Еще о питании: две статьи ("телеобеды" и "французский путь")

Anna · 13 ноя 2004

1.
At 50, TV dinner is still cookin'

It began as a solution to that All-American holiday problem - what to do with the leftover turkey. But executives at C.A. Swanson & Sons weren't talking about just the remainders of the family meal. They were talking 520,000 pounds of poultry.

The Omaha, Neb., frozen food company had overestimated the demand for and undersold its 1953 Thanksgiving supply. Having insufficient warehouse facilities to store the overage, brothers Gilbert and Clark Swanson loaded the turkeys into 10 refrigerated railroad cars, which had to keep moving to stay cold.

As the turkeys traveled from Nebraska to the East Coast and back again, the Swanson brothers handed their staff a challenge - make good of this "fowl" situation.
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Back in Omaha, Thomas presented a turkey dinner-filled tray to the Swanson brothers. Then he suggested tying the dinners to the nation's latest craze, television. Packages were designed to resemble a TV screen, complete with volume control knobs - and the TV dinner was born.

Swanson didn't actually invent the frozen dinner. That can be credited to (or blamed on) Clarence Birdseye, who in 1923 invested $7, purchased an electric fan, buckets of brine, and some ice, and invented a system of packing and flash-freezing waxed cardboard boxes of fresh foods.

But it was that packaging - the compartments for individual servings - that put Swanson on the frozen food map.

"The segmented plate was enormously powerful, and remains so," says Betty Fussell, food historian and author of "My Kitchen Wars."

"The childlike packaging makes it appealing," she adds. "The food is segmented, just the way we separate food on our plates when we're children and don't want things mixed. It's a form of comfort to us. Everything is in its place."
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2.
Let them eat cake

They don't diet and they don't spend hours panting round the gym. So how can French women put away as much ice-cream, rich pastries and steak frites as they want and yet stay so slim? Mimi Spencer gets her teeth into the 'French paradox', which has baffled the world's best scientific brains for a decade
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Despite a diet stuffed with cream, butter, cheese and meat, just 10 per cent of French adults are obese, compared with our 22 per cent, and America's colossal 33 per cent. The French live longer too, and have lower death rates from coronary heart disease - in spite of those artery-clogging feasts of cholesterol and saturated fat. This curious observation, dubbed 'the French paradox', has baffled scientists for more than a decade. And it leaves us diet-obsessed Brits smarting.
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Whereas the French typically spend two hours over lunch, we bolt down our food in the time it would take them to butter a petit pain. Nutritionist Dr Francoise L'Hermite believes that the French secret is to sit down with friends or family for a meal, and to eat three times a day at regular intervals. She points out that the French don't eat in front of the television, and they eat slowly, enjoying both the food and the company. How very civilised.

'For France, a meal is a very particular moment, in which you share pleasure, the food as well as the conversation,' says L'Hermite. 'From an Anglo-Saxon point of view, food is just fuel to give energy to your muscles. If you have no pleasure in it, you are breaking all the rules of eating.'
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Как-то симпатичнее французский подход к проблеме, ИМХО

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Еще о питании: две статьи ("телеобеды" и "французский путь")

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Еще о питании: две статьи ("телеобеды" и "французский путь")

Anna Аксакал

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