Eat like your ancestors

eat like your ancestors


I received a coupon recently for a product called “Suzie’s Puff Cakes.” They look like rice cakes, but they’re made of spelt.

 

 

Yes, spelt.

 

 

There’s been a vogue for rare and unusual grains recently. If they’re “ancient” – some primitive holdover from the pre-wheat era – so much the better. Spelt is one of these: not a parent or grandparent of modern wheat, but more like its maiden aunt. It’s still grown in Central Europe, and there’s a growing market for it.

 

 

As there is for teff (a cereal grass grown in Ethiopia) and quinoa (the seed of a goosefoot relative, from South America), and amaranth (the seeds of a lovely Mexican plant), and Khorasan wheat (which has been patented as “Kamut”).

 

 

What do they taste like? Well, try them. They’re all pretty much okay, they won’t shock you. (Quinoa disappoints me a little; it has an odd flavor which, frankly, needs to be covered up.)

 

 

But they have the charm of being uncommon and a little strange.

 

 

And isn’t it fun to eat something your ancestors might have eaten?

 

 

Coming soon: cooking with samphire!

 


 

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About Loren Williams
Gay, partnered, living in Providence, working at a local university. Loves: books, movies, TV. Comments and recriminations can be sent to futureworld@cox.net.

4 Responses to Eat like your ancestors

  1. starproms says:

    We have that interest over here too Loren. I’ll try most things once. I’m an avid tea drinker but somehow I can’t warm to the fruit teas or the herb teas. I like my English breakfast tea and nothing else will do.
    I make my own bread (sometimes) so I should try to be more adventurous.

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