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Globe and Mail journalist, Wency Leung, decided to conduct her own culinary experiment. She would eat like our ancestors did – no processed foods and all natural whole ingredients. In essence, she would not eat “anything your great-great-grandmother wouldn’t recognize as food.” For some background, Leung consulted author of What's to Eat?, Nathalie Cooke.
“Diet in the early part of the century really was about getting adequate food,” says Nathalie Cooke, editor of What’s to Eat? Entrées in Canadian Food History and associate provost at McGill University. It wasn’t until 1912, with the discovery of vitamins, that the notion of eating to obtain nutrients began to take hold, says Dr. Cooke, a professor of English who studies food in literature.
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I started to daydream about apples. Even my cravings were out of step with the time. According to Dr. Cooke, fruit was rarely eaten raw; it was cooked, boiled, sweetened and served as preserves on bread, biscuits and cakes. “It [fruit] wouldn’t be typically something you’d eat by itself,” she says. “That would be something a crass farmhand would do.”
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