Food & Drink » Glenda Bartosh on Food

Food and drink

Tempeh in a teapot: A bit of mould, a mound of soybeans and a lack of spoonbills

by

comment

Page 4 of 4

Trends in all things edible do come and go. The Culinary History of Food notes that Europeans developed a new taste for vegetables round about the second half of the 16th century. As the number of plant species served at “better tables” increased, the number of animal species decreased, with animals such as cormorants, storks, swans, cranes, bitterns, spoonbills, herons, peacocks, whales, seals and porpoises disappearing from cookbooks and from markets, thank goodness some naturalists would say. One exception was scoters, those large black diving ducks with the fancy, bright orange bills you can see plying the waters of our coast in winter. Despite their obvious bird-like attributes, such as feathers, these were classified as “fish” by the church and as such were deemed suitable for Lent for a considerable time.

 

Glenda Bartosh is an award-winning freelance writer who finally saw her first spoonbill in Costa Rica, thankfully not in a pot.