If we're made of DNA passed from generation to generation and this DNA controls such things as skin tone, eye and hair color, propensity for certain diseases and even height and weight, it seems to follow that it would also have much to do with how our bodies respond to various fuel sources.
So I started thinking about my ancestry. Who I came from and where in the world they came from. I am largely of two origins. Norwegian/saxon and Portuguese. There's some Scottish in there, a smattering of anglo here and there, but for the most part it can be traced back to those primary sources. And what do they eat? Meat, fish and bread. My three favorite things.
The Portuguese diet;
The geographical and historical influences that inform Portuguese cuisine set it apart from the food traditions of its Spanish neighbors. Staple foods from North and South America, China, Japan and Africa obtained during explorations in the 15th and 16th centuries combine with native foods to create a flavorful, interesting Portuguese diet.
Staple Ingredients
The corn, tomatoes, chilies and peppers used frequently in Portuguese cuisine originated in North and South America. Baalhau, or salt cod, dries in racks in localities along the Portuguese coasts. Portugal uses rice more than other European countries, according to the Epicurious website, and couscous, a fine pasta, is a common ingredient from its Moroccan neighbors to the south.
Meat
Porco preto, or black pig, from the southern region Alentejo, is succulent and sweet, because the black pigs graze on fallen acorns. Chourico and linguica are cured smoked sausages seasoned with red pepper, garlic, herbs and wine. Morcela is blood sausage, a popular dish that may be the Portuguese answer to surf and turf -- pork and clams.
Cheese and Eggs
The cheese in Portugal is often made with sheep's or goat's milk. Quiejo fresco is a commonly used mild soft, creamy cheese. San Jorge is a cheese similar to cheddar from Azores, an Archipelago off the western coast. The Portuguese revere the egg; it may be their most heavily used ingredient. Fried and placed on top of meats and yolks in custards, the Portuguese use eggs in almost every course.
The cheese in Portugal is often made with sheep's or goat's milk. Quiejo fresco is a commonly used mild soft, creamy cheese. San Jorge is a cheese similar to cheddar from Azores, an Archipelago off the western coast. The Portuguese revere the egg; it may be their most heavily used ingredient. Fried and placed on top of meats and yolks in custards, the Portuguese use eggs in almost every course.
Dessert and Wine
Arroz doce is rice pudding with cinnamon. Custards are common. Flan is a custard with caramel added. Port is perhaps the most popular Portuguese wine. It originated in Oporto, a city in the north. An estimated 40 varieties of grapes, according to Frommers, and up to 50 years of aging form the complex flavor of port. The types range from white to full-bodied reds. Often consumed after meals, ports are paired with cheese and fruit.
The Norwegian diet;
Norway is located in Northern Europe and shares a border with Finland, Russia and Sweden. The Norwegian diet is based on tradition as much as it is on availability of produce. Only 5 percent of Norwegian land is suitable for farming of food products, and half of Norway's food is imported from other countries. Modern foods have snuck into the daily Norwegian diet, however and as of 2006, Norwegians were the top European consumers of frozen pizza.
------I KNEW there was a reason I like pizza so much, it's genetic.
Arroz doce is rice pudding with cinnamon. Custards are common. Flan is a custard with caramel added. Port is perhaps the most popular Portuguese wine. It originated in Oporto, a city in the north. An estimated 40 varieties of grapes, according to Frommers, and up to 50 years of aging form the complex flavor of port. The types range from white to full-bodied reds. Often consumed after meals, ports are paired with cheese and fruit.
The Norwegian diet;
Norway is located in Northern Europe and shares a border with Finland, Russia and Sweden. The Norwegian diet is based on tradition as much as it is on availability of produce. Only 5 percent of Norwegian land is suitable for farming of food products, and half of Norway's food is imported from other countries. Modern foods have snuck into the daily Norwegian diet, however and as of 2006, Norwegians were the top European consumers of frozen pizza.
------I KNEW there was a reason I like pizza so much, it's genetic.
Fish and Meat
Freshwater and saltwater fish is a major part of the Norwegian diet and is consumed more than other meats. Fishes include cod, haddock, herring, mackerel, trout and salmon. Ground fish dishes, crayfish and oysters are common in Norwegian cuisine, and boiled cod is a delicacy. Lamb is popular during the autumn months and is often used to make Norway's national dish, a peppered lamb with potatoes. Cold cut meats are also common, particularly for use on sandwiches, while reindeer, moose and duck are also consumed.
Fruits and Vegetables
The Norwegian growing season is only 100 to 190 days long, so seasonal and fruits and vegetables can be expensive during the long winter season. Many fruits and vegetables are imported, although root vegetables are ample in numbers. Norwegian consumption of fruits and vegetables used to be scarce, but has improved. A study published in the August 1995 issue of the "International Journal of Nutrition and Food Science" showed that 31 percent of Norwegian subjects consumed vegetables two times per week or less.
Freshwater and saltwater fish is a major part of the Norwegian diet and is consumed more than other meats. Fishes include cod, haddock, herring, mackerel, trout and salmon. Ground fish dishes, crayfish and oysters are common in Norwegian cuisine, and boiled cod is a delicacy. Lamb is popular during the autumn months and is often used to make Norway's national dish, a peppered lamb with potatoes. Cold cut meats are also common, particularly for use on sandwiches, while reindeer, moose and duck are also consumed.
Fruits and Vegetables
The Norwegian growing season is only 100 to 190 days long, so seasonal and fruits and vegetables can be expensive during the long winter season. Many fruits and vegetables are imported, although root vegetables are ample in numbers. Norwegian consumption of fruits and vegetables used to be scarce, but has improved. A study published in the August 1995 issue of the "International Journal of Nutrition and Food Science" showed that 31 percent of Norwegian subjects consumed vegetables two times per week or less.
Bread
Wheat can't be grown during Norway's brief farming period, so alternative grains are used. Traditional Norwegian bread is made of barley, oats, rye or potatoes. Norway's national bread is lefse, a flat bread that can be cooked without an oven. Bread is typically consumed at both breakfast and lunch.
Wheat can't be grown during Norway's brief farming period, so alternative grains are used. Traditional Norwegian bread is made of barley, oats, rye or potatoes. Norway's national bread is lefse, a flat bread that can be cooked without an oven. Bread is typically consumed at both breakfast and lunch.
Meals
A Norwegian breakfast usually consists of muesli cereal or bread and butter, accompanied by milk, tea, coffee or juice. Bread may be served with a large selection of toppings, such as jam, mackerel and tomato sauce, goat cheese, ham, salami and soft boiled eggs. Danish pastries make an occasional appearance at breakfast, as well. Norwegians typically pack an open-faced sandwich for lunch. Dinner is simple and usually consists of meat, boiled potatoes and vegetables.
So maybe there is a reason I don't like my veggies. Though I do need to start eating them on a more regular basis if I am going to get and stay healthy.
A Norwegian breakfast usually consists of muesli cereal or bread and butter, accompanied by milk, tea, coffee or juice. Bread may be served with a large selection of toppings, such as jam, mackerel and tomato sauce, goat cheese, ham, salami and soft boiled eggs. Danish pastries make an occasional appearance at breakfast, as well. Norwegians typically pack an open-faced sandwich for lunch. Dinner is simple and usually consists of meat, boiled potatoes and vegetables.
So maybe there is a reason I don't like my veggies. Though I do need to start eating them on a more regular basis if I am going to get and stay healthy.
1 comment:
I'm from German stock. Not only do I have the hips to prove it, but I LOVE meat, cheese, bread, and potatoes. I could eat that for dinner every night.
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