Urban Food Chains

the links between diet and power

insects
Are we ready for insects?
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We are told by industry sources that there are more than 1,900 species of edible insects. There is no simple way of checking this figure or defining what is considered edible or not… Despite having such a broad palette to choose from, most manufacturers go for three easily recognisable species: mealworms, crickets and grasshoppers. In keeping with the crunchy post-processing state of the insects, it is hardly surprising that there are lots of crispy snack products to choose  from.
Good news for the squeamish: insect products will keep for about a year in a cupboard, longer if the contents are clearly labelled. The allergy risks are similar to those encountered with shellfish and the pack sizes are  modest.
Insects are good value for money, though. You can extract 60g of protein from 100g of insects, whereas you would have 55g from 100g of beef. There are environmental discussions to be had about insects, too. Smaller environmental footprint, rapid source of protein and traceable with it. Hmm…

cookery UK
The National Mark
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In 1934, the Ministry of Agriculture published a recipe collection based on ingredients produced to National Mark standards, a fundamentally flawed quality assurance scheme overseen by the ministry. In 1936, the ministry went on to publish a second National Mark booklet with a year’s worth of recipes and product information, couched in the most toe-curling and sexist language imaginable.

The National Mark Calendar of Cooking is a 128-page stapled booklet, published in 1936. It contained recipes compiled by cookery correspondent of the News Chronicle, Ambrose Heath and Good Housekeeping Institute director Mrs D D Cottington Taylor.

It addressed an affluent upper class readership, heaping unstinting praise on British-grown food and overlooking the fact that the UK depended — and still does in large measure — on imported food. As the rest of Europe prepared for war, the National Mark Calendar warbled and wittered on endlessly about products that were only available to a rich elite.

Recipes for June include such gems as semolina souflee and poached eggs in aspic.The souflee recipe gives instructions for cooking the dish in a hot oven or a steamer, should a suitable oven be unavailable.