Research on Old World Eating
One of the focuses of my practice is on the traditional food preparations, such as fermentation, of different cultures around the world. I believe that such traditions, which are declining with modern processing and appliances, are important to the quality of what we eat, and ultimately how our food creates new cells, combats disease and aging, and even affects our thoughts and moods. These traditions are also the key to the great mystery of “what to eat.”
In this capacity, I work with clients to discover how the foods and culinary traditions of their ancestors relate to them today, and I am working on a broader research project to cull together what’s left of the great “true” culinary traditions of different societies, building on the research of pioneers such as Weston Price and Daphne Miller.
I welcome your contributions to my research. Without the rich history of your family traditions, my research would be incomplete, so please contact me to share your experience with “old world eating” or if you know of any recipes, books, or other resources that might help me in this endeavor. Thank you for your generous support.
(Photo by Kristy Bredin)