In the News: functional foods, the best cookbooks ever, and good advice from sports psychologists
ALSO new Weeknight Hero Recipes to get you through the week
“Despite its millions of recipes, the internet hasn’t killed cookbooks.”
The NYTimes recently published their list of the 25 most influential cookbooks. I flagged the article to read later, and then realized I never did. Perhaps my indifference was due to… what? subconscious skepticism? yet another list?
Article NYTimes: “The 25 Most Influential Cookbooks From the Last 100 Years”
But then, this past week Food & Wine released their list of the 35 best cookbooks ever (ever?!) and the timing of these two together prompted a deeper look. Seemingly an impossible task, I would find it very difficult to choose my 25 favorite cookbooks or what I think influenced food culture the most over the years — so what did the experts come up with?
Article F&W: “The 35 Best Cookbooks of All Time, According to Chefs and Our Editors”
I immediately do three things when reading both lists: 1) see which cookbooks on the list I own, 2) see which cookbooks I am familiar with, and 3) make a note of which books I just completely missed out on. Turns out a pretty equal balance between all three. One thing I purposely side-stepped was engaging in what was potentially missing on either list, although this topic would make for rich dinner conversation.
A few observations about the lists…some overlap, but not as much as you may think:
Cookbooks that appear on both lists
The Joy of Cooking, The Zuni Cafe, Moosewood Cookbook, Mastering the Art of French Cooking, The French Laundry Cookbook, The Taste of Country Cooking, Essentials of Classic Italian Cooking
Authors that appear on both lists but for different cookbooks
Fuchsia Dunlop (Every Grain of Rice, Land of Plenty), Jacques Pépin (New Complete Techniques, La Technique), Julee Rosso and Sheila Lukins (The New Basics, The Silver Palate)
The NYTimes article is a product of their T Magazine, so it is less of a listicle and more of a vibe. It’s a conversation between five food experts (chefs, restaurant owners, editors) focused on cookbooks that have influenced and shaped culture, and perhaps provide an anthropological perspective of a moment in time. It is a visual spectacle with pictures of early editions of some of the cookbooks, including the self-published (!!) version of the Moosewood Cookbook. It also explores beyond the obvious classics to some important books with a broader scope such as The Art of Fermentation and Diet for a Small Planet.
Functional Foods and the Power of the Health Halo
As our modern food supply continues to be more engineered, and with new innovations in processing, I don’t see functional foods falling away.
Article F&W: “Repackaging Diet Culture: How ‘Functional’ Food Took Over the Snack Aisle”
This article is a smart analysis of the ecosystem that surrounds these foods. Standing in the grocery aisle, it is very easy to be lured by the claims and bright packaging. Or by the social media blitz. Therefore it can get lost how manipulative these products can be, not to mention their usually high price tag. LOTS of good information here and I appreciate the comprehensive take. Often these products want us to focus on one nutrient (or buzzword - probiotics! more protein!), while continuing to perpetuate unhealthy diet culture connections to our food choices.
And the kicker of the article is perfect. If you want to have Twizzzlers (or gummy worms or jelly beans…) just eat it for what it is. Soda is still soda and candy is still candy.
And to add fiber or probiotics to your diet, stick to sources that offer the whole package (100% whole wheat bread, vegetables, fruit, beans, quinoa), for probiotics add some kefir in your smoothie.
Five Small Habits Sports Psychologists Wish Everyone Did
Some good advice here that applies to anyone (not just athletes!) on navigating life. I can confirm the push-ups advice works every time. Same for a fast-paced dog walk around the block.
From The Athletic: “Five Small Habits Sports Psychologists Wish Everyone Did”
Recipes Ideas for the Week: Weeknight Heroes
Weeknight Hero Recipe (working) definition: So far, I think these are the essential requirements to define one of these recipes: very fast to pull together, simple ingredient list, healthy, and everyone loves it (kids included!).
Recipe from NYT Cooking: Spicy Ginger Pork Noodles With Bok Choy
Modifications and tips: This is one of those recipes that you can completely make your own. I always lower the soy sauce (and you can also substitute reduced-sodium soy sauce), and bump up the veg. I make it with these brown rice ramen noodles. This recipe is a great use for spring garlic if you can find it.
Recipe from Food52: Jamie Oliver’s Crispy Chicken Legs With Sweet Tomatoes & Basil
Modifications and tips: Another super flexible recipe. I add in the cannellini beans and skip the potatoes. Super easy, always delicious. Great with a side salad of spring greens.
Thoughtful Food Nutrition is a consultancy that specializes in nutrition counseling and food policy consulting. Appointments and more at www.thoughtfulfoodnutrition.com.