typically carried food with them as did all people travelling less well known roads a list of portable foods throughout the world includes a lot of dried or cured food such as dried fruit fish meat hardtack jerky pemmican and johnny or journey cakes later in the chapter sue discusses polar explorers who weren t so great at nutrition i remember being told by one of my nutrition professors that scott of the antarctic partly failed because he didn t believe that fruit was necessary to prevent scurvy sue agrees that scott failed because of malnutrition and exhaustion as a food scientist i am interested in the descriptions of what happens to food during travel the shelf life of dried meats and fruit dramatically decreased when ships reached the tropics this is probably caused by a mixture of the high humidity and heat at the other end of the climate spectrum explorers in the arctic and antarctic found that the extreme cold changed their food it must have been a shock to see that molasses had mostly solidified and that dried fruit was frozen tight in their wooden barrels sugar formed a funny compound is one description now i want to find out what that meant what happens to sugar at 32 o c references dismukes k and petty j i 2002 food for spaceflight nasa https spaceflight nasa gov shuttle reference factsheets food html macfarlane r 2012 the old ways penguin london rupp r 2014 the luke warm gluey history of portable soup national geographic http theplate nationalgeographic com 2014 09 25 the luke warm gluey history of portable soup shephard s 2000 pickled potted and canned simon and schuster new york chapter 13 great journeys smithsonian air and space museum nd food in space https airandspace si edu exhibitions apollo to the moon online astronaut life food in space cfm walker h editor 1996 food on the move proceedings of the oxford symposium on food and cookery 1996 prospect books devon posted in food food ways travel food tagged eating explorers food food ways journeys taste travel equity and the american idea posted on 18 oct 2017 by cat as an naturalized american i have always struggled with the idea of american exceptionalism especially considering the injustice i see daily through poverty and food insecurity could understanding equity help me appreciate the american idea two articles allowed me to start thinking about this question the first article is the american idea over i looks at the original ideology that lead to the founding of the atlantic monthly in 1857 the original mission statement if there had been mission statements in the nineteenth century was for the magazine to be an exponent of what they believed to be the american idea as expounded by theodore parker in 1850 he stated that the american idea was comprised of three statements that all people are created equal that all people possess unalienable rights that all people should have the opportunity to develop and enjoy those rights this article concludes that the american idea is essentially that prosperity and justice do not exist in tension but flow from each other and that s what we should be currently defending while i think i agree i am concerned that there are too many ways to interpret both prosperity and justice ii as someone moving into the food justice nonprofit world i ve read a lot of mission statements and vision statements and objectives that promise equity without necessarily defining what equity means to them i took equity for granted until i read the second article can we agree on this simple definition of equity iii in which equity is defined as it applies to nonprofits and philanthropic foundations equity is about ensuring the communities most affected by injustice get the most money to lead in the fight to address that injustice and if that means we break the rules to make that happen then that s what we do now i can see a way to make a connection between the american idea and equity considering this definition and looking at what the heck does equity mean iv and stop calling everything equity v i think equity is the last statement of the american idea thus we should make sure the american idea continues by giving the most resources as money to those communities who have suffered the most injustice so they can have the opportunity to develop and enjoy their rights footnotes i appelbaum y is the american idea over the atlantic magazine november 2017 https www theatlantic com magazine archive 2017 11 is the american idea over 540651 ii jen rovetti defining jus...
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