The 70’s was a pivotal decade for the cookery show, with the likes of Fanny Cradock, Delia Smith and a whole host of others exploring the potential of making food a little more interesting, especially as the UK had only just really managed to claw its way out of recession and quality of life was on the up.
Food is a bit like fashion, it goes in circles. I’m currently wearing styles similar to those my parents wore in the 80’s, and I bet in 2028, I’ll be wearing styles I was wearing in the 2000’s. So why should food be any different, after all, prices rise and fall depending on supply and demand, and because of that, certain dishes come in and out of flavour (excuse the pun).
The BBC is releasing 50 of their cookery show episodes onto iPlayer to give us a glimpse of what chefs and cooks were really doing in the 70’s. A fascinating insight, considering a report has claimed that My generation could be lacking Vitamin D as they are shunning more traditional dishes, such as Tripe and Jellied Eels for more trendy (and aesthetically pleasing) foods.
It also will highlight how the Vegan diet isn’t a one size fits all, and diets have to be constructed around an individual, not an entire group
We’ll probably be treated to Craddock’s green mash, Delia’s entire episode on how to boil an egg, and possibly some of the more exotic cuisine that the Brits started to enjoy during the 70’s.
There is something to be said however about these older shows. They didn’t take for granted what a ‘Julliene’ cut was, so this was explained, as was how to ‘Flambé’ and other terms the new generation of chefs take for granted that they think we all know. Even Good Housekeeping magazine does it, which can make some catering tasks very daunting, especially when it involves booze, fire and putting it out.
So let’s see these older episodes, it could be pretty educational for wannabe home cooks who aren’t sure where to start.
After the revelation that poorer children are getting fatter due to junk food being cheap, I say that’s a load of cods whollop, to put it politely. I can make a meal to serve 10 – 15 people for under £10. All it takes is a little bit of common sense, a bit of forethought and looking at what is in season. How hard is it to look at your seasonal produce and pick your own?
It’s lazy people literally giving their kids ready meals morning, noon and night which are full of sugar, saturated fat and salt. This is why people are piling on the pounds. A ready meal is like a take away. A convenience to be enjoyed only rarely, not as a staple of your diet. If you want to make your own ready meals, that is much healthier, and cheaper than any supermarket offering.