Category: Culinary traditions

Soybeans have been an integral part of the Japanese diet for over 2,000 years, evolving from a precious protein source to an everyday staple. So, do they eat a lot of soy in Japan? The answer is a resounding yes, though modern consumption patterns are shifting, with older generations consuming more traditional soy-based foods than the youth.

Over centuries, Italian dining rituals have evolved, with one tradition, eating a simple green salad after the main course, consistently remaining a central practice. Why do Italians eat salad at the end of a meal? This practice is more than just a preference; it's a deliberate choice rooted in digestive health, flavor balance, and cultural history.

For some California Indigenous groups, acorns were a dietary staple for over 9,000 years. Yes, Native Americans ate acorns, which served as a crucial and abundant food source across various tribes, though their preparation and importance varied by region.

While the idea of a fixed four-meal schedule might seem unusual, traditional Mexican culture often incorporates more than three distinct eating opportunities throughout the day. This rhythm is built around the day's heaviest meal, *la comida*, and includes several other smaller eating events.

For observant Jews, mixing meat and cheese is strictly forbidden, a dietary rule rooted in ancient religious texts and traditions. The reasons behind the question, 'why don't you mix meat and cheese,' are primarily theological and historical, though some also cite controversial digestive theories.

With over 4,000 recorded bean varieties and an unwavering place in its national diet, Brazil stands out as the country famous for beans. This legume is deeply intertwined with Brazilian identity, from everyday meals to the iconic national dish, feijoada.

According to the Food and Agriculture Organization (FAO), Japan is one of the most important markets for mackerel globally, consuming vast quantities of the oily fish. This confirms that not only do they eat mackerel in Japan, but it is a fundamental part of the nation's culinary identity, enjoyed in countless preparations.

According to research by Assam Agricultural University, fermenting cooked rice for just 12 hours can increase its iron content by over 20 times, revealing one of many reasons why people eat fermented rice. This simple, centuries-old practice transforms a dietary staple into a potent health-boosting food, treasured in cultures worldwide for both its nutritional profile and culinary significance.

Rooted in traditional Chinese medicine, many Chinese beverages are consumed before a meal to aid digestion and warm the body, preparing the stomach for the feast to come. This practice, which extends beyond simply drinking water or tea, is a cornerstone of a healthy and balanced meal. So, what do Chinese drink before food to kickstart their culinary journey?

The well-known English nursery rhyme, "Pease Porridge Hot," mentions the porridge being "in the pot, nine days old". This peculiar line reflects historical cooking practices, food storage limitations, and the endurance of a dish like pease pudding through repeated reheating.