Tag: modern

HOF Episode 26: Factory Food (Industrial Revolution)

When Britain industrialized in the late 1700s and the rest of the western world soon followed, humans were transformed to a degree not seen for 10,000 years when we first settled into farming life.

But it wasn’t some simple flick of the switch, where some entrepreneurs decided to build some factories and invent the modern world. Massive changes to food and agriculture had to happen first. As we’ve come to expect by now, history follows food, in one last grand finale to this season of the podcast. Come listen how!

(Also stick around at the end of the episode for a note about the show and next season)

AVAILABLE ON ITUNES,   SPOTIFY, and GOOGLE PLAY.
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Music from this Episode: The Best of Beethoven

BIBLIOGRAPHY

Ken Albala – A Cultural and Culinary History of Food

Oxford Academic, Emma Griffin – Diets, Hunger, and Living Standards during the British Industrial Revolution

Spartcus Educational – Factory Food

Wisconsin Public Radio – How the Industrial Revolution Gave us Lunch as We Know it

Special thanks to the show’s patrons:

JAKE PENZELL
BENAY O’CONNELL
LILI
RASMUS
DUNCAN MCHALE
REBEKA DAVIDSON
HALEY LEWIS
DECEMBRIANA
ANNE URBANCIC
KAYKE J
RYAN GERRY
RYAN DE BOER

Agedashi Tofu

Here in this classic dish we have two essential elements of Japanese coming together: Soy and the Sea.

I couldn’t say I did any historical Japanese cooking if I didn’t make something with Dashi, the ubiquitous broth of dried seaweed and smoked fish flakes that’s essential to so many dishes. The unique flavor of Dashi is said to be that of the Sea itself.

And tofu, originally invented in China, was a vital source of protein for Buddhist monks abstaining from meat, but of course other people enjoyed it too. Tofu gets such a bad rap these days, but when its treated simply, fried up perfectly to be crispy on the outside and creamy within, it’s really tasty!

Both of those things come together simply and deliciously in Agedashi Tofu, a dish still popular today but some version of which must have been eaten for many centuries in Japan. Shallow fried tofu in Dashi, or “ocean stock” if you like, garnished with some nice veggies.

Let’s start by making Dashi.

Continue reading “Agedashi Tofu”
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