tag:theconversation.com,2011:/uk/topics/christmas-food-34400/articles
Christmas food – The Conversation
2023-12-26T20:30:30Z
tag:theconversation.com,2011:article/216159
2023-12-26T20:30:30Z
2023-12-26T20:30:30Z
The science of the ideal salad dressing
<figure><img src="https://images.theconversation.com/files/558179/original/file-20231107-19-8sujdg.jpg?ixlib=rb-1.1.0&rect=626%2C107%2C3159%2C2310&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/salad-dressing-ingredients-olive-oil-honey-1808249242">HannaTor/Shutterstock</a></span></figcaption></figure><p>Summer means salads. And salads are even more delicious with a good dressing.</p>
<p>Most salad dressings are temporarily stable mixtures of oil and water known as emulsions.</p>
<p>But how do salad dressing emulsions form? And how can we enhance our emulsions for better salads and more?</p>
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Read more:
<a href="https://theconversation.com/how-to-make-the-perfect-pavlova-according-to-chemistry-experts-196485">How to make the perfect pavlova, according to chemistry experts</a>
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<h2>Oil and water don’t mix</h2>
<p>It’s accepted wisdom that oil and water don’t mix. The water and oil molecules have distinct chemical properties that don’t interact well together. </p>
<p>You may have seen this if you’ve attempted to make a salad dressing by shaking together oil and vinegar (which is mostly water), which gives a temporary suspension that quickly separates.</p>
<p>There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them together is to add an extra ingredient known as a “surfactant” or emulsifier.</p>
<p>The name surfactant is derived from “surface active”. It highlights that these molecules work at the surface or interface to bridge the interactions between the oil and water. This is similar to how <a href="https://theconversation.com/what-is-sodium-lauryl-sulfate-and-is-it-safe-to-use-125129">detergents</a> are able to remove grease from your dishes.</p>
<p>Many vinaigrette recipes call for emulsifiers without specifically mentioning their crucial emulsifying role. </p>
<p>Key examples are mustard and garlic, which contain “mucilage” – a mix of carbohydrates – that can act as emulsifiers. </p>
<p>So if your vinegar/oil salad dressings are separating, make sure you’re adding enough of these ingredients (which also contain <a href="https://theconversation.com/hate-vegetables-you-might-have-super-taster-genes-74428">wonderful flavour chemicals</a>).</p>
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<a href="https://images.theconversation.com/files/557661/original/file-20231106-21-zqku7t.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="Three salad dressings sit on a bench; one with chilli seeds, one creamy yoghurt-based dressing and one mustard and oil emulsion." src="https://images.theconversation.com/files/557661/original/file-20231106-21-zqku7t.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/557661/original/file-20231106-21-zqku7t.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/557661/original/file-20231106-21-zqku7t.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/557661/original/file-20231106-21-zqku7t.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/557661/original/file-20231106-21-zqku7t.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/557661/original/file-20231106-21-zqku7t.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/557661/original/file-20231106-21-zqku7t.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
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<span class="caption">Many vinaigrette recipes call for emulsifiers such as mustard.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/variety-homemade-sauces-salad-dressings-mason-571747333">Shutterstock</a></span>
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<p>Commercial salad dressings also contain naturally sourced emulsifying carbohydrates. These will often be listed on the ingredients as generic “vegetable gum” or similar, and you may need to <a href="https://theconversation.com/busting-the-myth-that-all-food-additives-are-bad-a-quick-guide-for-label-readers-82883">read the label</a> and delve a little deeper into the <a href="https://www.foodstandards.gov.au/consumer/additives/additiveoverview/Documents/Food%20Additive%20Code%20Numbers%20%28July%202014%29.pdf">food additive number</a> to find out the source. </p>
<p>Researchers have raised questions about <a href="https://theconversation.com/food-additives-and-chronic-disease-risk-what-role-do-emulsifiers-play-38492">synthetic emulsifiers used in processed food</a>, as studies in mice suggest they have health risks. It’s too early to say exactly what this means for humans. </p>
<h2>Shake it ‘til you make it</h2>
<p>Mixing is key to dispersing oil in water. While shaking a jar is convenient, a whisk or food processor will give a more complete emulsion. The white (or opaque) colour of many emulsions is due to the formation of microdroplets that scatter light. </p>
<p>These mechanical mixing methods are even more essential for the formation of so-called “permanent emulsions” such as mayonnaise. </p>
<p>Mayonnaise is an emulsion of oil in water, but egg yolk is the key emulsifier. Egg yolks contain long molecules called <a href="https://link.springer.com/referenceworkentry/10.1007/978-3-642-36605-5_28">phospholipids</a> that are able to interact with both the oil layer and the water. Mayonnaise is an impressively stable emulsion, which is why is can be sold in a shelf-stable form.</p>
<p>But it isn’t infinitely stable; heating the mayonnaise emulsion will cause it to split. Perhaps you’ve hurriedly prepared a potato salad and added a mayonnaise-based dressing before the potatoes have cooled down?</p>
<p>Or toasted a sandwich spread with mayonnaise? (Incidentally, adding mayonnaise to the <em>outside</em> of a toasted sandwich is an excellent path to some <a href="https://theconversation.com/kitchen-science-from-sizzling-brisket-to-fresh-baked-bread-the-chemical-reaction-that-makes-our-favourite-foods-taste-so-good-58577">delicious and crispy chemical reactions</a>.) </p>
<p>The heat destabilises the emulsion and the separate oil and water phases will reform. Depending on the mixture, split emulsions may be recovered by adding more emulsifier and re-whisking or re-mixing.</p>
<p>Hollandaise sauce is a notoriously difficult emulsion to prepare. The traditional hollandaise method involves whisking egg yolk, water, and lemon juice over a low heat, then slowly adding melted butter with further whisking. Not only can the emulsion split, but you can also overcook the added emulsifying egg yolk. </p>
<p>The key to a successful hollandaise emulsion is separating the butter into fine, dispersed droplets, giving a thick and opaque mixture, but without cooking the eggs. Adding the butter too quickly or without sufficient mixing can give a split sauce. </p>
<p>Using an <a href="https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe">immersion blender</a> can help, as can controlling the temperature of the melted butter. You might get a more consistently emulsified sauce with far less strain on your wrists. </p>
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<a href="https://images.theconversation.com/files/557663/original/file-20231106-28-8oczkp.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="A person makes mayonnaise using a mechanical stick blender." src="https://images.theconversation.com/files/557663/original/file-20231106-28-8oczkp.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/557663/original/file-20231106-28-8oczkp.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=371&fit=crop&dpr=1 600w, https://images.theconversation.com/files/557663/original/file-20231106-28-8oczkp.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=371&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/557663/original/file-20231106-28-8oczkp.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=371&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/557663/original/file-20231106-28-8oczkp.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=466&fit=crop&dpr=1 754w, https://images.theconversation.com/files/557663/original/file-20231106-28-8oczkp.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=466&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/557663/original/file-20231106-28-8oczkp.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=466&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
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<span class="caption">Mechanical mixing methods are even more essential for the formation of ‘permanent emulsions’ such as mayonnaise.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/concept-making-homemade-mayonnaise-natural-healthy-1829111036">Shutterstock</a></span>
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<h2>You’ve got me feeling emulsions</h2>
<p>Emulsions are used in many more places than salads and sauces. Most medicated creams, cosmetics and lotions are emulsions of oils and water, which is why they look white. </p>
<p>Gardeners might be familiar with a mixture known as “<a href="https://www.abc.net.au/gardening/how-to/horticultural-oils/9428876">white oil</a>” – a mixture of vegetable oil and detergent. This brew, when diluted in water, is an inexpensive, effective, yet mild insecticide. Commercial versions often contain other pesticides, so make sure you read the label.</p>
<p>Modern <a href="https://www.acs.org/education/whatischemistry/landmarks/acrylicemulsion.html">acrylic paints use emulsions</a> for both their manufacturing and application. The emulsions suspend the paint polymers in a water base.</p>
<p>The water from the paint evaporates, leaving a film of paint polymers that can’t be re-dispersed into water. This clever chemical trick has saved huge quantities of oil-derived solvents from being used, <a href="https://theconversation.com/why-solvents-can-affect-brain-health-even-at-low-levels-of-exposure-98081">inhaled</a>, and emitted into the environment from traditional oil-based paints.</p>
<p>Modern vaccines use <a href="https://theconversation.com/adjuvants-the-unsung-heroes-of-vaccines-156548">emulsions to increase the immune systems response</a>. Other common emulsions are inks, <a href="https://theconversation.com/how-does-ice-cream-work-a-chemist-explains-why-you-cant-just-freeze-cream-and-expect-results-205038">ice cream</a>, margarine and hair products, to name just a few.</p>
<p>So next time you’re making a salad, check your emulsions. Opposites don’t attract, but mixing them with the right chemistry can give a delicious result.</p>
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Read more:
<a href="https://theconversation.com/kitchen-science-the-many-wonders-of-humble-flour-59310">Kitchen Science: the many wonders of humble flour</a>
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<img src="https://counter.theconversation.com/content/216159/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Nathan Kilah does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>
There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.
Nathan Kilah, Senior Lecturer in Chemistry, University of Tasmania
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/219209
2023-12-21T16:03:23Z
2023-12-21T16:03:23Z
Christmas at Kew: what the royal household of King George III ate for their festive dinner in 1788
<p>Picture the scene: a cosy but grand rural retreat. A long mahogany table is dressed for Christmas with evergreen foliage. Flickering flames in a huge stone fireplace reflect off crystal chandeliers, gold candelabras, and the jewelled tiaras of ladies sitting down to dine. A parade of footmen arrives carrying 21 different dishes – sweet and savoury – which they carefully place along the length of the table. </p>
<p>Thanks to a number of menu books from the time – kept by the kitchens at <a href="https://www.hrp.org.uk/kew-palace/#gs.1tap3k">Kew Palace</a> to monitor the royal household’s spending – we know precisely what dishes the Kew cooks created to feed not just the royal family, but every member of this household.</p>
<p>These wonderful books form the basis of a <a href="https://dinners.hypotheses.org/about">study</a> by myself and historians Rachel Rich, Adam Crymble and Lisa Smith that tracks every meal served at Kew Palace, occasional home and rural retreat of George III and his family, from 1788 to 1801. During this period, the <a href="https://drbp.hypotheses.org/885">kitchens at Kew</a> served 22,655 dishes to more than 50 different groups of diners, each recorded in detail by the clerks of the kitchen. </p>
<h2>Food fit for a king</h2>
<p>On Christmas Day 1788, the clerk carefully wrote exactly what “their Majesties” – <a href="https://www.royal.uk/george-iii">King George III</a> (1738-1820) and his wife <a href="https://www.hrp.org.uk/kew-palace/history-and-stories/queen-charlotte/#gs.1wokiy">Queen Charlotte</a> (1744-1818) – had been served for Christmas dinner. At the centre of the feast was a roasted wild turkey, caught in nearby Richmond Park, a large Christmas pie, and 18lb of roast beef. Turkey was a particular treat, only served occasionally and usually at Christmas.</p>
<p>More roasted meat supplemented this very recognisable Christmas fare: Richmond pork, a pheasant, two wild ducks, and nine cutlets of mutton. Like many of their subjects, the king and his family were also served <a href="http://www.foodsofengland.co.uk/brawn.htm">brawn</a> – a type of terrine made from calves or pigs’ heads – and a plate of mince pies, which bridged sweet and savoury with the inclusion of beef along with the dried fruit and spices.</p>
<p><audio preload="metadata" controls="controls" data-duration="2699" data-image="" data-title="The Georgian Dinner Table with Annie Gray" data-size="107986259" data-source="Historical Royal Palaces" data-source-url="https://www.hrp.org.uk/kew-palace/history-and-stories/the-royal-kitchens-at-kew/#gs.1wdjha" data-license="All rights reserved" data-license-url="">
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The Georgian Dinner Table with Annie Gray.
<span class="attribution"><a class="source" rel="nofollow" href="https://www.hrp.org.uk/kew-palace/history-and-stories/the-royal-kitchens-at-kew/#gs.1wdjha">Historical Royal Palaces</a><span class="download"><span>103 MB</span> <a target="_blank" href="https://cdn.theconversation.com/audio/2916/tl-georgian-dinner-table-1-0.mp3">(download)</a></span></span>
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<p>Fish and vegetable flavours came in the form of the king’s favourite: spinach, stewed endive and dishes of sole and pike. Sweet tooths were satisfied by the provision of an apple pie, seven small pastries (probably bought from a local baker) and an entertainingly wobbly jelly. This meal was served <em>à la française</em>, meaning that it was all placed on the table at once, and diners were expected to eat the dishes closest to them. </p>
<p>This food was created not just to celebrate Christmas but to tempt reluctant diners to eat. In December 1788, the King was <a href="https://www.esquire.com/entertainment/tv/a43850727/king-george-illness-queen-charlotte-true-story/">suffering from the “madness”</a> that would eventually see him replaced by his son, the Prince Regent, in 1811. Queen Charlotte was unsurprisingly distressed after several disturbing encounters with her previously devoted husband, and was not eating.</p>
<h2>Health, class and empire</h2>
<p>Food in the 18th century was closely linked to physical health, mental health, and to bigger ideas of nationality and patriotism. The adage “you are what you eat” was a matter of medical fact – British constitutions required British food to keep them hale and hearty.</p>
<p>As early as the 16th century, travellers to Britain were commenting on the amount of beef eaten by the British, and by the 18th century roast beef, mustard and horseradish was <a href="https://theguardian.com/books/2003/may/10/featuresreviews.guardianreview22">central to British identities</a>. Roast beef was believed to make Britons strong and healthy, and seen as reflective of a national character: plain-speaking and honest.</p>
<p>The 18th century also saw the <a href="https://www.gale.com/intl/essays/amy-j-lloyd-british-empire">rapid expansion of British imperial interests</a> across the world, a process that introduced many global flavours to British tables. The spices – mace, nutmeg and cloves – in the mince pies served to the royal household had been familiar to British palates for many centuries, but became more affordable and accessible to ordinary people during this period.</p>
<p>The centrepiece of George III’s Christmas table, the turkey, <a href="https://www.allaboutbirds.org/news/where-did-the-domestic-turkey-come-from/#:%7E:text=Domestic%20turkeys%20come%20from%20the,Americans%20to%20Europe%20and%20Asia.">originated in America</a> but had been assimilated into British diets alongside potatoes, tomatoes and pineapples.</p>
<p>The right food could restore and revive sick bodies, but too much food or the wrong type of food had the opposite effect. Social class also dictated the type of food that you should eat. Royal bodies, used to fine food delicately served by the best chefs, would get ill if they ate like their housemaids and grooms.</p>
<h2>Christmas dinner below stairs</h2>
<p>The Kew cooks were highly attuned to these different uses and meanings of food. This meant that they didn’t have to cook just one Christmas meal, but several. To maintain social distinctions, they could not replicate the food being served to the king, but could use similar ingredients to reduce the amount of work required to feed the entire household a Christmas meal.</p>
<p>The upper servants were generally men of high social rank, and their food reflected this. They were served turkey with an oyster sauce, roast pork, beef, mutton and partridges, all rounded off with mince pies and <a href="https://britishfoodhistory.com/2019/06/08/mediaeval-blanc-mange/">blancmange</a>. This was a simplified version of the royal table, but still luxurious. </p>
<p>Feeding the lower servants was much easier: the footmen, grooms and dress servants received a traditional meal of roast beef and plum pudding (now known as Christmas cake). Then, having roasted 164lb of beef, five turkeys and vast volumes of mince pies and plum pudding over a 12-hour period, the cooks at Kew finally settled down to their own Christmas meal.</p>
<p>As befitted their station, they feasted on the beef and plumb pudding they had served their peers – but there were perks to working in the kitchen. The general staff were also served roast and boiled pork, while the clerk of the kitchen tucked into a boiled turkey and mince pies. </p>
<p>It’s often thought the Victorians invented the modern Christmas with their clever innovations, such as crackers and Christmas cards. But we really have the Georgians to thank for our Christmas dinner.</p><img src="https://counter.theconversation.com/content/219209/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Sarah Fox received funding from the British Academy. </span></em></p>
Thanks to detailed menu records from Kew Palace kitchens, we have a fascinating picture of the Christmas foods that were popular in the royal palaces.
Sarah Fox, Research Fellow, Department of History, University of Birmingham
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/219589
2023-12-20T22:11:26Z
2023-12-20T22:11:26Z
How to make gravy (using chemistry)
<figure><img src="https://images.theconversation.com/files/566166/original/file-20231217-26-g6qyx4.jpg?ixlib=rb-1.1.0&rect=0%2C8%2C5472%2C3628&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/caucasian-male-hand-pouring-gravy-on-1256033632">OKMG/Shutterstock</a></span></figcaption></figure><p>“Gravy Day” is a relatively new date in the Australian calendar. Paul Kelly’s song <a href="https://theconversation.com/humbug-tinsel-and-gravy-in-search-of-the-perfect-christmas-pop-song-88924">How to Make Gravy</a> tells the story of a prisoner (Joe) writing to his brother on December 21. Joe laments missing the family Christmas celebrations and asks who will make gravy for the roast lunch in his absence.</p>
<p>While a roast may not be everyone’s idea of the perfect <a href="https://theconversation.com/a-festive-feast-of-fish-and-fruit-the-creation-of-the-australian-christmas-dinner-151201">Christmas feast</a>, “Gravy Day” does give the opportunity to discuss the chemistry involved in making gravy – a thickened sauce made from drippings collected from roasted meats.</p>
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<figcaption><span class="caption">Paul Kelly performs his song How To Make Gravy.</span></figcaption>
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Read more:
<a href="https://theconversation.com/how-does-ice-cream-work-a-chemist-explains-why-you-cant-just-freeze-cream-and-expect-results-205038">How does ice cream work? A chemist explains why you can't just freeze cream and expect results</a>
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<h2>Give my love to Angus (beef?)</h2>
<p>Roasting meat sets off a cascade of chemical reactions, producing myriad new flavour chemicals. More than <a href="https://link.springer.com/chapter/10.1007/978-1-4615-2143-3_10#:%7E:text=This%20has%20resulted%20in%20the,and%20lean%20components%20of%20meat.">1,000</a> flavour compounds have been identified in roasted meats.</p>
<p>Each chemical gives its unique characteristics to the taste and smell of the finished roast. The chemical <a href="https://www.sciencedirect.com/science/article/pii/S0308814698000764">12-methyltridecanal</a> helps give roast beef its “beefy” flavour, while the sulfur-containing compound <a href="https://www.sciencedirect.com/science/article/pii/S0963996922004422">2-methyl-3-furanthiol</a> is more often found in roast chicken.</p>
<p>There are three main types of chemical reactions taking place when roasting meats that produce flavour chemicals. </p>
<p>The <a href="https://theconversation.com/kitchen-science-from-sizzling-brisket-to-fresh-baked-bread-the-chemical-reaction-that-makes-our-favourite-foods-taste-so-good-58577">Maillard reaction</a> is responsible for both colour and flavour. This broad reaction type takes place between amino acids from the protein and sugars and simple carbohydrates found in the meat. </p>
<p>The Maillard reaction is also the chemistry responsible for many favourite flavours, including roasted coffee, chocolate, steak, toast and more. </p>
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<a href="https://images.theconversation.com/files/566164/original/file-20231217-27-m8n75f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="A roast chicken is displayed on a table." src="https://images.theconversation.com/files/566164/original/file-20231217-27-m8n75f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/566164/original/file-20231217-27-m8n75f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/566164/original/file-20231217-27-m8n75f.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/566164/original/file-20231217-27-m8n75f.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/566164/original/file-20231217-27-m8n75f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/566164/original/file-20231217-27-m8n75f.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/566164/original/file-20231217-27-m8n75f.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
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<span class="caption">The sulfur-containing compound 2-methyl-3-furanthiol is often found in roast chicken.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/homemade-chicken-rotisserie-thyme-lemon-closeup-1574170006">AS Foodstudio/Shutterstock</a></span>
</figcaption>
</figure>
<h2>A hundred degrees, even more maybe</h2>
<p>The other main type of reaction occurring in a hot oven is the breakdown of fats by “<a href="https://doi.org/10.1016/j.foodres.2022.111385">lipid degradation</a>”. This can form hundreds of different chemical compounds. Many of these chemicals are described as “fatty”, “tallowy”, or smell like fried foods. </p>
<p>The unique fat profiles found in different animals translate to the profile of flavour chemicals that form from lipid degradation when roasted. Further flavour compounds can arise through the third type of reactions combining products of Maillard reactions and lipid degradation.</p>
<p>One specific flavour compound identified as having a “gravy aroma” is known as <a href="https://pubs.acs.org/doi/10.1021/jf9023189">3-mercapto-2-methylpentan-1-ol</a>. This compound comes from roasted vegetables, so including some veggies in your roasting pan will give you more depth of gravy flavour. Also, “cutting onions” is a useful excuse if listening to How to Make Gravy gets you feeling emotional.</p>
<h2>The treasure and the trash</h2>
<p>Roasting meats causes the fats to “render” and separate from the meat as a liquid. The fat pools in the tray with flavour-rich meat juices.</p>
<p>While the fat and the water both carry flavour compounds, too much fat can give the finished gravy an unpleasant mouth feel, or can separate into layers when served.</p>
<p>It’s worth pouring off the pan juices into a jug to allow the fat to separate from the liquid so you can control how much fat you’re adding. Be sure to dispose of the excess fat responsibly – <a href="https://theconversation.com/why-shouldnt-i-pour-oil-or-paint-down-the-sink-and-what-should-i-do-instead-206604">don’t pour it down the drain</a>.</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/566165/original/file-20231217-19-yw2q11.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="Meat juices drip off a spoon into a tray of roasted meats." src="https://images.theconversation.com/files/566165/original/file-20231217-19-yw2q11.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/566165/original/file-20231217-19-yw2q11.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=401&fit=crop&dpr=1 600w, https://images.theconversation.com/files/566165/original/file-20231217-19-yw2q11.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=401&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/566165/original/file-20231217-19-yw2q11.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=401&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/566165/original/file-20231217-19-yw2q11.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=504&fit=crop&dpr=1 754w, https://images.theconversation.com/files/566165/original/file-20231217-19-yw2q11.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=504&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/566165/original/file-20231217-19-yw2q11.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=504&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Roasting meats causes the fats to ‘render’ and separate from the meat as a liquid.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/closeup-spoon-juice-sauce-over-cooked-1005879244">Jevanto Productions/Shutterstock</a></span>
</figcaption>
</figure>
<h2>Just add flour…</h2>
<p>Flour (or, more specifically, starch) is the secret ingredient of a good gravy. Starches are <a href="https://www.sciencedirect.com/science/article/pii/S0168945222000474">large complex chemicals</a> that are made up of lots of sugars joined together. </p>
<p>Starch granules are tightly packed and swell greatly when they absorb water. The swollen starch molecules forms a gel-like network that traps water and oil to give a thickened gravy.</p>
<p>Wheat flour is most often used as the starch source. Corn and arrowroot starch can also be used. They have a higher percentage of starch than flour and a more neutral flavour. </p>
<p>Wheat starch typically requires a larger quantity to be added and longer cooking to form a paste. Whichever starch you use, don’t add it too quickly or without mixing as you’ll form lumps.</p>
<h2>…salt, red wine, and a dollop of tomato sauce</h2>
<p>Salt is a common ingredient when preparing roast meats, both on the surface of the meat to draw out moisture and as a flavouring agent. The pan juices are typically concentrated as part of the gravy making process. </p>
<p>Make sure you taste the gravy before seasoning, as salt will be concentrated by heating. </p>
<p>Additional flavour components can be introduced by adding red wine, sherry, stock, or tomato sauce. These ingredients will broaden the flavour profile through sweetness (sugar), acidity (vinegar, citric and malic acids), and umami in the case of tomato sauce (natural glutamates, such as those found in MSG). Some folk even add Vegemite to their gravy for an extra umami boost.</p>
<h2>I bet it will taste the same</h2>
<p>If you happen to have screwed up your gravy this time, or are after convenience, then you can turn to an instant gravy powder. The main ingredient is typically maltodextrin or another corn-derived (and possibly chemically modified) starch.</p>
<p>Shelf-stable powdered fats, salt, colours, and a range of <a href="https://theconversation.com/busting-the-myth-that-all-food-additives-are-bad-a-quick-guide-for-label-readers-82883">flavour additives</a> will be present in varying amounts depending on the style and price point of the product.</p>
<p>The advantages of the instant version are speed and uniformity due to the carefully controlled commercial production.</p>
<p>So unlike Joe’s concerns for his family’s gravy, an instant gravy will be more likely to taste the same, regardless of who ends up making it.</p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/how-to-make-the-perfect-pavlova-according-to-chemistry-experts-196485">How to make the perfect pavlova, according to chemistry experts</a>
</strong>
</em>
</p>
<hr>
<img src="https://counter.theconversation.com/content/219589/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Nathan Kilah does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>
Roasting meat sets off a cascade of chemical reactions. With a bit of kitchen chemistry know-how, you can use these reactions to your advantage when you make gravy.
Nathan Kilah, Senior Lecturer in Chemistry, University of Tasmania
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/219051
2023-12-08T12:27:06Z
2023-12-08T12:27:06Z
Gingerbread is a delicious yet ancient staple of the holiday season — and its spices may have some surprising health benefits
<figure><img src="https://images.theconversation.com/files/563937/original/file-20231206-15-c5gsf3.jpg?ixlib=rb-1.1.0&rect=32%2C10%2C7239%2C4840&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">The gingerbread house traces its origins to 18th-century Germany.</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/african-american-family-decorating-gingerbread-house-2094859390">Tatiana Gordievskaia/ Shutterstock</a></span></figcaption></figure><p>No confectionery symbolises the holidays quite like gingerbread. While most of us associate gingerbread with edible houses and spiced loaves of cake-like bread, it’s also increasingly appearing as flavouring in novelty drinks and Christmas cocktails.</p>
<p>Gingerbread may be considered an indulgent treat if you’re only considering the calorie content. But it’s Christmas, and indulging in a treat or two can be a fun and healthy part of life – especially when this classic biscuit includes many nutrients that may benefit your health.</p>
<p>Gingerbread is <a href="https://www.theguardian.com/travel/2018/dec/22/a-brief-history-of-the-gingerbread-house">believed to have originated</a> in its earliest form in <a href="https://www.pbs.org/food/the-history-kitchen/history-gingerbread/">2400BC ancient Greece</a>. Surprisingly, this recipe didn’t contain any ginger at all – and was actually a <a href="https://time.com/4602913/gingerbread-men-history/">honey cake</a>. </p>
<p>But the version of gingerbread we know and love today didn’t start to take shape until the 11th century when Crusaders returned from their travels in the Middle East with ginger in hand. Ginger was <a href="https://www.pbs.org/food/the-history-kitchen/history-gingerbread/">first cultivated</a> in ancient China, where it was commonly used as a medical treatment. </p>
<p>This led to the cooks of nobility in Europe to begin <a href="https://www.pbs.org/food/the-history-kitchen/history-gingerbread/">experimenting with ginger</a> in their cooking. As <a href="https://www.npr.org/sections/thesalt/2015/03/26/394339284/how-snobbery-helped-take-the-spice-out-of-european-cooking">ginger and other spices</a> became more affordable to the masses in the mid-1600s, gingerbread caught on.</p>
<p>The <a href="https://confectionarychalet.com/history-of-gingerbread/#:%7E:text=Originally%2C%20the%20term%20gingerbread%20referred,%2C%20literally%3A%20pepper%20cake">original term</a> “gingerbread” referred to preserved ginger, which was developed into a confection made with honey and spices. Later, the term was used to refer to the French confectionery pain d'epices (spice bread) and the German Lebkuchen or Pfefferkuchen (pepperbread or pepper cake). </p>
<p>But the gingerbread house, which is now a staple of modern Christmas traditions, is believed to have been invented in <a href="https://www.theguardian.com/travel/2018/dec/22/a-brief-history-of-the-gingerbread-house">18th-century</a> Germany, thanks to the fairy tale Hansel and Gretel by the Brothers Grimm. The practice then spread to England at some point during the 19th century. </p>
<p><a href="https://www.pbs.org/food/the-history-kitchen/history-gingerbread/#:%7E:text=According%20to%20Rhonda%20Massingham%20Hart's,their%20own%20version%20of%20gingerbread.">Queen Elizabeth I</a> is credited with creating the first gingerbread men. She would delight visiting dignitaries with gingerbread figures baked into their likeness. </p>
<p>Despite its ancient origins, baking gingerbread during the holiday season remains a celebrated tradition in many parts of the world.</p>
<p>For example, in Sweden, designing and building gingerbread houses is <a href="https://visitsweden.com/what-to-do/culture-history-and-art/swedish-traditions/christmas/gingerbread-house-and-magic-swedish-christmas/">traditional</a> during the Christmas season and symbolises holiday spirits, family bonding and Swedish heritage. </p>
<p>Bergen, in Norway, is said to have the <a href="https://www.lonelyplanet.com/news/bergen-gingerbread-exhibition">largest gingerbread town</a> in the world. Every year since 1991, local businesses and thousands of volunteers help to make the “pepperkakebyen” (gingerbread town). </p>
<p>Poland is also famous for its <a href="https://wmaci2023.com/town-with-a-gingerbread-scent/">gingerbread cookies</a> – so famous they even have a gingerbread museum. These biscuits come in various shapes and varieties and have been a tradition in the city of Torun since the 14th century. </p>
<p><a href="https://www.lovefood.com/news/57808/the-curious-tale-of-gingerbread">Several towns and villages</a> in the UK are associated with gingerbread – including Gasmere, Whitby, Preston and <a href="https://discoverormskirk.com/about/gingerbread/#:%7E:text=The%20History%20of%20Ormskirk%20Gingerbread&text=Rumour%20has%20it%20that%20it,Ormskirk%20helped%20spread%20its%20fame.">Ormskirk</a>.</p>
<figure class="align-center ">
<img alt="Two gingerbread men." src="https://images.theconversation.com/files/563938/original/file-20231206-17-8nfs8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/563938/original/file-20231206-17-8nfs8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/563938/original/file-20231206-17-8nfs8.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/563938/original/file-20231206-17-8nfs8.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/563938/original/file-20231206-17-8nfs8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/563938/original/file-20231206-17-8nfs8.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/563938/original/file-20231206-17-8nfs8.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Ginger is a key ingredient in most variations of the confection.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/christmas-homemade-gingerbread-man-cookies-755663002">FabrikaSimf/ Shutterstock</a></span>
</figcaption>
</figure>
<p>Gingerbread was incredibly popular in the north of England thanks to the gingerbread ladies of Ormskirk, who began making it as early as 1732. It was so popular, in fact, that King Edward VII would have the royal train stop at Ormskirk on the way to Balmoral to <a href="https://discoverormskirk.com/about/gingerbread/">stock up on gingerbread</a>.</p>
<h2>Surprising benefits</h2>
<p>Gingerbread is enjoyed in many countries. But while each place may have its own take on the confection, the one thing that remains consistent is the spices they include – the key ingredient being ginger. </p>
<p>Ginger has a long history of use in various forms of traditional and alternative medicine. <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019938/">Research shows</a> it may aid in digestion, reduce nausea and help fight the common cold and flu.</p>
<p>It’s also believed ginger may <a href="https://pubmed.ncbi.nlm.nih.gov/29393665/#:%7E:text=The%20results%20indicated%20that%20the,%25%20CI%2C%20%2D1.23%2C%20%2D">support weight management</a>, help <a href="https://www.tandfonline.com/doi/full/10.1080/10942912.2023.2236811#:%7E:text=Ginger%20has%20a%20positive%20role%20in%20reducing%20joint%20swelling%20and%20pain.&text=One%20experimental%20trial%20study%20that,%2Dsteroidal%20anti%2Dinflammatory%20drugs.">manage arthritis</a> and may also alleviate <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7019938/">menstrual symptoms</a>. </p>
<p>Molasses is another ingredient sometimes found in gingerbread. It’s made by refining sugarcane or sugar beet juice. Molasses is <a href="https://pubs.acs.org/doi/abs/10.1021/jf304416d">naturally rich</a> in antioxidants, iron, calcium, magnesium, potassium, phosphorous and vitamin B6. All of these <a href="https://fdc.nal.usda.gov/fdc-app.html#/food-details/168820/nutrients">important vitamins</a> and minerals may help relieve constipation, treat anaemia and <a href="https://openorthopaedicsjournal.com/VOLUME/6/PAGE/143/">support bone</a> and hair health. </p>
<p>Cinnamon is another key ingredient of gingerbread. It’s a particularly versatile spice with significant health benefits. It has antimicrobial properties and is also rich in antioxidants – natural molecules that <a href="https://www.mdpi.com/1999-4907/12/5/648">may help protect</a> against diseases such as <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4003790/">type 2 diabetes</a>. Cinnamon may also help lower inflammation and can be a useful <a href="https://pubmed.ncbi.nlm.nih.gov/22233457/">anti-ageing ingredient</a> for the skin. </p>
<p><a href="https://www.hindawi.com/journals/ecam/2014/642942/">Research has also shown</a> that it may improve dental hygiene, reduce cholesterol and lower blood pressure. </p>
<p>Similarly, nutmeg – another common ingredient in gingerbread – is associated with <a href="https://www.sciencedirect.com/science/article/pii/S2468227623000078">reduced inflammation</a> and may <a href="https://www.tandfonline.com/doi/full/10.1080/23311932.2023.2279701">benefit heart health</a>.</p>
<p>While, of course, gingerbread also contains ingredients that aren’t good for your health if you eat too much of it (such as sugar), at least you can feel a little less guilty if you indulge in a gingerbread biscuit this holiday season as it contains some beneficial ingredients.</p>
<p>But for those who feel they need to watch their diet, there are ways you can make gingerbread healthier. </p>
<p>For example, use <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8666506/">almond flour</a> instead of regular flour. This gives a <a href="https://www.scielo.br/j/cta/a/Dg3DDYJVzMxMfysQQj67MnD/?lang=en">boost of protein</a>, which may make you feel fuller and help stop over-eating. Almond flour is also a great gluten-free option.</p>
<p>You can also swap butter with <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5044790/#:%7E:text=Coconut%20oil%20has%20been%20shown,buried%20in%20medical%20journals%20becaus">coconut oil</a> or olive oil, which may have less of an effect on <a href="https://doi.org/10.1136%2Fbmjopen-2017-020167">cholesterol levels</a> compared to butter. </p>
<p>Adding <a href="https://www.mdpi.com/2072-6643/2/7/652">nuts</a>, <a href="https://www.bbc.co.uk/food/articles/seeds">seeds</a> and <a href="https://www.mdpi.com/2072-6643/12/1/54">raisins</a> to decorate can also be an easy way to add nutrients (such as vitamin E, magnesium and selenium) and fibre.</p><img src="https://counter.theconversation.com/content/219051/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Hazel Flight does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>
Ginger, a staple spice in this Christmas confection, may help reduce the risk of colds and help with digestion.
Hazel Flight, Programme Lead Nutrition and Health, Edge Hill University
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/218786
2023-12-06T21:01:36Z
2023-12-06T21:01:36Z
Here’s how much your holiday dinner will cost this year
<figure><img src="https://images.theconversation.com/files/563793/original/file-20231205-17-ntjtmp.jpg?ixlib=rb-1.1.0&rect=156%2C0%2C4119%2C2877&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">The high cost of living and interest rates are causing some Canadians to recalibrate their holiday traditions.</span> <span class="attribution"><span class="source">(Shutterstock)</span></span></figcaption></figure><iframe style="width: 100%; height: 100px; border: none; position: relative; z-index: 1;" allowtransparency="" allow="clipboard-read; clipboard-write" src="https://narrations.ad-auris.com/widget/the-conversation-canada/heres-how-much-your-holiday-dinner-will-cost-this-year" width="100%" height="400"></iframe>
<p>The holiday season is fast approaching and Canadians of all backgrounds are gearing up to celebrate by sharing food with loved ones. For many, <a href="https://theconversation.com/charles-dickens-and-the-birth-of-the-classic-english-christmas-dinner-108116">traditional Christmas foods</a> like turkey are front and centre, with vegetable dishes playing supporting roles. </p>
<p>But as the demographic makeup of Canada changes, so too does the Christmas table, with many choosing <a href="https://www.dal.ca/sites/agri-food/research/plant-based-products.html">plant-based alternatives</a> or creating a <a href="https://canadianimmigrant.ca/living/community/blend-old-and-new-traditions-this-holiday-season">hybrid holiday</a> with traditional meals from home countries.</p>
<p>Regardless of one’s background, many of us tend to indulge — or indeed overindulge — during the holidays. This year, however, indulging in holiday foods will be an <a href="https://www.dal.ca/sites/agri-food/research/inflation-compromises-nutrition-.html">expensive proposition</a>. </p>
<p>For the past few years, our <a href="https://www.dal.ca/sites/agri-food.html">Agri-food Analytics Lab</a> at Dalhousie University has been researching food prices. The cost of food has reached record highs, shaped by a number of factors, including adverse weather affecting growing and harvests, geopolitical events driving up the cost of energy and labour disputes disrupting supply chains. </p>
<p>Since the advent of the pandemic, <a href="https://www150.statcan.gc.ca/n1/pub/36-28-0001/2023007/article/00005-eng.htm">food price inflation has risen over 20 per cent</a>. <a href="https://foodbankscanada.ca/hunger-in-canada/?gad_source=1&gclid=Cj0KCQiA6vaqBhCbARIsACF9M6mHg-gMjx_Bd6IgxHEXk0qhtsXHTWUbSj3z4VZdEyQr-ob5TgkkINMaAvPdEALw_wcB">Food bank usage is up 78.5 per cent since 2019</a>, with one-third of those relying on food banks being children. The high cost of living has put many families in a precarious position, causing some to recalibrate their holiday traditions. </p>
<h2>Costs of a holiday dinner</h2>
<p>Many Canadians are worried about the cost of hosting family dinners over the holidays this year. The traditional Canadian holiday meal is typically centred around turkey with side vegetables or meat pies, followed by a dessert of some kind. </p>
<p>However, this year, prices are higher than they have been in the past. According to data we’ve gathered at our lab, a traditional Christmas meal for a group of four to six people will cost consumers <a href="https://www.dal.ca/sites/agri-food/research/xmas-dinner-alternatives.html">approximately $104.85</a> on average. </p>
<p>Although <a href="https://www.theglobeandmail.com/business/article-the-long-slow-return-to-normal-for-food-inflation-in-canada/">food prices are slowly dropping back down</a> to normal, the food items typically associated with the holidays are still fairly high.</p>
<figure class="align-center ">
<img alt="A white plate with sliced turkey, stuffing, asparagus and cranberry sauce on it" src="https://images.theconversation.com/files/563800/original/file-20231206-27-ntjtmp.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/563800/original/file-20231206-27-ntjtmp.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=398&fit=crop&dpr=1 600w, https://images.theconversation.com/files/563800/original/file-20231206-27-ntjtmp.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=398&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/563800/original/file-20231206-27-ntjtmp.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=398&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/563800/original/file-20231206-27-ntjtmp.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=501&fit=crop&dpr=1 754w, https://images.theconversation.com/files/563800/original/file-20231206-27-ntjtmp.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=501&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/563800/original/file-20231206-27-ntjtmp.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=501&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">The traditional Canadian holiday meal is typically centred around turkey with side vegetables or meat pies.</span>
<span class="attribution"><span class="source">(Shutterstock)</span></span>
</figcaption>
</figure>
<p>Turkey is up five per cent, potatoes are up 6.6 per cent and carrots are up 12.8 per cent. The per unit costs of a full turkey dinner with gravy and rolls, fruitcake and eggnog is approximately $9.77 per person: arguably a reasonable price to overindulge with those you love.</p>
<p>Celebrations of the holidays are more joyful when shared with loved ones. Still, the upfront cost of feeding a table full of people may be too much for the average Canadian to bear this year, and holding on to family traditions may create undue stress and anxiety. </p>
<h2>Share the stress of cooking</h2>
<p>The great thing about traditions is that we can establish new ones. Because of high food prices, we expect to see many Canadians moving away from turkey and stuffing, choosing lower cost alternatives to share with family and friends. Ham for example, will reduce the cost of the meal to roughly $7.79 on average. </p>
<p>A simple Google search will net you thousands of dish ideas for both show-stopping side dishes and comfortable favourites. Ultimately, it matters less what’s on the table than who is seated around it.</p>
<p>But there are ways of cutting costs this Christmas that don’t require sacrificing our most beloved meal items. The holidays are a chance to share meal costs without putting too much financial or social pressure on hosts or guests. Potlucks can be a fun conversation starter for new guests, an introduction to new and delicious foods or the start of a tradition that celebrates new and chosen family members.</p>
<figure class="align-center ">
<img alt="A group of people serving themselves food from a table" src="https://images.theconversation.com/files/563795/original/file-20231205-15-jh4ryd.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/563795/original/file-20231205-15-jh4ryd.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/563795/original/file-20231205-15-jh4ryd.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/563795/original/file-20231205-15-jh4ryd.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/563795/original/file-20231205-15-jh4ryd.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/563795/original/file-20231205-15-jh4ryd.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/563795/original/file-20231205-15-jh4ryd.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">The holidays are a chance to share meal costs without putting too much financial or social pressure on hosts or guests.</span>
<span class="attribution"><span class="source">(Shutterstock)</span></span>
</figcaption>
</figure>
<p>Holiday traditions <a href="https://theconversation.com/give-the-gift-of-presence-and-love-during-the-holidays-196273">provide celebrants with a sense of belonging and joy</a>, togetherness and connection. But this doesn’t mean traditions can’t change over time. <a href="https://www.canada.ca/en/immigration-refugees-citizenship/corporate/publications-manuals/annual-report-parliament-immigration-2023.html">Many immigrants embracing a new life in Canada</a> bring their own customs and rituals, resulting in <a href="https://globalnews.ca/news/6334311/new-canadians-holiday-traditions-christmas/">new celebrations and traditions</a>.</p>
<p>The potential for cross-cultural exchange within children’s schools or new romantic or working relationships could result in a blend of new and old traditions, offering a chance to cut back on financial costs, and ease the stress of getting holiday meal traditions just right.</p>
<p>Instead, this year, new traditions could infuse the holidays with fresh meaning. The holidays remind us that we have the power to choose how we celebrate, freeing ourselves from the social pressure to maintain traditions that may no longer bring joy or fit our budgets, whether it involves turkey or not.</p><img src="https://counter.theconversation.com/content/218786/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Agri‑food Analytics Lab declaration of conflict regarding research lab funding:
<a href="https://www.dal.ca/sites/agri-food/about/declaration-of-conflict-of-interest.html">https://www.dal.ca/sites/agri-food/about/declaration-of-conflict-of-interest.html</a></span></em></p><p class="fine-print"><em><span>Janet Music does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>
The cost of feeding a table full of people may be too much for the average Canadian to bear this holiday season.
Janet Music, PhD Student, Social Anthropology, Dalhousie University
Sylvain Charlebois, Director, Agri-Food Analytics Lab, Professor in Food Distribution and Policy, Dalhousie University
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/196565
2022-12-19T19:01:11Z
2022-12-19T19:01:11Z
Bring a plate! What to take to Christmas lunch that looks impressive (but won’t break the bank)
<figure><img src="https://images.theconversation.com/files/501446/original/file-20221215-22-ynh8ru.jpg?ixlib=rb-1.1.0&rect=2%2C2%2C1914%2C1267&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><a class="source" href="https://unsplash.com/photos/M4E7X3z80PQ">Brooke Lark/Unsplash</a></span></figcaption></figure><p>Christmas lunch is at your friend’s house this year, and they’ve asked you to bring a plate. Money is tight. So, you find yourself wondering, “What’s cheap, healthy but also looks impressive?”</p>
<p>While a tray of mangoes would certainly be a cheap, healthy and colourful contribution, you want to look as if you’ve put in a bit of effort.</p>
<p>If you’re struggling for inspiration, here are some tried and tested ideas.</p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/your-tendency-to-overindulge-these-holidays-could-relate-to-your-eating-personality-which-type-are-you-196295">Your tendency to overindulge these holidays could relate to your 'eating personality'. Which type are you?</a>
</strong>
</em>
</p>
<hr>
<h2>First, choose your ingredients</h2>
<p>Check your pantry for inspiration or ingredients. Crackers, dried fruit or nuts are great ideas for a charcuterie board. You can use herbs and spices to add flavour to dishes, or you could use up packets of dried pasta to make a <a href="https://nomoneynotime.com.au/healthy-easy-recipes/salmon-and-pasta-salad">pasta salad</a>. This is also a great way to clean out your pantry.</p>
<p>Focus on fruit and vegetables that are in season, so are cheaper and more readily available. Keep an eye out at your local fruit and veggie shop or market as it will usually have in-season fruit and vegetables in bulk quantities at reduced prices. Check out <a href="http://seasonalfoodguide.com/australia-general-seasonal-fresh-produce-guide-fruits-vegetables-in-season-availability.html">this seasonal food guide</a> to help you plan your Christmas menu.</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/501441/original/file-20221215-20-az82bu.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="Cut of meat on chopping board with rosemary sprigs on top" src="https://images.theconversation.com/files/501441/original/file-20221215-20-az82bu.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/501441/original/file-20221215-20-az82bu.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/501441/original/file-20221215-20-az82bu.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/501441/original/file-20221215-20-az82bu.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/501441/original/file-20221215-20-az82bu.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/501441/original/file-20221215-20-az82bu.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/501441/original/file-20221215-20-az82bu.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Ask the butcher if they can recommend cheaper cuts of meat.</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/XgKtCnzbi34">Edson Saldaña/Unsplash</a>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></span>
</figcaption>
</figure>
<p>Ask around for deals by chatting to your local butcher, fishmonger or grocer and let them know your budget. They may suggest cheaper cuts of meat (such as, <a href="https://www.australianbutchersguild.com.au/the-blog/the-abg-blog/underrated-cuts-of-beef/">oyster</a>, <a href="https://www.australianbeef.com.au/know-your-meat/beef-cuts/">blades, rump caps</a>). Try cooking <a href="https://www.bestrecipes.com.au/recipes/slow-cooker-corned-beef-mustard-sauce-recipe/z47lwrbv?r=entertaining/9clz7475&h=entertaining">corned beef</a> or <a href="https://www.bbcgoodfood.com/recipes/slow-cooker-roast-chicken">roast chicken</a> in a slow cooker with lots of vegetables. Slow-cooked meals can be frozen and can come in handy for left-overs.</p>
<p>Lean into <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4608274/">legumes</a>. These are packed with fibre, protein, vitamins and minerals. They are also budget-friendly and a great way to add texture to salads. Tinned chickpeas, or cannellini, kidney, or butter beans are quick and easy additions that can make filling dishes go further. You could even turn tinned chickpeas into homemade hommus for a healthy and delicious side dish. Check out these healthy legume <a href="https://nomoneynotime.com.au/healthy-easy-recipes/filter/keywords--legumes">recipes</a>.</p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/are-home-brand-foods-healthy-if-you-read-the-label-you-may-be-pleasantly-surprised-189445">Are home-brand foods healthy? If you read the label, you may be pleasantly surprised</a>
</strong>
</em>
</p>
<hr>
<h2>7 ways to keep food costs down this Christmas</h2>
<p><strong>1. Plan ahead</strong></p>
<p>Plan your menu by asking how many people are coming and checking for any food preferences or dietary requirements. Check for items you already have at home, and make a shopping list for only what you <a href="https://www.emerald.com/insight/content/doi/10.1108/BFJ-12-2017-0726/full/html">need</a>.</p>
<p><strong>2. Use free recipes</strong></p>
<p>Use free online recipe collections and e-books tailored for budget cooking that can help you design your Christmas menu to meet your budget. This <a href="https://nomoneynotime.com.au/uploads/Our-Guide-to-the-Perfect-Christmas-Feast.pdf">one</a> was created by a group of <a href="https://dietitiansaustralia.org.au/working-dietetics/standards-and-scope/role-accredited-practising-dietitian">accredited practising dietitians</a> and has healthy, budget friendly recipes and ideas. You could also try this budget friendly collection of Christmas recipes from <a href="https://www.taste.com.au/recipes/collections/budget-christmas-recipes">taste</a>.</p>
<p><strong>3. Involve the family</strong></p>
<p>Get together with other family members and make it a challenge to see who can make the cheapest, most delicious dish. Get the kids involved in fun activities, such as making a DIY gingerbread house or putting together mixed skewers for the barbecue.</p>
<p><strong>4. Pool your resources</strong></p>
<p>Larger quantities of a single dish will be cheaper than multiple different dishes (and easier to prepare).</p>
<p><strong>5. Frozen is fine</strong></p>
<p>Use frozen fruits and vegetables if you need to. These can have just as <a href="https://pubmed.ncbi.nlm.nih.gov/25526594/">many vitamins and minerals</a> as fresh, are often cheaper than fresh produce and last longer. Try using frozen berries to decorate the pavlova or add them to your favourite cake, muffin or pie.</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/501447/original/file-20221215-11363-j922ri.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="Frozen berries in a glass on a wooden table or bench" src="https://images.theconversation.com/files/501447/original/file-20221215-11363-j922ri.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/501447/original/file-20221215-11363-j922ri.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=433&fit=crop&dpr=1 600w, https://images.theconversation.com/files/501447/original/file-20221215-11363-j922ri.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=433&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/501447/original/file-20221215-11363-j922ri.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=433&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/501447/original/file-20221215-11363-j922ri.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=545&fit=crop&dpr=1 754w, https://images.theconversation.com/files/501447/original/file-20221215-11363-j922ri.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=545&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/501447/original/file-20221215-11363-j922ri.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=545&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Frozen berries are OK. You don’t need to buy fresh.</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/lFEjSxss1xQ">Mike Kenneally/Unsplash</a>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></span>
</figcaption>
</figure>
<p><strong>6. Make your own drinks</strong></p>
<p>You could make your own drinks, such as home-brewed iced tea. See if anyone in your family has a soda stream you can borrow to make sparkling mineral water. Add some freshly squeezed lemon or lime for extra flavour.</p>
<p><strong>7. Reduce waste</strong></p>
<p>Use your own crockery and re-use leftovers to reduce waste. After all, washing up is cheaper than buying plastic or paper plates and better for the environment. Remember to save any leftovers and re-use them. Leftover fresh vegetables could be used to make a hearty soup or chutney.</p>
<h2>It doesn’t have to be perfect</h2>
<p>Christmas comes and goes quickly. If your cooking ideas don’t work out, it’s not the end of the world. Choosing healthy foods on a budget is important all year around, so you may like to think about trying these tips throughout 2023. </p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/a-festive-feast-of-fish-and-fruit-the-creation-of-the-australian-christmas-dinner-151201">A festive feast of fish and fruit: the creation of the Australian Christmas dinner</a>
</strong>
</em>
</p>
<hr>
<img src="https://counter.theconversation.com/content/196565/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Lauren Ball works for The University of Queensland. She receives funding from the National Health and Medical Research Council, OzHarvest, VicHealth and Queensland Health. She is a Company Director of Dietitians Australia, Company Director of the Darling Downs & West Moreton Primary Health Network, Associate Director for the NNEdPro Global Institute for Food, Nutrition and Health and Honorary Member of the Royal Australian College of General Practitioners. </span></em></p><p class="fine-print"><em><span>Amy Kirkegaard works for The University of Queensland. She is a member of Dietitians Australia.</span></em></p><p class="fine-print"><em><span>Breanna Lepre works for the Mater Research Institute and the University of Queensland, and is a member of Dietitians Australia, and the NNEdPro Global Institute for Food, Nutrition and Health.</span></em></p><p class="fine-print"><em><span>Emily Burch works for The University of Queensland. She is a member of Dietitians Australia.</span></em></p>
You want to look as if you’ve put in a bit of effort, but don’t want to blow the budget. Here are some top tips of what to take to Christmas.
Lauren Ball, Professor of Community Health and Wellbeing, The University of Queensland
Amy Kirkegaard, Postdoctoral Research Fellow, School of Human Movement and Nutrition Sciences, The University of Queensland
Breanna Lepre, Research Fellow, Mater Research Institute, The University of Queensland
Emily Burch, Dietitian and Researcher, The University of Queensland
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/151201
2020-12-24T21:25:20Z
2020-12-24T21:25:20Z
A festive feast of fish and fruit: the creation of the Australian Christmas dinner
<figure><img src="https://images.theconversation.com/files/373001/original/file-20201204-13-cnpef1.jpg?ixlib=rb-1.1.0&rect=42%2C0%2C4752%2C3151&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><span class="source">Maddi Bazzocco/Unsplash</span></span></figcaption></figure><p><em>In this new series, our writers explore how food shaped Australian history – and who we are today.</em></p>
<p>A traditional British meal of roast turkey and plum pudding may have once dominated Australia’s Christmas tables. But as our population has become more diverse, so has our menu. </p>
<p>While some may mark the day with a <a href="https://www.nordickitchenstories.co.uk/2017/11/30/pepparkakor-swedish-ginger-thins-recipe/">pepparkakor</a> and others a <a href="https://www.thespruceeats.com/panettone-italian-christmas-cake-from-milan-4052603">panettone</a>, it would now be a rare house where prawns and a bowl of cherries did not make an appearance. </p>
<p>But how did this distinctively Australian Christmas spread get its start?</p>
<p>The peculiarity of preparing a roast and pudding in high summer was amusing to colonials. In many ways its <a href="https://www.monash.edu/arts/philosophical-historical-international-studies/eras/past-editions/edition-six-2004-november/eras-journal-donaldson-r-abstract">absurdity was celebrated</a>, representing the ambiguity of emergent Antipodean identity. But there were soon calls for innovation. </p>
<p>In 1907, Henry Lawson described a “sensible Christmas dinner” in one of his short stories, celebrating a festive feast where all the food was cold. </p>
<p>His narrator <a href="https://www.telelib.com/authors/L/LawsonHenry/prose/sendroundthehat/prettygirlarmy.html">observed</a>:</p>
<blockquote>
<p>Billy’s wife and her sister [were] fresh and cool-looking and jolly, instead of being hot and brown and cross like most Australian women who roast themselves over a blazing fire in a hot kitchen on a broiling day, all the morning, to cook scalding plum pudding and red-hot roasts, for no other reason than that their grandmothers used to cook hot Christmas dinners in England.</p>
</blockquote>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/372181/original/file-20201201-22-p3u0hh.jpeg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="Two maids stand by a table laden with meat." src="https://images.theconversation.com/files/372181/original/file-20201201-22-p3u0hh.jpeg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/372181/original/file-20201201-22-p3u0hh.jpeg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=464&fit=crop&dpr=1 600w, https://images.theconversation.com/files/372181/original/file-20201201-22-p3u0hh.jpeg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=464&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/372181/original/file-20201201-22-p3u0hh.jpeg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=464&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/372181/original/file-20201201-22-p3u0hh.jpeg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=583&fit=crop&dpr=1 754w, https://images.theconversation.com/files/372181/original/file-20201201-22-p3u0hh.jpeg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=583&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/372181/original/file-20201201-22-p3u0hh.jpeg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=583&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Australian Christmas dinners – like this one in 1910 – were once very British affairs.</span>
<span class="attribution"><span class="source">Courtesy of Coffs Harbour City Council</span>, <a class="license" href="http://creativecommons.org/licenses/by-sa/4.0/">CC BY-SA</a></span>
</figcaption>
</figure>
<h2>Cornucopias of festive fruits</h2>
<p>From the late 19th century, new traditions developed celebrating summer. Tropical and stone fruits became <a href="https://rowman.com/ISBN/9781442276987">increasingly popular</a> as a seasonal addition to the festive spread.</p>
<p>While the heady scent of mangoes and piles of ruby-red cherries must have seemed extraordinary to migrants used to a winter Yuletide, the emphasis on fruit was far from novel — fruit had long played a role in British Christmases. </p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/decking-the-halls-of-history-the-origins-of-christmas-decorations-129037">Decking the halls of history: the origins of Christmas decorations</a>
</strong>
</em>
</p>
<hr>
<p>The heavy use of dried fruits — luxury goods imported from the east — underpinned the celebratory status of traditional favourites like <a href="https://library.leeds.ac.uk/special-collections/view/811">plum pudding</a> and <a href="http://www.reaktionbooks.co.uk/display.asp?K=9781861894250">mince pies</a>. Oranges and apples appeared in the <a href="https://www.historic-uk.com/HistoryUK/HistoryofEngland/A-Victorian-Christmas/">stockings</a> of Victorian children and as decorations on the tree.</p>
<p>In Australia, the bounty of colour was perfect for the Victorian tradition of festive window displays, and grocers competed to wow crowds with cornucopias of fruit and flowers. </p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/373801/original/file-20201209-23-29gf7f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="A busy market filled with people, fruits and plants." src="https://images.theconversation.com/files/373801/original/file-20201209-23-29gf7f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/373801/original/file-20201209-23-29gf7f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=447&fit=crop&dpr=1 600w, https://images.theconversation.com/files/373801/original/file-20201209-23-29gf7f.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=447&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/373801/original/file-20201209-23-29gf7f.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=447&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/373801/original/file-20201209-23-29gf7f.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=561&fit=crop&dpr=1 754w, https://images.theconversation.com/files/373801/original/file-20201209-23-29gf7f.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=561&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/373801/original/file-20201209-23-29gf7f.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=561&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Victoria Markets at Christmas, as printed in the Illustrated Australian News, 1893.</span>
<span class="attribution"><span class="source">State Library Victoria</span></span>
</figcaption>
</figure>
<p>In 1890, The Daily Telegraph <a href="https://trove.nla.gov.au/newspaper/article/235792341">reported</a> on the Christmas Eve spectacle in Sydney’s King Street Arcade:</p>
<blockquote>
<p>great masses of beautiful flowers at the florists and the magnificent spread of fruit near by — the piles of oranges, lemons, mangoes, pineapples, apricots, nectarines, peaches, plums, cherries, red and white currants, grapes, gooseberries and other fruits — decked with Christmas bush making a picture worth travelling to see.</p>
</blockquote>
<p>Boxes of mangoes became popular gifts, so common that, in 1945, a columnist for the Rockhampton Morning Bulletin <a href="https://trove.nla.gov.au/newspaper/article/56441320">decried</a>:</p>
<blockquote>
<p>if we get another Christmas box that includes mangoes, pineapples or a watermelon I’ll scream.</p>
</blockquote>
<p>In the 20th century, the popularity of tropical fruits at Christmas was bolstered the development of another modern festive classic: the pavlova. </p>
<p>Rising in popularity in the decades following its fabled “<a href="https://www.otago.ac.nz/press/books/otago071803.html">invention</a>” on one side of the Tasman or the other (a debate for another time), by the 1940s it was promoted by women’s magazines, newspapers and cookbooks as an <a href="https://trove.nla.gov.au/newspaper/article/22390104">alternative to pudding</a>. </p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/373002/original/file-20201204-15-1vw7lab.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="Pavlova with mango" src="https://images.theconversation.com/files/373002/original/file-20201204-15-1vw7lab.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/373002/original/file-20201204-15-1vw7lab.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/373002/original/file-20201204-15-1vw7lab.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/373002/original/file-20201204-15-1vw7lab.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/373002/original/file-20201204-15-1vw7lab.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/373002/original/file-20201204-15-1vw7lab.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/373002/original/file-20201204-15-1vw7lab.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">We are more likely to cook a pavlova than a pudding for Christmas dinner.</span>
<span class="attribution"><span class="source">Shutterstock</span></span>
</figcaption>
</figure>
<p>If the traditional pud was to be ousted, its rival needed a mythology of its own. The pav was a more than worthy opponent, and by December 2017, Australia’s recipe searches for pavlova <a href="https://www.abc.net.au/news/2017-12-24/google-christmas-trends-pudding-pavlova/9255722">far outstripped</a> searches for pudding.</p>
<h2>Out with the meat and in with the fish</h2>
<p>The seafood feast is a decidedly more recent phenomenon. </p>
<p>In contrast to other parts of Europe, after Britain’s 16th century Reformation the seafood meal associated with Christmas Eve as a traditional Catholic fast day declined, and the festival became a decidedly <a href="https://rowman.com/ISBN/9781442276987">meat-oriented affair</a>. </p>
<p>Fish had no defined role in the menu the British brought with them to Australia, where roast fowl, beef and ham dominated Christmas tables for <a href="https://catalogue.nla.gov.au/Record/51907">almost 200 years</a>.</p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/tofu-turkey-paleo-feast-christmas-culinary-traditions-are-ever-changing-68748">Tofu turkey? Paleo feast? Christmas culinary traditions are ever changing</a>
</strong>
</em>
</p>
<hr>
<p>Real change did not begin until the 1980s, gathering pace in the 1990s, as Australian culinary identity developed increasing confidence and embraced new flavours. Post-war migrants, especially from the Mediterranean, shaped change, too: bringing not just their seafood traditions, but also lessons in the art of cooking and eating <em><a href="http://coasit.com.au/IHS/journals/Individual%20Journal%20Extracts/Italian%20Migrant%20Food%20Australia%20from%20IHS%20Journal0032.pdf">al fresco</a></em>. </p>
<p>In 1994, the Sydney Fish Market began their 36-hour seafood marathon. </p>
<p>From 5am on 23 December until 5pm on Christmas Eve the market sells fish, squid, prawns and oysters to approximately 100,000 shoppers.</p>
<p>Last year, <a href="https://www.sydneyfishmarket.com.au/Portals/0/adam/Content/yS4yblh5t0u5e4H3AwF42Q/ButtonLink/Media%20Release_1.4%20Million%20Auction%20Trade.pdf">A$1.4 million</a> was spent over the 36 hours — an estimated 700 tonnes of seafood, including 130 tonnes of prawns.</p>
<p>Just over a century ago, Henry Lawson marvelled at the innovation of a cold seasonal spread. Today, it is fair to say the prawn and mango have well and truly found their place on the festive table as hallmarks of a uniquely Australian Christmas.</p><img src="https://counter.theconversation.com/content/151201/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Madeline Shanahan does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>
When British colonials came to Australia, they stuck to their winter Christmas traditions of roast meats and plum puddings. But over the centuries, Australians found their own ways to celebrate.
Madeline Shanahan, Honorary Adjunct Lecturer, University of New England
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/151160
2020-12-23T18:55:50Z
2020-12-23T18:55:50Z
A brief history of Christmas Pudding – and why it can actually be quite good for you
<figure><img src="https://images.theconversation.com/files/374222/original/file-20201210-23-3479zh.jpg?ixlib=rb-1.1.0&rect=25%2C32%2C4255%2C2811&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/plum-pudding-mandarins-berries-on-blue-521288893">Olesia Reshetnikova/Shutterstock</a></span></figcaption></figure><p>Even in these hard and strange times, Christmas will be celebrated and traditions upheld. And for many British households, Christmas dinner would not be complete without a Christmas pudding – traditionally served with brandy sauce, brandy butter or custard. </p>
<p>The Christmas pudding originated in the <a href="http://medievalcookery.com/recipes/frumenty.html">14th-century</a> as a sort of porridge, originally known as “<a href="http://cookit.e2bn.org/historycookbook/1116-frumenty.html">frumenty</a>”, which bears little resemblance to the dessert we know today. </p>
<p>It was <a href="https://historydollop.com/2020/03/15/frumenty-a-medieval-wheat-porridge/">originally made</a> with hulled wheat, boiled in milk, seasoned with cinnamon and coloured with saffron. It was associated with meatless days, lent and advent and was often served as a plain dish. But there are a <a href="https://www.epersianfood.com/frumenty/">variety of recipes</a> which included <a href="https://www.mumwhatelse.com/christmas-pudding-traditional-recipe/s">additions</a> such as beef, mutton, raisins, currants, prunes, wines and spices. </p>
<p>In some instances, this was the staple food for Christmas eve, although in Yorkshire it was eaten first thing <a href="https://www.gutenberg.org/files/19098/19098-h/19098-h.htm">on Christmas morning</a>. In the 17th-century changes to the recipe were made. It was thickened with eggs, breadcrumbs, dried fruit and beer or spirits were added – and came to resemble something a bit more like a sweet pudding. However, it was the Victorians who fine tuned the recipe into the <a href="http://www.bbc.co.uk/shropshire/content/articles/2005/12/07/christmas_pudding_recipe_feature.shtml#:%7E:text=Brandy%20Sauce&text=This%20stew%20was%20served%20as,to%20give%20the%20pudding%20richness">Christmas pudding</a> many of us enjoy today. </p>
<p>A Christmas pudding should have 13 ingredients – that represent Jesus and the 12 disciples. Traditionally, these ingredients include: raisins, currants, suet, brown sugar, breadcrumbs, citron, lemon peel, orange peel, flour, mixed spices, eggs, milk and brandy. Brandy is also <a href="https://www.pudforallseasons.com.au/blog/christmas-pudding-history-and-traditions">traditionally</a> poured over the pudding and set alight. The flaming brandy is said to represent the passion of Christ.</p>
<p>Christmas puddings were traditionally boiled in a “pudding cloth”, although today are usually steamed in a bowl. Presented on the table with a sprig of holly, they are then doused in brandy and set alight.</p>
<figure class="align-right zoomable">
<a href="https://images.theconversation.com/files/374224/original/file-20201210-17-1poakc5.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="Old handwritten recipe for Christmas pudding" src="https://images.theconversation.com/files/374224/original/file-20201210-17-1poakc5.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=237&fit=clip" srcset="https://images.theconversation.com/files/374224/original/file-20201210-17-1poakc5.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=639&fit=crop&dpr=1 600w, https://images.theconversation.com/files/374224/original/file-20201210-17-1poakc5.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=639&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/374224/original/file-20201210-17-1poakc5.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=639&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/374224/original/file-20201210-17-1poakc5.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=803&fit=crop&dpr=1 754w, https://images.theconversation.com/files/374224/original/file-20201210-17-1poakc5.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=803&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/374224/original/file-20201210-17-1poakc5.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=803&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">A traditional Christmas recipe.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/old-handwritten-recipe-christmas-pudding-538389616">Bruce Amos?Shutterstock</a></span>
</figcaption>
</figure>
<p>The last Sunday before Advent became known as “<a href="https://www.goodhousekeeping.com/uk/christmas/christmas-countdown/a550045/ultimate-stir-up-sunday-when/">stir up Sunday</a>”. This was when the ingredients of the pudding would be assembled and stirred up in a bowl with a wooden spoon (representing the manger) from east to west – symbolising the journey taken by the three wise men. Traditionally, every family member stirs the pudding three times and makes a secret wish.</p>
<p>Trinkets were always included in the traditional pudding. As a child I still remember the excitement of waiting to see who was going to <a href="https://metro.co.uk/2016/12/16/why-do-people-put-money-in-christmas-puddings-6327772/">find the sixpence</a>. Whoever found the coin was believed to have good fortune over the coming year. </p>
<h2>A healthy pud?</h2>
<p>Although the Christmas holidays can sometimes feel a little unhealthy – with a lot of sitting around and excessive food consumption – the ingredients that makeup a Christmas pudding are actually <a href="https://www.express.co.uk/life-style/health/365596/Why-Christmas-pudding-is-good-for-you">pretty nutritious</a>.</p>
<p>Traditional Christmas puddings consists of fibre rich ingredients, such as fruits, nuts and currants. Dried fruits are rich in fibre, enzymes, polyphenols (substances with a <a href="https://www.ijmrhs.com/medical-research/dry-fruits-and-diabetes-mellitus.pdf">high antioxidant activity</a>), vitamins and minerals. <a href="https://www.bbc.co.uk/food/recipes/christmaspudding_71054">Sultanas, currants, apricots</a> and <a href="https://www.goodhousekeeping.com/uk/food/recipes/a557006/pear-and-ginger-pudding">pears</a> are highly nutritious and packed with <a href="https://www.webmd.com/diet/foods-rich-in-potassium">essential potassium and iron</a>. And although dried fruits can contain a lot of sugar, they have a lower glycemic index value so don’t impact your blood sugar in the same way as other sweet treats. </p>
<p>Raisins are also rich in antimicrobial compounds, fibre and iron. These compounds lower the risk of heart disease and can relieve constipation. Prunes too can also aid with digestion, relieve constipation, reduce inflammation and protect cells from free radical damage.</p>
<figure class="align-center ">
<img alt="Christmas pudding ingredients on an old wooden table" src="https://images.theconversation.com/files/374229/original/file-20201210-20-15gjuqd.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/374229/original/file-20201210-20-15gjuqd.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/374229/original/file-20201210-20-15gjuqd.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/374229/original/file-20201210-20-15gjuqd.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/374229/original/file-20201210-20-15gjuqd.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/374229/original/file-20201210-20-15gjuqd.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/374229/original/file-20201210-20-15gjuqd.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">All things nice and spice.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/christmas-pudding-ingredients-on-old-wooden-1200871777">Schnapps2012/Shuttersock</a></span>
</figcaption>
</figure>
<p>Walnuts, hazelnuts, pecans and almonds can also be added into the mix and these all come with a range of <a href="https://www.healthline.com/nutrition/benefits-of-walnuts">health benefits</a> – from <a href="https://www.nhs.uk/news/food-and-diet/nuts-may-lower-cholesterol/">lowering cholesterol levels</a> and reducing heart disease risk to delivering high levels of vitamin E, polyphenols and melatonin.</p>
<p>The mixed spices, cinnamon, ginger, cloves, pimentos (or all spice) in a Christmas pudding are also an incredible source of <a href="https://food.ndtv.com/food-drinks/health-benefits-of-38-important-spices-from-around-the-world-1811783">aromatic antioxidants</a>. Spices aid digestion and have anti-inflammatory and anti-bacterial properties. They can supposedly even help to reduce bloating, cramps and nausea – key if you’ve been overdoing it a bit.</p>
<p>There is one secret ingredient often overlooked but included in many recipes – <a href="https://www.lovefood.com/recipes/56899/christmas-pudding-recipe">the carrot</a>. Rich in beta-carotene, which the body utilises to produce Vitamin A, carrots are good for lowering cholesterol levels and, yes, for the health of your eyes.</p>
<h2>A global tradition</h2>
<p>Although a British tradition, the Christmas pudding is eaten in various countries including <a href="https://theconversation.com/how-christmas-pudding-evolved-with-australia-35027#:%7E:text=The%20Christmas%20pudding%20was%20there,usual%20rations%20at%20Christmas%20time">Australia</a> and <a href="https://www.foodandhome.co.za/recipes/karoo-steamed-christmas-pudding">South Africa</a>. The Canadians also have a version which includes <a href="https://cannedpeachesproject.com/canadian-christmas-pudding-recipe/">potatoes alongside the carrots</a>. </p>
<p>The Christmas pudding even makes its way into literature, with Charles Dickens’ Christmas Carol making <a href="https://www.inliterature.net/food-in-literature/baked-goods/cakes/2012/12/a-christmas-carol-steamed-christmas-pudding.html">reference to it</a>. Then there is the case for Agatha Christie’s Hercule Poirot to solve in which he is advised to avoid the <a href="https://www.agathachristie.com/stories/the-adventure-of-the-christmas-pudding">plum pudding</a> – another name for the Christmas pud. </p>
<figure>
<iframe width="440" height="260" src="https://www.youtube.com/embed/IFKJJVzRvGI?wmode=transparent&start=0" frameborder="0" allowfullscreen=""></iframe>
</figure>
<p>One well known fact about the Christmas pudding is that there always seems to be some left over after Christmas day. In fact Christmas puddings of the past could last up to a year, so it was often shared out. Indeed, in 1885 a British newspaper reported the joyful consumption of a <a href="http://www.chinovalleyaz.net/DocumentCenter/View/5620/December-2019-Senior-Sentinel">plum pudding</a> – sent overland via special envoy from Tehran — to a group of British soldiers stationed in northwestern Afghanistan. </p>
<p>If you don’t fancy posting a pudding there are a number of ways you can share and use the <a href="https://www.bbcgoodfood.com/howto/guide/10-ways-leftover-christmas-desserts">leftovers</a> – with a whole host of recipes from Christmas strudel to a black pudding breakfast replacement. Another firm favourite is Christmas pudding ice-cream - simply mix pudding with vanilla ice cream and enjoy!</p><img src="https://counter.theconversation.com/content/151160/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Hazel Flight does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>
The Christmas holidays can sometimes feel a little unhealthy but the ingredients that makeup a Christmas pudding are pretty nutritious.
Hazel Flight, Programme Lead Nutrition and Health, Edge Hill University
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/150993
2020-12-22T11:10:26Z
2020-12-22T11:10:26Z
Christmas turkey: is dark meat or white meat best?
<figure><img src="https://images.theconversation.com/files/375742/original/file-20201217-21-1gx5era.jpg?ixlib=rb-1.1.0&rect=0%2C8%2C5607%2C3724&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/carving-rustic-style-roasted-christmas-turkey-744429001">Bochkarev Photography/Shutterstock</a></span></figcaption></figure><p>Turkey, the traditional <a href="https://www.goodtoknow.co.uk/food/food-news/most-popular-foods-consumed-christmas-day-asda-103646">festive bird</a> features as number three on the “foods consumed at Christmas” list, after roast potatoes and carrots. Yet not all parts of a turkey are created equal in terms of taste and nutritional goodness. The reason for these difference are found in how turkeys typically move around their environment. </p>
<p>Wild turkeys (<a href="https://pubmed.ncbi.nlm.nih.gov/29665772/">Meleagris gallopavo</a>) can fly reasonably short distances, are competent swimmers and have good acceleration and ground <a href="https://jeb.biologists.org/content/jexbio/205/10/1485.full.pdf">speed</a> – a true triathlete! This is in contrast to the turkeys that are farmed for consumption. They are often unable to fly, so their muscle composition and appearance is somewhat different from their wild relative.</p>
<h2>What makes a muscle dark?</h2>
<p>The muscle protein of any consumed meat is broken down by the digestive system into its principal building blocks: amino acids. The proteins typically consist of three <a href="https://www.hindawi.com/journals/tswj/2016/3182746/">different protein types</a>. The first are <a href="https://journals.physiology.org/doi/abs/10.1152/physrev.1986.66.3.710?journalCode=physrev">myofibrillar</a> proteins, which enable the muscle to contract. Sarcoplasmic proteins include things such as enzymes (which are essential for oxygen metabolism) and <a href="https://jeb.biologists.org/content/207/20/3441">myoglobin</a>, which contains the haeme pigment that gives meat its colour. Lastly are <a href="https://journals.physiology.org/doi/full/10.1152/ajpendo.00387.2004">collagen</a> proteins, which hold everything together.</p>
<p>As the protein components suggest, <a href="https://www.annualreviews.org/doi/abs/10.1146/annurev-food-030212-182623">myoglobin</a> plays a key role in whether meat is considered dark or white. The myoglobin content is also an indicator of what kind of work the muscle did.</p>
<p>Dark meat has high levels of <a href="https://www.ncbi.nlm.nih.gov/books/NBK544256/">myoglobin</a>. It helps bind oxygen in the muscle for use by the mitochondria of the cells, which is essential for making sure the body’s cells function properly. The more the muscle is used, the more myoglobin it needs and the greater blood supply it relies on, thus giving it a darker colour. </p>
<figure class="align-center ">
<img alt="A turkey's head." src="https://images.theconversation.com/files/375753/original/file-20201217-15-1rtvv18.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/375753/original/file-20201217-15-1rtvv18.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/375753/original/file-20201217-15-1rtvv18.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/375753/original/file-20201217-15-1rtvv18.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/375753/original/file-20201217-15-1rtvv18.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/375753/original/file-20201217-15-1rtvv18.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/375753/original/file-20201217-15-1rtvv18.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Myoglobin is what gives turkey thighs their dark colour.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/strutting-tom-turkey-suburbs-philadelphia-pennsylvania-1619299747">OlegRi/Shutterstock</a></span>
</figcaption>
</figure>
<p>So, for example, turkeys (and chickens) constantly roam around on the ground, meaning their leg muscles are performing exercise for long periods of time. This is why leg muscles are also known as “slow twitch fibres”, because they’re able to perform for prolonged periods of time without fatigue. </p>
<p>While these muscles have different names in the turkey, they have similar <a href="https://blogs.scientificamerican.com/observations/turkey-legs-tell-the-tale-of-our-unsung-tendons/">functions</a> as those in human legs (although their knees bend the other way).</p>
<p>The breast and wings, on the other hand, are considered “white” meat. These muscles are rarely used in turkeys (particularly farm-reared turkeys). This means that the breast and wings don’t need to be able to store or use large amounts of oxygen over a prolonged period. These muscles are also known as “fast twitch” fibres, as they are designed for quick bursts of energy but tire quickly. The breast is the <a href="https://pubmed.ncbi.nlm.nih.gov/27816932/">same muscle</a> as the pectoralis major muscle in humans.</p>
<h2>Which bit is best?</h2>
<p>Turkey is leaner, so it has less fat than chicken. Turkey breast has about 160 calories per 84g serving, of which 60 calories come from fat and contains 24g of protein. The remaining calories come from protein and other sources such as blood and collagen in the meat. The wing has 190 calories per 84g serving, of which 90 calories come from fat with 23g of protein. The leg on the other hand has 170 calories per 84g serving, with 70 calories coming from fat and contains 23g of protein.</p>
<p>So as a percentage of calories from protein, the <a href="https://www.fsis.usda.gov/wps/wcm/connect/7826c6bf-5a26-4d2c-8ae8-e2f4eca4887e/Chicken_Turkey_Poster_0911.pdf?MOD=AJPERES">breast</a> is the best. Calories from protein are preferable as they require more energy to breakdown compared to fats or carbohydrates. This process also takes longer and therefore keeps the body feeling fuller for longer. </p>
<p>Dark meat typically has more fat in it, which can be used as an energy store for those long duration activities, such as going for a run. Fat is also the reason the dark meat usually has more <a href="https://www.ncbi.nlm.nih.gov/books/NBK53546/">flavour</a>. So, if it’s taste you’re after, the leg is best – though the dark meat contains more calories (and fat) than white meat. With this in mind, the underside of the turkey, which acts as the base during cooking, similarly has some of the most flavourful meat. This is because all the fat and juices soak into this dark meat. </p>
<p>Dark meat contains a greater percentage of a person’s recommended daily amount of iron in it. Iron is a vital element in the body. <a href="https://www.ucsfhealth.org/education/hemoglobin-and-functions-of-iron#:%7E:text=About%2070%20percent%20of%20your,stores%2C%20transports%20and%20releases%20oxygen">About 70%</a> of it is in your blood and muscles, and it’s important for carrying oxygen round your body. Too little iron can result in <a href="https://www.nhs.uk/conditions/iron-deficiency-anaemia/">anaemia</a>, which can reduce the amount of oxygen that can be carried by <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1895695/">haemoglobin</a> causing shortness of breath, tiredness and a lack of energy. So while dark meat might be fattier and higher in calories, it may also have some other benefits over white meat.</p><img src="https://counter.theconversation.com/content/150993/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Adam Taylor is affiliated with the Anatomical Society. </span></em></p>
Both types of meat have their benefits.
Adam Taylor, Professor and Director of the Clinical Anatomy Learning Centre, Lancaster University
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/104971
2018-12-24T10:07:09Z
2018-12-24T10:07:09Z
Five tips for safely cooking and keeping your Christmas turkey
<figure><img src="https://images.theconversation.com/files/250467/original/file-20181213-178552-1cgozar.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Christmas dinner time!</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/man-taking-roast-turkey-out-oven-234673405?src=--P8iloyV2cAkYc10qitag-1-23">Monkey Business Images/Shutterstock</a></span></figcaption></figure><p>For countless households, Christmas is turkey time. The bird takes pride of place in festive meals across the world – but if not stored, handled and cooked properly it can cause serious food poisoning. </p>
<p>Turkey and other poultry is commonly associated with <a href="http://internetjfs.org/articles/ijfsv7-4.pdf">food poisoning bacteria</a> such as <a href="https://www.food.gov.uk/safety-hygiene/campylobacter"><em>Campylobacter</em></a>, <a href="https://www.food.gov.uk/safety-hygiene/salmonella"><em>Salmonella</em></a> and <a href="https://www.food.gov.uk/safety-hygiene/e-coli"><em>E. Coli</em></a>. </p>
<p>Although standards are set in the UK to ensure that food is safe to eat throughout the supply chain, the way turkey is stored, prepared and cooked at home has the potential to cause sickness if not done properly. Here are some of the most important turkey tips to safeguard your loved ones from food poisoning this festive season.</p>
<figure>
<iframe width="440" height="260" src="https://www.youtube.com/embed/XMH3BE81yUM?wmode=transparent&start=0" frameborder="0" allowfullscreen=""></iframe>
</figure>
<h2>1. Let’s talk turkey thawing</h2>
<p>Make sure <a href="https://www.youtube.com/watch?v=v-wLzLCRDrM&feature=youtu.be">you allow enough time</a> to thaw a frozen turkey thoroughly in the fridge before cooking. Bear in mind <a href="https://www.food.gov.uk/safety-hygiene/seasons-eatings#defrosting-your-turkey">this may take a few days</a>. If your turkey doesn’t have on-pack instructions for how to defrost it, it’s easy to work out – in a fridge operating at 4°C, allow between ten and 12 hours per kilogram. </p>
<p>To prevent cross-contamination, thaw the turkey in a container or tray at the bottom of the fridge. This will stop any drips of bacteria-filled water contaminating other food.</p>
<h2>2. Wash your hands, not the turkey</h2>
<figure class="align-right zoomable">
<a href="https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=45&auto=format&w=237&fit=clip" srcset="https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=852&fit=crop&dpr=1 600w, https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=852&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=852&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=1071&fit=crop&dpr=1 754w, https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=1071&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/249242/original/file-20181206-128208-qqkxo9.png?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=1071&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">How to wash your hands properly.</span>
<span class="attribution"><span class="license">Author provided</span></span>
</figcaption>
</figure>
<p>Many people <a href="https://theconversation.com/we-used-cctv-and-microbial-swabs-to-figure-out-where-adults-are-going-wrong-in-the-kitchen-92157">think you need to wash</a> chicken or turkey to remove the bacteria. However, washing raw meat and poultry can actually <a href="https://www.campdenbri.co.uk/_access/download.php?type=research&file=1257.pdf&access=public&name=CampdenBRI-RD170.pdf&hash=70b0caed9de6eee1c68379e81bf29e4f247ef9c61d75b1b7a856e9965f4ea2e5">spread bacteria</a> around the kitchen (<a href="https://www.youtube.com/watch?v=JZXDotD4p9c">by water splashing</a>), which causes <a href="https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food">cross-contamination</a>. All you need to do to kill the bacteria is thoroughly cook the meat.</p>
<p>While you don’t need to wash your turkey, you do need to wash your hands – particularly after handling the bird. <a href="http://jfoodprotection.org/doi/abs/10.4315/0362-028X.JFP-17-378?=">Our research</a> has found that 90% of people fail to adequately wash and dry their hands immediately after handling raw poultry, which results in greater bacterial contamination of the kitchen. </p>
<p>To clean your hands properly, you need to spend 20-30 seconds washing with clean water and soap. Make sure you rub all parts of your hands with a soap lather, and dry using a clean hand towel or kitchen paper.</p>
<h2>3. Roasting is key</h2>
<p>Although we all know not to eat raw turkey, inadequate cooking remains a significant contributory factor to food poisoning. Take note of the instructions on the packaging for temperature and approximate cooking times. You may been told to pierce the thickest part of the meat, and ensure juices run clear, but colour and texture can be unreliable indicators of safety. The only accurate way to ensure thorough cooking is to <a href="https://www.bbcgoodfood.com/content/top-five-meat-thermometers">use a meat thermometer</a> to check the temperature. Cooking food to a minimum internal temperature of 75°C will significantly reduce the risk of food poisoning. </p>
<p>It’s a good idea to check before Christmas day how long your turkey is going to take to cook so you can allocate sufficient time to pre-heat the oven, cook and rest the bird before tucking in.</p>
<h2>4. Keep it cool</h2>
<p>Fridges are often full to the brim with tasty treats over the Christmas holiday, but it’s really important to make sure that its temperature is cold enough to keep your turkey and other food (and you) safe. <a href="https://theconversation.com/your-fridge-might-not-be-cold-enough-to-keep-food-safe-70262">Our research</a> has found that although most of us are aware of the importance of keeping food cold, many of us never check our fridge temperature. In fact <a href="http://jfoodprotection.org/doi/10.4315/0362-028X.JFP-16-270">91% of domestic refrigerators</a> operate above the recommended temperature, meaning that even when you think you’re keeping food safely you might not be.</p>
<p>To ensure food safety, and reduce spoilage, the Food Standards Agency recommends <a href="https://www.food.gov.uk/safety-hygiene/chilling">fridges run at a temperature below 5˚C</a>. Although your fridge might feel cold, the only way to make sure that it is running at the recommended temperature is to use a refrigerator thermometer. You could use your meat thermometer to check if your fridge is cold enough, however there are numerous <a href="http://www.comparaboo.co.uk/best-refrigerator-thermometers">thermometers available</a> that you can leave in your fridge too.</p>
<p>Keeping food at a safe temperature is really important to limit how fast bacteria grows. So, if you have a buffet over Christmas, think about how quickly the food will be eaten, and don’t put everything out at once. Food should not be at room temperature for more than two hours. Buffet food that has been out of the fridge for more than two hours should not be eaten.</p>
<h2>5. Turkey timing</h2>
<p>Nobody wants to see good food go to waste. So if you have turkey left-overs, make sure it is cooled within 90 minutes of cooking, stored in the fridge and eaten within two days. </p>
<p>You’re likely to be cooking your turkey on Christmas day, but make sure the “use by” date on the packaging takes you up until the 25th at least. “Use by” and “once opened, use within” dates on packaging are calculated based on the growth ability of bacteria in food. It’s important to follow these guidelines as high levels of bacteria can be present which you can’t see, smell or taste. </p>
<p><a href="http://jfoodprotection.org/doi/10.4315/0362-028X.JFP-15-312">Our cognitive research</a> has shown over the years that although about three-quarters of people are aware that the “use-by” date indicates food safety and more than half report always checking the date, <a href="https://www.ncbi.nlm.nih.gov/pubmed/25836399">our kitchen surveys</a> have found that two-fifths of people still had foods with lapsed use by dates in their fridges. </p>
<p><em>For more food seasonal food safety information see the <a href="https://www.food.gov.uk/safety-hygiene/seasons-eatings">Food Standards Agency website</a>.</em></p><img src="https://counter.theconversation.com/content/104971/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>The authors do not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and have disclosed no relevant affiliations beyond their academic appointment.</span></em></p>
Follow these food safety tips to keep everyone happy and healthy this festive season.
Ellen W. Evans, Research Fellow, ZERO2FIVE Food Industry Centre, Cardiff Metropolitan University
Beth Rowlands, Food Technologist, Cardiff Metropolitan University
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/108777
2018-12-21T10:43:49Z
2018-12-21T10:43:49Z
Meat-free alternatives are dull – we need exciting vegan Christmas dinner ideas
<figure><img src="https://images.theconversation.com/files/251780/original/file-20181220-103643-1vcwck4.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/tart-berries-jam-decorated-cranberry-rosemary-260813129?src=nxtTsiU_q6NubVc-mSmigA-1-2">Anna Shepulova/Shutterstock</a></span></figcaption></figure><p>Bangers and mash, toad in the hole, shepherd’s pie, Lancashire hotpot – meat is tightly interwoven with British culture and dining. Particularly now at Christmas, it might seem self-evident that everyone will be having a roast dinner on the big day. But what if you’re vegetarian or vegan? What are you going to eat at your family’s house, and what are they going to eat at yours? </p>
<p>Nowadays, there are probably <a href="https://www.independent.co.uk/life-style/food-and-drink/vegans-uk-rise-popularity-plant-based-diets-veganism-figures-survey-compare-the-market-a8286471.html">two</a> to <a href="https://www.thegrocer.co.uk/home/topics/future-of-meat/what-uk-shoppers-think-about-meat-free-and-plant-based-in-12-charts/568844.article">four</a> times as many vegetarians in the UK than <a href="https://web.archive.org/web/20010109050600/http://www.vegsoc.org:80/info/realeat.html">in the early 1990s</a>, when a market for vegetarian products was still in its infancy. In 1991, a survey of UK households found only <a href="https://web.archive.org/web/20100612223132/http://vegsoc.org/info/statveg-sales.html">15% of dinners prepared at home were vegetarian</a>. Today, that number has <a href="https://www.bbc.com/news/uk-42973870">almost doubled to 29%</a>, and Quorn have only just <a href="https://doi.org/10.1016/S0953-7562(09)80989-1">started to sell cooking ingredients</a>.</p>
<p>Interviewing vegetarians in the early 1990s, <a href="https://doi.org/10.1111/j.1467-954X.1992.tb00889.x">researchers reported</a> that some of their interviewees were given a plastic box of separate, vegetarian food at a wedding anniversary celebration. One had experienced their mother bringing “her own chicken … ready cooked” to their Christmas dinner invitation, rather than attempting to try a meat-free alternative. As a result, some meat-avoiders felt excluded from the ceremony of Christmas.</p>
<h2>Meat-eating without the meat</h2>
<p>Over time, the situation has got a bit better. People in the UK are generally more accommodating of vegetarians now, with many opting for meat alternatives <a href="http://www.mintel.com/press-centre/food-and-drink/more-than-half-of-all-meat-free-new-product-launches-in-the-uk-carry-a-vegan-claim-1">at least once or twice a year</a>. For Christmas, there are plenty of special offerings that go well beyond the classic nut roast. And choosing meat alternatives is reportedly better for your <a href="https://doi.org/10.1016/j.tifs.2003.09.003">health</a>, the <a href="https://doi.org/10.1016/j.foodpol.2012.08.002">environment</a>, and no animals are harmed in their making.</p>
<p>In my research, I look closely at meat alternatives, and <a href="https://doi.org/10.4018/978-1-5225-4757-0.ch022">analyse how they are advertised</a>. In recent years, more than a third of adverts for meat alternatives around this time of year were about Christmas, and they tell us a lot about meat-free Christmas ideals. For example, some of the earlier adverts acknowledge the challenges meat-avoiders face this time year of year.</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/251783/original/file-20181220-103641-kj216q.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/251783/original/file-20181220-103641-kj216q.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/251783/original/file-20181220-103641-kj216q.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/251783/original/file-20181220-103641-kj216q.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/251783/original/file-20181220-103641-kj216q.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/251783/original/file-20181220-103641-kj216q.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/251783/original/file-20181220-103641-kj216q.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">The tofu-turkey roast is a typical vegan standby for Christmas dinner.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/tofu-turkey-165236552?src=pAeGtwbeXs7LyzQh51LaGQ-1-14">Jay Ondreicka/Shutterstock</a></span>
</figcaption>
</figure>
<p>In 2002, an advert in the winter issue of The Vegetarian magazine presented the Quorn roast as “provid[ing] a much-needed centrepiece to the turkey-less Christmas lunch in many households”. This, as well as many other adverts, make it very clear that the “much-needed centrepiece” should look like meat.</p>
<p>More recently, an advert by Fry’s in the December 2016 issue of the same magazine informs readers that “being meat-free shouldn’t mean compromising on great festive food”. The alternative they suggest is also a roast. And a Linda McCartney advert from 2015 reiterates that being meat-free for Christmas is a chore:</p>
<blockquote>
<p>If you’re doing the cooking, it can be tricky to know what to serve in the place of meat. Are nut roasts passé? Can cheesy tarts be served with gravy? Is a vegetable tart really substantive enough?</p>
</blockquote>
<p>They then present their solution, which is again, a roast.</p>
<h2>Opportunities for new Christmas traditions</h2>
<p>What becomes clear from the adverts is that a meat-free Christmas is supposed to be much like a meaty Christmas. Adverts tell us that a meat-free diet should be just like a meat-based diet, but without the animals. They suggest that there is only one way to eat right, and that is a way that involves something that looks, smells, and tastes like meat, even if it is not. </p>
<p>Meat alternatives try to fill an animal-free diet with exactly the same custom, and exactly the same meaning. Come Christmas or barbecue, spaghetti bolognese or Sunday dinner – meat alternatives leave us with something meaty as the central feature of a dish. Otherwise, the dish is <a href="https://doi.org/10.1177/053901882021004011">not considered a main meal</a>, never mind an appropriate festive dinner. </p>
<figure>
<iframe width="440" height="260" src="https://www.youtube.com/embed/GvijQDtst58?wmode=transparent&start=0" frameborder="0" allowfullscreen=""></iframe>
</figure>
<p>Meat-free foods have adopted meat-eating culture in order to become an accepted meal option. This role for meat alternatives keeps us the symbolic hostages of meat, and therefore intolerant of other options. The result stifles imagination for what vegetarian and vegan cuisine on Christmas could look like.</p>
<p>Maybe in 2018, make it normal to have something other than meat-free meat. After all, Christmas dinner presents just as much of a food choice as at any other time of year. Maybe have a potluck where everyone can contribute some food. Have a buffet or cold platters. Or make everyone responsible for one course. Just do something different. Break out of the norms that keep the meat in animal-free eating.</p><img src="https://counter.theconversation.com/content/108777/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Malte Rödl does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>
Vegeterian and vegan food is often marketed as close enough to meat that you can hardly tell the difference. This devotion to mimicking meat stifles creative alternatives to Christmas dinner.
Malte Rödl, Doctoral Researcher, University of Manchester
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/108987
2018-12-19T23:52:01Z
2018-12-19T23:52:01Z
What Australian soldiers ate for Christmas in WWI
<figure><img src="https://images.theconversation.com/files/251456/original/file-20181219-27761-h57tyi.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Cover of the menu for the AIF Christmas Dinner, Hotel Cecil, London, in 1916. Illustration by Fred Leist. </span> <span class="attribution"><span class="source">Museums Victoria collection, donated by Jean Bourke</span></span></figcaption></figure><p>We have just concluded four years of commemoration of the centenary of the first world war and, although the guns fell silent in November 1918, by Christmas many Australians were still separated from their loved ones. </p>
<p>For Australians serving overseas in WWI, celebrations such as Christmas were particularly difficult, a reminder that the war had laid waste to their routines and taken them away from their families.</p>
<p>We can see from historical documents that every effort was made to reproduce the form and content of a traditional Christmas meal, whether that be on board a ship, in the mess or even in the trenches</p>
<h2>On active service</h2>
<p>Maintaining the traditions of Christmas could be logistically difficult. It was often simply a slightly larger amount of food than the normal rations, with additional treats, such as the half pound of Christmas pudding that Major-General John Monash procured for every man in his Third Division in 1917. Alcohol was a welcome addition. </p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/251436/original/file-20181219-27764-9tk17j.JPG?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/251436/original/file-20181219-27764-9tk17j.JPG?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/251436/original/file-20181219-27764-9tk17j.JPG?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=463&fit=crop&dpr=1 600w, https://images.theconversation.com/files/251436/original/file-20181219-27764-9tk17j.JPG?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=463&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/251436/original/file-20181219-27764-9tk17j.JPG?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=463&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/251436/original/file-20181219-27764-9tk17j.JPG?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=582&fit=crop&dpr=1 754w, https://images.theconversation.com/files/251436/original/file-20181219-27764-9tk17j.JPG?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=582&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/251436/original/file-20181219-27764-9tk17j.JPG?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=582&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Women distribute Christmas billies to men in Cairo, Egypt, December 1915.</span>
<span class="attribution"><span class="source">Australian War Memorial</span></span>
</figcaption>
</figure>
<p><a href="https://www.awm.gov.au/articles/blog/anzac-christmas-hampers">Christmas hampers</a> and billies sent from home provided particular joy to those lucky enough to receive them.
Some, however, experienced Christmas dinners like that of <a href="https://collections.museumvictoria.com.au/items/391264">Private John Chugg</a> of 1st Light Horse Field Ambulance, who complained “it was a miserable Xmas” in Egypt in 1914: “boiled beef unpeeled potatoes and tea without milk… [and] no mail or anything to cheer us”. </p>
<p>Sapper Alfred Galbraith described Christmas day in Ismailia Camp, Egypt, in December 1915 in a letter to his family. Each man chipped in to <a href="https://collections.museumvictoria.com.au/items/380308">purchase a turkey</a> and</p>
<blockquote>
<p>chickens more like humming birds, soft drinks and a few biscuits. The chickens were dealt out 1 between 5 men and some of them would not feed one let alone 5 men, the one we got we tossed up to see who would get it & I won but I half it with my pal & then the two of us went & bought some […] biscuits & some tin fruit.</p>
</blockquote>
<p>Alf is depicted in <a href="https://collections.museumvictoria.com.au/items/803316">a photo of the dinner</a>, sitting awkwardly on canvas at the end of a row of soldiers, mess tins in front of each and an occasional bottle, likely of beer. Alf’s Christmas letter concludes nostalgically “Dear Australia the land of my Birth which we will all be glad to see again … it will be a glorious day if I live to see it out … ” It was to be his last Christmas.</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/251431/original/file-20181219-27752-1g8r2c7.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/251431/original/file-20181219-27752-1g8r2c7.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/251431/original/file-20181219-27752-1g8r2c7.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=368&fit=crop&dpr=1 600w, https://images.theconversation.com/files/251431/original/file-20181219-27752-1g8r2c7.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=368&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/251431/original/file-20181219-27752-1g8r2c7.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=368&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/251431/original/file-20181219-27752-1g8r2c7.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=462&fit=crop&dpr=1 754w, https://images.theconversation.com/files/251431/original/file-20181219-27752-1g8r2c7.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=462&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/251431/original/file-20181219-27752-1g8r2c7.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=462&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">AIF troops celebrating Christmas at Ismailia Camp, Egypt, in December 1915.</span>
<span class="attribution"><span class="source">Museums Victoria</span></span>
</figcaption>
</figure>
<p>A special meal could have the effect of making the war recede, if briefly, for the soldiers who partook of it. This is the impression gleaned from the menu for the 1917 Christmas dinner at the “A” Mess of the 3rd Australian Divisional Headquarters in France, led by Monash. </p>
<p>The hand-drawn menu features bucolic sketches of rural French life, and a list of dishes in a mix of French and English, signalling the prestige of the officers’ dinner. </p>
<p>The 10 courses included <em>hors d’oeuvres</em> (olives and “<em>Tomato au Lobster</em>”), <em>potage _(“_Crème de Giblet</em>”), <em>poisson</em>, <em>entrée</em> (chicken), <em>viands</em> (pork and ham), legumes, sweets (three choices) and a cheese tart, ending with wine and coffee. </p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/251460/original/file-20181219-27773-19shqlx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/251460/original/file-20181219-27773-19shqlx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/251460/original/file-20181219-27773-19shqlx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=439&fit=crop&dpr=1 600w, https://images.theconversation.com/files/251460/original/file-20181219-27773-19shqlx.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=439&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/251460/original/file-20181219-27773-19shqlx.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=439&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/251460/original/file-20181219-27773-19shqlx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=551&fit=crop&dpr=1 754w, https://images.theconversation.com/files/251460/original/file-20181219-27773-19shqlx.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=551&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/251460/original/file-20181219-27773-19shqlx.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=551&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">The menu served at an AIF Christmas Dinner in 1916.</span>
<span class="attribution"><span class="source">Museums Victoria collection, donated by Jean Bourke</span></span>
</figcaption>
</figure>
<p>The “B” Mess dinner at the Headquarters was almost as sumptuous, but with fewer courses. Its more simple menu included a humorous script, poetry and parodies. When the food concluded a toast was made to “Absent Ones”, drunk “while softly murmuring the words ‘Not lost but gone to CORPS’”. Notably, the term “Lest We Forget” was used to remind diners of good etiquette!</p>
<h2>Christmas in transit</h2>
<p>The voyage to active overseas service was a mixture of excitement, trepidation and monotony. Food service broke the boredom of long days at sea. On board the SS Suffolk on Christmas day 1915 diners were treated to a multi-course dinner, opening with olives, mock turtle soup and salmon cutlets in anchovy sauce. The next course featured iced asparagus, beef fillets with mushrooms and prawns in aspic, before the food became even more serious, with four types of meat, baked and boiled potatoes, and beans. </p>
<figure class="align-right zoomable">
<a href="https://images.theconversation.com/files/251435/original/file-20181219-27764-r8qlio.JPG?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/251435/original/file-20181219-27764-r8qlio.JPG?ixlib=rb-1.1.0&q=45&auto=format&w=237&fit=clip" srcset="https://images.theconversation.com/files/251435/original/file-20181219-27764-r8qlio.JPG?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=998&fit=crop&dpr=1 600w, https://images.theconversation.com/files/251435/original/file-20181219-27764-r8qlio.JPG?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=998&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/251435/original/file-20181219-27764-r8qlio.JPG?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=998&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/251435/original/file-20181219-27764-r8qlio.JPG?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=1255&fit=crop&dpr=1 754w, https://images.theconversation.com/files/251435/original/file-20181219-27764-r8qlio.JPG?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=1255&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/251435/original/file-20181219-27764-r8qlio.JPG?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=1255&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Members of the 4th Australian Field Ambulance at Christmas in Lemnos in 1915.</span>
<span class="attribution"><span class="source">Australian War Memorial</span></span>
</figcaption>
</figure>
<p>Four deserts followed, including plum pudding with both hard and brandy sauces. Like many special occasion menus of the war, diners signed their names on the back.</p>
<h2>Aprés la guerre</h2>
<p>The desire to be “home by Christmas” had been widely expressed from the very first year of the Great War, yet when the armistice finally came in 1918, Australians on active service still had a long journey ahead of them and faced another Christmas away from home. </p>
<p>In 1918, the 2nd Australian pioneers officers’ Christmas dinner took place “somewhere in France”, featuring a menu entirely in French save for the words “plum pudding” and “God Save the King”. Two half pages of the menu were dedicated to “Autographs”. </p>
<p><a href="https://collections.museumvictoria.com.au/items/381846">The souvenir menu card</a> from the 13th Australian Field Ambulance 2nd anniversary dinner, held on Christmas Day 1918 in the Palace of Justice, Dinant-Sur-Meuse, Belgium likewise has a page for autographs. The festive menu features an extensive list of desserts.</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/251459/original/file-20181219-27770-gvkoym.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/251459/original/file-20181219-27770-gvkoym.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/251459/original/file-20181219-27770-gvkoym.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=486&fit=crop&dpr=1 600w, https://images.theconversation.com/files/251459/original/file-20181219-27770-gvkoym.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=486&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/251459/original/file-20181219-27770-gvkoym.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=486&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/251459/original/file-20181219-27770-gvkoym.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=610&fit=crop&dpr=1 754w, https://images.theconversation.com/files/251459/original/file-20181219-27770-gvkoym.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=610&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/251459/original/file-20181219-27770-gvkoym.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=610&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">The menu served to the 13th Australian Field Ambulance on Christmas Day 1918.</span>
<span class="attribution"><span class="source">Museums Victoria collection, donated by John Lord</span></span>
</figcaption>
</figure>
<p>Christmas dinner in 1919 saw Australians who had served in Europe returning home on the SS Königin Luise, a German ship allocated to Britain as part of war reparations. <a href="https://collections.museumvictoria.com.au/items/396763">A menu</a> saved by Sergeant Tom Robinson Lydster bears no references to the war. </p>
<p>A wreath of holly frames an eclectic menu including “<em>Fillet of Sole au Vin Blanc, Asperges au Beurre Fondu</em>” but also “Lamb cutlets, Tomato sauce, Roast Sirlion of Beef”. The Christmas element is provided by “Plum Pudding, Brandy Sauce, Mince Pies”. More than a year after the end of the war, some surviving Australians were yet to celebrate Christmas on home soil.</p>
<p>Christmas traditions for Australian soldiers, nurses and medics helped maintain cultural normalcy during overseas service. Yet Christmas on active service could be a time of significant stress, a reminder of loved ones far away and of fallen friends. Unfortunately, for those who returned to Australia, forever changed by their experiences, Christmas was not always what they remembered or had imagined.</p><img src="https://counter.theconversation.com/content/108987/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Heather Merle Benbow receives funding from The McCoy Seed Fund. </span></em></p><p class="fine-print"><em><span>Deborah Tout-Smith works for Museums Victoria, which has received external funding, including government-funded, foundation and research council grants. The research in this article was supported by the McCoy grant. Deborah is the Vice-Chair of the board of ICOM (International Council of Museums) Australia, sits on the ICOM-ITC Program Committee, and is a former board member of the History Council of Victoria. She has also held offices in the American Alliance of Museums and Museums Australia.</span></em></p>
For Australians serving overseas in WWI, Christmas was particularly difficult. Menus reveal how soldiers tried to maintain the traditions of home.
Heather Merle Benbow, Senior lecturer in German and European Studies, The University of Melbourne
Deborah Tout-Smith, Senior Curator, Society & Technology Department, Museums Victoria Research Institute
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/107436
2018-12-19T19:08:33Z
2018-12-19T19:08:33Z
Christmas versus kilojoules – how to focus more on celebration and less on the food
<figure><img src="https://images.theconversation.com/files/251119/original/file-20181217-185268-mqifsw.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">You don't have to miss out on Christmas celebrations.</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/fun-christmas-food-art-idea-edible-1215102736?src=APeJnTF8Aq9HtqA-SrNyjg-1-49">Shutterstock</a></span></figcaption></figure><p>Christmas and the holidays are a time to relax and celebrate with family and friends. But the festive season can also be a time of unwanted weight gain that won’t budge once the holidays are over. </p>
<p>Research (mostly from the United States) has found adults <a href="https://www.ncbi.nlm.nih.gov/pubmed/28744374">typically gain 400 to 900 grams</a> over the holidays. </p>
<p>No-one wants to miss out on the celebrations. But knowing more about the kilojoule content of your favourite Christmas treats can help you make conscious decisions about which foods and drinks to have and enjoy, and what portion sizes to choose. </p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/health-check-do-bigger-portion-sizes-make-you-eat-more-23193">Health check: do bigger portion sizes make you eat more?</a>
</strong>
</em>
</p>
<hr>
<p>Check the comparisons below, and how much housework or the number of steps you’d need to take to expend that same number of kilojoules. (Note: calculations are based on an adult weighing 70-80 kilograms.)</p>
<h2>Try this for starters</h2>
<p>Which of these pre-dinner snacks is worth the effort: </p>
<p>A large handful of potato crisps containing 550kJ, which would take 32 minutes of vacuuming or 3294 steps to work off? </p>
<p>Or a handful of fresh cherries (about ten large or 15 small ones) which contains about 150kJ? This would take only 8.5 minutes of vacuuming or 880 steps to work off. </p>
<h2>Here comes the main course</h2>
<p>Two slices of roast pork and a 30g (matchbox size) piece of crackling contains about 1,415kJ. This is equivalent to spending 54 minutes cleaning windows or taking 8,500 steps. </p>
<p>If you substitute the pork for 12 medium prawns (about 70g) at 260kJ, this is equivalent to ten minutes of washing windows or taking 1,560 steps.</p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/how-to-pick-an-ethically-raised-ham-this-christmas-69640">How to pick an ethically raised ham this Christmas</a>
</strong>
</em>
</p>
<hr>
<h2>Sweet swap</h2>
<p>If you eat one-eighth (about 90g) of a large plum pudding, you will have consumed about 1,080kJ. You’ll need to take about 6,350 steps to walk it off, or spend 41 minutes raking up leaves in the garden. </p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/251120/original/file-20181217-27758-1fqbqoa.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/251120/original/file-20181217-27758-1fqbqoa.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/251120/original/file-20181217-27758-1fqbqoa.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/251120/original/file-20181217-27758-1fqbqoa.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/251120/original/file-20181217-27758-1fqbqoa.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/251120/original/file-20181217-27758-1fqbqoa.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/251120/original/file-20181217-27758-1fqbqoa.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Smaller portions come with fewer kilojoules.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/download/confirm/537500701?src=cm1GvAyrAB1cW2S_DPwQCA-1-16&size=huge_jpg">Shutterstock</a></span>
</figcaption>
</figure>
<p>In contrast, one 25g rum ball contains about 350kJ, equivalent to 2,060 steps or 13 minutes of raking leaves. </p>
<p>Even better, half a cup of fresh fruit salad at 250kJ is equivalent to 1,470 steps or approximately nine minutes of raking leaves.</p>
<h2>How to focus more on celebration</h2>
<p>It’s possible to have fun at Christmas and celebrate the time with family and friends while reducing your focus on food. Here are some tips to get you started:</p>
<ul>
<li><p>use this <a href="https://www.8700.com.au/balance-and-burn/kj-activity-comparison/">calculator from the 8700.com.au website</a> to check the kilojoules and exercise equivalents in you favourite Christmas foods and drinks.</p></li>
<li><p>think about the food and festive traditions you want to pass on to your family. These are what <a href="https://www.ncbi.nlm.nih.gov/pubmed/23707416">your children and grandchildren will remember</a>. Making some of these healthful options means you are building health and well-being into your celebrations.</p></li>
<li><p>put in extra effort in to decorate your Christmas table so it looks more special than the food. Having <a href="https://www.ncbi.nlm.nih.gov/pubmed/12561283">family rituals is associated with better child health</a>, school achievement, adolescents’ sense of personal identity and having stronger family relationships.</p></li>
</ul>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/251122/original/file-20181217-27773-s79ktw.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/251122/original/file-20181217-27773-s79ktw.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/251122/original/file-20181217-27773-s79ktw.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/251122/original/file-20181217-27773-s79ktw.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/251122/original/file-20181217-27773-s79ktw.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/251122/original/file-20181217-27773-s79ktw.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/251122/original/file-20181217-27773-s79ktw.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">Take a breather between courses.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/three-sisters-playing-bocce-garden-front-326893865?src=79qDU9wu_kOwVdlNjl4xKA-1-22">Shutterstock</a></span>
</figcaption>
</figure>
<ul>
<li><p>think about your Christmas food budget and try to stick to it. Going for less total food but better quality in your budget can help avoid food waste and <a href="https://www.ncbi.nlm.nih.gov/pubmed/28903785">reduce stress related to finances and food security.</a></p></li>
<li><p>if Christmas home cooking is a part of your routine, plan to give some away as gifts. Or, think about spending less time in the kitchen cooking and more time contacting those you have not been in touch with for a while. </p></li>
<li><p>plan some fun, post-dinner Christmas activities. Set up some old-fashioned physical games, like a hookey board, a set of skittles, or boules. Make playing compulsory before dessert is served! </p></li>
</ul>
<h2>Try not to feel guilty</h2>
<p>You’d think people who stress about food would have healthier eating habits, but the research shows that this isn’t the case. </p>
<p>One study found that <a href="https://www.ncbi.nlm.nih.gov/pubmed/25186250">people who associated eating chocolate cake with guilt</a>, rather than a celebration, had eating habits that were less healthy, especially when they were under stress. </p>
<p>Aside from avoiding over-eating, having a focus on <a href="https://www.ncbi.nlm.nih.gov/pubmed/30250438">enjoying healthy foods</a> as well as some self-compassion can help improve your relationship with food.</p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/this-christmas-give-yourself-permission-to-enjoy-pudding-88783">This Christmas, give yourself permission to enjoy pudding</a>
</strong>
</em>
</p>
<hr>
<img src="https://counter.theconversation.com/content/107436/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Clare Collins is affiliated with the Priority Research Centre for Physical Activity and Nutrition, the University of Newcastle, NSW. She is an NHMRC Senior Research and Gladys M Brawn Research Fellow. She has received research grants from NHMRC, ARC, Hunter Medical Research Institute, Meat and Livestock Australia, Diabetes Australia, Heart Foundation, Bill and Melinda Gates Foundation, nib foundation and Greater Charitable Foundation. She has consulted to SHINE Australia, Novo Nordisk, Quality Bakers, the Sax Institute and the ABC. She was a team member conducting systematic reviews to inform the Australian Dietary Guidelines update and 2017 evidence review on dietary patterns for the Heart Foundation.</span></em></p>
If you’re not a fan of plum pudding or pork with crackling, why not swap them for something healthier, like prawns and fresh fruit salad?
Clare Collins, Professor in Nutrition and Dietetics, University of Newcastle
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/86717
2017-12-22T14:56:34Z
2017-12-22T14:56:34Z
Back in time for Christmas dinner: the modern desire for a bygone age
<figure><img src="https://images.theconversation.com/files/199918/original/file-20171219-27557-18z7a01.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Christmas dinner with all the trimmings.</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/christmas-family-dinner-table-concept-513248413?src=6DYYzw1w6I98VS5kDiFCRg-1-0">Shutterstock/rawpixel.com</a></span></figcaption></figure><p>Nostalgia is now a key strategic consideration for business and retail. The marketisation of our fondness for a remembered past has stimulated the endless reboots of <a href="https://daily.jstor.org/is-don-quixote-to-blame-for-modern-movie-reboots/">1980s movie classics</a> and <a href="https://theconversation.com/teletubbies-galore-do-we-need-remakes-of-classic-childrens-tv-39973">children’s television series</a>, the remarketing of <a href="https://www.theguardian.com/technology/2017/sep/28/nintendo-classic-mini-snes-review-fun-sized-reboot-of-greatest-ever-console-mario-yoshi-zelda">retro videogames</a> and even the re-appreciation of <a href="http://www.adnews.com.au/news/myer-gets-nostalgic-with-ads-celebrating-100-years">vintage commercials</a>. </p>
<p>Beyond providing us with emotional access to objects and things from our previous and personal “lived” experiences, there are also aspects of today’s “retro revolution” that appeal to imagined experiences of a more distant past. This has been particularly evident in our desires to find inspiration when it comes to eating. </p>
<p>The BBC’s <a href="https://www.theguardian.com/tv-and-radio/2017/jan/25/further-back-in-time-for-dinner-review-top-middle-class-tv-time-travel-with-giles-coren-and-a-cows-brain">Back in Time for Dinner</a> and <a href="http://www.bbc.co.uk/programmes/b06sq9m7">Back in Time for Christmas</a> are examples of consumer curiosity to seek out, understand and rediscover forgotten ways of eating and drinking.</p>
<p>As we approach Christmas, it seems that our insatiable curiosity – and desire – for more real, more authentic, and more fun than even that which we are personally familiar with might mean looking past the Christmas dinner of our own memories to that of the ancestral memory instead.</p>
<figure>
<iframe width="440" height="260" src="https://www.youtube.com/embed/AffhnF8emIg?wmode=transparent&start=0" frameborder="0" allowfullscreen=""></iframe>
</figure>
<h2>Christmas dinner as the “real thing”</h2>
<p>For <a href="http://www.independent.co.uk/life-style/food-and-drink/christmas-day-food-favourite-uk-a7410081.html">many</a>, the contemporary British Christmas dinner conjures up images of turkey, stuffing, roast potatoes, gravy, pigs in blankets, sprouts, pudding and, of course, the copious festive <a href="https://www.thegrocer.co.uk/buying-and-supplying/fmcg-prices-and-promotions/festive-choc-boxes-see-price-increases-and-shrinkflation/560468.article">tubs of chocolates</a>. The instantly recognisable blend of features of the Christmas dinner are so essential to the holiday experience that they have been appropriated by various businesses on the high street – whether it is Greggs’ Festive Bakes, Subway’s Festive Feast Sub or Pret A Manger’s Christmas Lunch sandwiches. </p>
<p>The very special, moreish (and mass marketed) nature of the contemporary “taste of Christmas” echoes the work of psychoanalytic philosopher Slavoj Žižek on the dynamics of “<a href="https://books.google.co.uk/books?hl=en&lr=&id=EujcNVAlcw4C&oi=fnd&pg=PR9&dq=zizek+AND+%22surplus-enjoyment%22+AND+desire&ots=9cPfJozyOr&sig=GcYoYMajFMSs4iie9w_iOBx3H8k#v=onepage&q=consumerism&f=false">surplus-enjoyment</a>” and <a href="https://www.youtube.com/watch?v=vydwrn_TQow">insatiable, bottomless desire</a>.
It is conceivable that Christmas dinner has become for many, what Žižek might call, “<a href="https://books.google.co.uk/books?hl=en&lr=&id=TQKg6bV8QksC&oi=fnd&pg=PA1&dq=zizek+the+ticklish+subject&ots=VuQA79Wysr&sig=KueZXRm4gEp1P9JZF04MUhAvYsE#v=onepage&q=%22the%20real%20thing%22&f=false">the Real Thing</a>”. </p>
<p>It is not so much that the taste of Christmas dinner has become iconic, or that the food itself satisfies us like no other. It is what Christmas dinner represents – happiness, togetherness, material abundance. These are the “real” things which we can never have too much of and we are forever trying to fill ourselves up with.</p>
<p>As a consequence, people often find themselves always wanting more over the festive period. Ultimately, this insatiability culminates in the <a href="https://theconversation.com/size-is-everything-at-christmas-and-your-oven-is-no-exception-35689">copiousness and lavishness</a> of the Christmas Day feast. Though this often is not the end, thanks to the leftovers. And we are destined to recreate the feast without fail every year afterwards. Some might even <a href="https://www.youtube.com/watch?v=bnczB6LXkqE">wish that it could be Christmas every day</a>, as it were.</p>
<p>The notion of a <a href="https://books.google.co.uk/books?id=UznZ_J58LjQC&pg=PA22&lpg=PA22&dq=zizek+%22pure+surplus+of+enjoyment%22&source=bl&ots=aDyyhhSqGH&sig=3kBMWvvgziRZ1GZQVh1wmFxHePg&hl=en&sa=X&ved=0ahUKEwjr1oqNpPXXAhUJaFAKHSj2CE8Q6AEIVDAM#v=onepage&q=zizek%20%22pure%20surplus%20of%20enjoyment%22&f=false">pure surplus of enjoyment</a> surrounding Christmas dinner could mean that enjoyment of it is premised on a ceaseless quest to realise and quench abstract desires. While we might have everything and more right now for a great Christmas dinner, that is still never quite good enough.</p>
<h2>Christmas feasting through the ages</h2>
<p>The trappings of the modern Christmas dinner originate in Victorian England, between the birth of urban industrialisation and modern consumer culture. The prototype of what we eat now is captured in representations of the Cratchit family dinner in the Dickens classic, <a href="https://www.charlesdickensinfo.com/christmas-carol/">A Christmas Carol</a>. Although Dickens did not himself conceive of what would become the modern Christmas dinner, authors such as <a href="http://www.jstor.org/stable/10.1525/gfc.2004.4.4.17">Cathy Kaufman</a> make it clear that “his story was a road map for middle and working-class pleasures at the precise moment when both meal structures and the nature of Christmas celebrations were changing.”</p>
<p>The changes catalysed by the Victorians are not just seen in their foods of choice but also in accompaniments they introduced to the dinner table (the <a href="https://theconversation.com/the-victorians-gave-us-the-christmas-cracker-but-are-also-to-blame-for-the-terrible-jokes-inside-70745">Christmas cracker</a>,for example). They constructed Christmas dinner as a way of signifying conviviality, playfulness and community – a way of staging desire. </p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/199919/original/file-20171219-4973-5benyj.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/199919/original/file-20171219-4973-5benyj.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/199919/original/file-20171219-4973-5benyj.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/199919/original/file-20171219-4973-5benyj.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/199919/original/file-20171219-4973-5benyj.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/199919/original/file-20171219-4973-5benyj.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/199919/original/file-20171219-4973-5benyj.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">A Christmas cracker.</span>
<span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/couple-pulling-cracker-room-decorated-christmas-534309616?src=L4vVCIJIZwF7fLowMonXyA-1-0">Shutterstock/MonkeyBusinessImage</a></span>
</figcaption>
</figure>
<p>Before Victorian times, feasting at Christmas served a more raucous and crude means of breaking up the hardship and scarcity of the cold winter months. In the late Middle Ages and Tudor England for example, the feasting during Christmas time may have often been organised less elaborately around various pies, whatever game birds were in availability, or the meat of livestock that could not overwinter and needed to be culled. There may also have been a great divide between what the rich and the poor ate during <a href="https://theconversation.com/what-would-you-have-eaten-for-christmas-in-medieval-times-35234">Yuletide Feasting</a>. </p>
<h2>A new old desire</h2>
<p>To tap into consumers’ insatiable desire for more fun, more authentic and more real festive experiences <a href="https://www.nationaltrust.org.uk/corfe-castle/features/a-magical-tudor-christmas-at-corfe-castle">The National Trust</a> has promoted the opportunity to experience a historic Christmas where visitors can enjoy a period-specific “Tudor Christmas feast beside a roaring log fire”.</p>
<p>Various <a href="http://www.juliacharleseventmanagement.co.uk/content/victorianchristmasthemedeventproductions">businesses</a> provide full-service catering based on authentic Victorian-themed food, tea carts and props – and a host of restaurants now offer “Victorian Christmas” menus and themed dining experiences. Elsewhere, the <a href="http://www.bbc.co.uk/victorianchristmas/activities.shtml#fooddrink">BBC</a> and <a href="http://www.telegraph.co.uk/food-and-drink/features/how-to-cook-a-victorian-christmas-feast/">The Telegraph</a> each provide DIY guides “to making your very own Victorian Christmas”. </p>
<p>The taste of modern Christmas as we know it now certainly fills us up. But ultimately it never fully satisfies consumer desire. We forever want more and consumers might slowly be realising that this little bit extra might not be available to them in the present but rather lies buried in the past ready for excavation.</p><img src="https://counter.theconversation.com/content/86717/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>James Cronin does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>
Why is there so much consumer interest in recreating Christmas dinners from the past?
James Cronin, Lecturer in Marketing and Consumer Behaviour, Lancaster University
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/88783
2017-12-22T00:00:00Z
2017-12-22T00:00:00Z
This Christmas, give yourself permission to enjoy pudding
<figure><img src="https://images.theconversation.com/files/198911/original/file-20171213-31699-ybx3bb.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Do you feel worried or happy at the thought of Christmas food? </span> <span class="attribution"><a class="source" href="https://unsplash.com/photos/GOG9Z4RQEsM">Toa Heftiba at www.unsplash.com</a></span></figcaption></figure><p>Soon, you may be sitting down for a Christmas (or Hanukkah) meal with loved ones. Do you feel overwhelmed at the thought of all that food laid out on the table? Or do you feel excited?</p>
<p>Let’s say you’re a person who associates today’s thin and fit “body ideal” with success, and a <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2866597/">fat body with failure</a>. You assume that if you have enough self-control to eat and exercise “right”, you’ll achieve “<a href="http://www.sciencedirect.com/science/article/pii/S0005789405802394">vast rewards</a>”. </p>
<p>You spend the year trying to lose weight, but repeatedly fail. You make one final attempt before the office Christmas party in the hope you’ll impress everyone with how good you look.</p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/festive-season-survival-tips-for-healthy-eating-70138">Festive season survival tips for healthy eating</a>
</strong>
</em>
</p>
<hr>
<p>Many people know there’s a global problem with overweight and obesity, <a href="https://www.aihw.gov.au/reports/overweight-obesity/a-picture-of-overweight-and-obesity-in-australia/contents/table-of-contents">including in Australia</a>. What is less well known is that unhealthy, “disordered” eating behaviours can be <a href="http://dcjournal.ca/doi/abs/10.3148/72.1.2011.50?url_ver=Z39.88-2003&rfr_id=ori%3Arid%3Acrossref.org&rfr_dat=cr_pub%3Dpubmed&">both a cause and an effect</a> of body fat gain.</p>
<p>Low self-esteem and intense dieting are <a href="http://www.nedc.com.au/risk-factors">risk factors</a> for eating disorders. Hardcore dieting can also paradoxically increase body weight. For example, weight-control behaviours were surveyed in <a href="http://jandonline.org/article/S0002-8223(06)00004-6/fulltext">American adolescents over a five-year period</a>. Those who said they engaged in extreme practices (which were defined as activities such as fasting or taking diet pills) were more likely to report weight gain. </p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/199137/original/file-20171214-27562-1c9ko6v.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/199137/original/file-20171214-27562-1c9ko6v.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/199137/original/file-20171214-27562-1c9ko6v.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=401&fit=crop&dpr=1 600w, https://images.theconversation.com/files/199137/original/file-20171214-27562-1c9ko6v.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=401&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/199137/original/file-20171214-27562-1c9ko6v.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=401&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/199137/original/file-20171214-27562-1c9ko6v.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/199137/original/file-20171214-27562-1c9ko6v.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/199137/original/file-20171214-27562-1c9ko6v.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Some Christmas treats are too good to refuse. Don’t torture yourself.</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/mTSxIwVVMIo">Unsplash/Rawpixel</a>, <a class="license" href="http://creativecommons.org/licenses/by/4.0/">CC BY</a></span>
</figcaption>
</figure>
<p>Conversely, unhealthy eating behaviours such as <a href="https://link.springer.com/chapter/10.1007/978-3-319-19821-7_25">emotional eating</a> may be more common in people with obesity. And when some <a href="https://www.nature.com/articles/0803501">young Australian women were evaluated</a>, those who were classified as obese described higher levels of dietary restraint and body shape concern compared with other women in the sample. </p>
<p>Finally, any weight loss may be hindered by feelings of <a href="http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0167571">shame and inferiority</a>.</p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/why-we-regain-weight-after-drastic-dieting-60703">Why we regain weight after drastic dieting</a>
</strong>
</em>
</p>
<hr>
<h2>Six ways to improve your experience of Christmas dinner (and every dinner after that)</h2>
<p><strong>1.</strong> Give yourself permission to <a href="http://onlinelibrary.wiley.com/doi/10.1111/1467-9566.12116/full">enjoy</a> Christmas food. Say to yourself, “I can eat that whole pavlova if I want to (and if Uncle Bob lets me)”. You’ll likely find your desire to do so decreases once you truly remove any strict, black-and-white, “off-limits” rules you’ve imposed on your eating habits.</p>
<p>We could call this counter-intuitive phenomenon The <a href="http://www.tandfonline.com/doi/abs/10.1080/15534510.2010.517282">Reverse Psychology</a> of Food or The Backwards Law of Nutrition.</p>
<p><strong>2.</strong> Don’t say to yourself, “I <em>shouldn’t</em> eat any of that pavlova”. The words “should” and “shouldn’t” remove your sense of autonomy. Lower levels of perceived choice may <a href="https://www.biomedcentral.com/track/pdf/10.1186/1479-5868-9-22?site=ijbnpa.biomedcentral.com">reduce the likelihood</a> of long-term body weight balance. </p>
<p><strong>3.</strong> Accept your <a href="http://www.sciencedirect.com/science/article/pii/S0005789405802394">body’s genetic potential</a> and embrace health over looks. Some of us will never look like thin fashion models, no matter how hard we try. Others may be able to reach a fit ideal, but at what cost? </p>
<p>Adopt <a href="http://www.sciencedirect.com/science/article/pii/S0005789405802394">reasonable</a> weight and shape goals for you. Re-focus on being healthy overall, rather than how you look in a bikini (although these can be linked, anyway). </p>
<p>The <a href="http://www.sciencedirect.com/science/article/pii/S0002822305003226">Health at Every Size</a> approach involves body size acceptance, a reduction in dieting, and an increase in intuitive eating (and can actually help with weight loss). </p>
<p>Many of us could do with learning how to better listen to our bodies, including its signals of <a href="https://www.health.qld.gov.au/__data/assets/pdf_file/0019/152812/wtmgt_hungerscale.pdf">hunger and fullness</a> - and of emotional distress. Numbing unpleasant emotions with food is a frequent means of escape, but is associated with <a href="http://www.sciencedirect.com/science/article/pii/S019566630700044X">eating more</a> calorific cake, ice cream and chips (but without real enjoyment). </p>
<hr>
<p>
<em>
<strong>
Read more:
<a href="https://theconversation.com/tofu-turkey-paleo-feast-christmas-culinary-traditions-are-ever-changing-68748">Tofu turkey? Paleo feast? Christmas culinary traditions are ever changing</a>
</strong>
</em>
</p>
<hr>
<p><strong>4.</strong> Adopt a “mostly:sometimes” mantra. That is, mostly you will eat healthily, and sometimes you won’t. It’s common to overeat from time to time, such as on Christmas day (although you might want to ask yourself if it’s worth the horrible, stuffed feeling afterwards). It’s OK to eat that delectable Christmas pudding, or other nutritionally questionable foods, now and again.</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/199336/original/file-20171214-16469-9cn6ev.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/199336/original/file-20171214-16469-9cn6ev.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/199336/original/file-20171214-16469-9cn6ev.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/199336/original/file-20171214-16469-9cn6ev.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/199336/original/file-20171214-16469-9cn6ev.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/199336/original/file-20171214-16469-9cn6ev.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/199336/original/file-20171214-16469-9cn6ev.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/199336/original/file-20171214-16469-9cn6ev.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Christmas wouldn’t be merry without food!</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/ICcZCht7mf4">Rawpixel/Unsplash</a>, <a class="license" href="http://creativecommons.org/licenses/by/4.0/">CC BY</a></span>
</figcaption>
</figure>
<p><strong>5.</strong> Be kinder to yourself. Self-compassion <a href="https://link.springer.com/article/10.1007/s12671-017-0804-0">may help</a> weight loss, nutrition behaviours, eating behaviours and body image. It may decrease the <a href="https://link.springer.com/article/10.1007/s12671-014-0277-3">body shame</a> that can be associated with higher body mass. Try out some <a href="http://self-compassion.org/category/exercises/">exercises here</a>.</p>
<p><strong>6.</strong> Set yourself small goals to reduce the frequency of unwanted habits or introduce new habits. There’s an approach called <a href="http://onlinelibrary.wiley.com/doi/10.1002/ejsp.730/full">Mental Contrasting and Implementation Intentions</a>, which involves thinking positively about what it will feel like when you reach your goal, and implementing actual steps to get there.</p>
<p>In summary, if you feel stressed about what to eat at Christmas, have too much body fat or disordered eating (the two are related), are a rigid dieter or have low self-esteem; give yourself permission to savour that gingerbread Santa - but later on enjoy a plate of <a href="http://www.abs.gov.au/ausstats/abs@.nsf/Lookup/by%20Subject/4364.0.55.001%7E2014-15%7EMain%20Features%7EDaily%20intake%20of%20fruit%20and%20vegetables%7E28">salad</a>. </p>
<p>Accept your body as it is, at this very moment - and focus on improving its overall health, rather than the firmness of its abs. Balanced nutrition habits that can sustain a healthy body and mind include Christmas pudding for most of us.</p><img src="https://counter.theconversation.com/content/88783/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Rebecca Charlotte Reynolds owns The Real Bok Choy, a nutrition and lifestyle consultancy. </span></em></p>
Some tips on how to fully enjoy your Christmas mince pie.
Rebecca Reynolds, Lecturer in Nutrition, UNSW Sydney
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/88462
2017-12-12T12:01:41Z
2017-12-12T12:01:41Z
An anthropologist explains why we love holiday rituals and traditions
<figure><img src="https://images.theconversation.com/files/198652/original/file-20171211-9416-zprbag.jpg?ixlib=rb-1.1.0&rect=271%2C0%2C4072%2C2944&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Working together on a once-a-year project feels festive and special.</span> <span class="attribution"><a class="source" href="https://www.shutterstock.com/image-photo/christmas-gingerbread-making-friends-decorating-freshly-747353851">Flotsam/Shutterstock.com</a></span></figcaption></figure><p>The mere thought of holiday traditions brings smiles to most people’s faces and elicits feelings of sweet anticipation and nostalgia. We can almost smell those candles, taste those special meals, hear those familiar songs in our minds.</p>
<p>Ritual marks some of the most important moments in our lives, from personal milestones like birthdays and weddings to seasonal celebrations like Thanksgiving and religious holidays like Christmas or Hanukkah. And the more important the moment, the fancier the ritual.</p>
<p>Holiday rituals are bursting with sensory pageantry. These (often quite literal) bells and whistles signal to all of our senses that this is no common occasion – it is one full of significance and meaning. Such sensory exuberance helps create lasting recollections of those occasions and marks them in our memory as special events worth cherishing.</p>
<p>Indeed, there are plenty of reasons to value family rituals. Research shows that they can provide various psychological benefits, helping us enjoy ourselves, connect with loved ones and take a respite from the daily grind.</p>
<h2>An anxiety buffer</h2>
<p>Everyday life is stressful and full of uncertainty. Having a special time of the year when we know exactly what to do, the way we’ve always done it, provides a comfortable sense of structure, control and stability.</p>
<figure class="align-right zoomable">
<a href="https://images.theconversation.com/files/198607/original/file-20171211-27714-6zi5l3.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/198607/original/file-20171211-27714-6zi5l3.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=237&fit=clip" srcset="https://images.theconversation.com/files/198607/original/file-20171211-27714-6zi5l3.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=753&fit=crop&dpr=1 600w, https://images.theconversation.com/files/198607/original/file-20171211-27714-6zi5l3.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=753&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/198607/original/file-20171211-27714-6zi5l3.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=753&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/198607/original/file-20171211-27714-6zi5l3.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=946&fit=crop&dpr=1 754w, https://images.theconversation.com/files/198607/original/file-20171211-27714-6zi5l3.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=946&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/198607/original/file-20171211-27714-6zi5l3.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=946&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">A holiday toast can have special weight.</span>
<span class="attribution"><a class="source" href="https://www.flickr.com/photos/dmcordell/4232251244">diane cordell</a>, <a class="license" href="http://creativecommons.org/licenses/by-nc-nd/4.0/">CC BY-NC-ND</a></span>
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</figure>
<p>From reciting blessings to raising a glass to make a toast, holiday traditions are replete with rituals. <a href="https://doi.org/10.1016/j.obhdp.2016.07.004">Laboratory experiments</a> and <a href="https://doi.org/10.1111/j.1548-1433.2010.01305.x">field studies</a> show that the structured and repetitive actions involved in such rituals can act as a buffer against anxiety by making our world a <a href="https://doi.org/10.1016/j.cub.2015.05.049">more predictable place</a>.</p>
<p>Many of those rituals may of course also be performed at other times throughout the year. But during the holiday season, they become more meaningful. They’re held in a special place (the family home) and with a special group of people (our closest relatives and friends). For this reason, more people <a href="https://www.forbes.com/sites/alexandratalty/2016/02/26/the-busiest-holiday-to-travel-on-is/#5780696f5e74">travel during the year-end holidays</a> than any other time of the year. Gathering together from far-flung locations helps people leave their worries behind, and at the same time lets them reconnect with time-honored family traditions.</p>
<h2>Happy meals</h2>
<p>No holiday tradition would be complete without a festive meal. Since the first humans gathered around the fire to roast their hunt, <a href="https://harvardmagazine.com/2009/11/cooking-and-human-evolution">cooking has been one of the defining characteristics</a> of our species. </p>
<p>The long hours spent in the kitchen and the dining room during the preparation and consumption of holiday meals serve some of the <a href="https://digitalcommons.wku.edu/cgi/viewcontent.cgi?referer=https://www.google.com/&httpsredir=1&article=1357&context=stu_hon_theses">same social functions</a> as the hearths of our early ancestors. Sharing a ceremonial meal symbolizes community, brings the entire family together around the table and smooths the way for conversation and connection.</p>
<p>All cultures have rituals that revolve around food and meal preparation. Jewish tradition dictates that all food must be chosen and prepared according to specific rules (Kosher). In parts of the Middle East and India, only the right hand must be used for eating. And in many European countries, it is important to lock eyes while making a toast in order to avoid seven years of bad sex.</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/198651/original/file-20171211-9426-446qps.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/198651/original/file-20171211-9426-446qps.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/198651/original/file-20171211-9426-446qps.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/198651/original/file-20171211-9426-446qps.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/198651/original/file-20171211-9426-446qps.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/198651/original/file-20171211-9426-446qps.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/198651/original/file-20171211-9426-446qps.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/198651/original/file-20171211-9426-446qps.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Hosts pull out all the stops for over-the-top holiday feasts.</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/NKJAaEGC-B4">+Simple on Unsplash</a>, <a class="license" href="http://creativecommons.org/licenses/by/4.0/">CC BY</a></span>
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<p>Of course, special occasions require special meals. So most cultures reserve their best and most elaborate dishes for the most important holidays. For example, in Mauritius, Tamil Hindus serve the colorful <a href="https://musingsofavegfoodie.blog/2016/01/16/the-mauritian-sept-cari-a-journey-of-tradition-and-adaptation/">“seven curries”</a> at the conclusion of the Thaipussam kavadi festival, and in Greece families get together to spit-roast an entire lamb on Easter Day. And these recipes often include some secret ingredients – not just culinary, but also psychological.</p>
<p>Research shows that performing a ritual before a meal <a href="https://doi.org/10.1177/0956797613478949">improves the eating experience</a> and makes the food (even just plain carrots!) seem tastier. Other studies found that when <a href="https://doi.org/10.1016/S0022-3182(98)70339-5">children participate in food preparation</a> they enjoy the food more, and that the longer we spend preparing a meal, the more we <a href="https://doi.org/10.2139/ssrn.1777100">come to appreciate it</a>. In this way, the labor and fanfare associated with holiday meals virtually guarantees an enhanced gastronomical experience.</p>
<h2>Sharing is caring</h2>
<p>It is common to exchange presents during the holiday period. From a rational perspective, this might seem pointless, at best recycling resources or, at worst, wasting them. But don’t underestimate the importance of these exchanges. Anthropologists have noted that among many societies <a href="https://newrepublic.com/article/115952/christmas-gift-exchange-anthropological-rules-beneath-it">ritualized gift-giving</a> plays a crucial role in maintaining social ties by creating networks of reciprocal relationships.</p>
<figure class="align-center zoomable">
<a href="https://images.theconversation.com/files/198604/original/file-20171211-10977-1dvh500.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/198604/original/file-20171211-10977-1dvh500.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/198604/original/file-20171211-10977-1dvh500.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=457&fit=crop&dpr=1 600w, https://images.theconversation.com/files/198604/original/file-20171211-10977-1dvh500.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=457&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/198604/original/file-20171211-10977-1dvh500.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=457&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/198604/original/file-20171211-10977-1dvh500.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=574&fit=crop&dpr=1 754w, https://images.theconversation.com/files/198604/original/file-20171211-10977-1dvh500.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=574&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/198604/original/file-20171211-10977-1dvh500.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=574&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Gifts under the tree can be a key component of Christmas celebrations.</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/xjB7du_4kQQ">Andrew Neel on Unsplash</a>, <a class="license" href="http://creativecommons.org/licenses/by/4.0/">CC BY</a></span>
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<p>Today, many families give each other lists of desired presents for the holidays. The brilliance of this system lies precisely in the fact that most people end up getting what they would buy anyway – the money gets recycled but everyone still enjoys the satisfaction of giving and receiving gifts.</p>
<p>And as this is a special time of the year, we can even allow ourselves some guilt-free indulgence. Last year, my wife and I saw a fancy coffee machine that we really liked, but we decided it was too expensive. But in December, we went back and bought it as a mutual present, agreeing that it was OK to splurge a bit for the holidays.</p>
<h2>The stuff family is made of</h2>
<p>The most important function of holiday rituals is their role in maintaining and strengthening family ties. In fact, for relatives who live far apart, holiday rituals may be the glue that holds the family together.</p>
<p>Ritual is a powerful marker of identity and group membership. Some of my own field studies have found that taking part in collective rituals creates <a href="https://doi.org/10.1558/fiel.v9i1.53">feelings of belonging</a> and <a href="https://doi.org/10.1177/0956797612472910">increased generosity</a> toward other members of the group. It’s no surprise, then, that spending the holidays with the in-laws for the first time is often regarded as a rite of passage – a sign of true family membership.</p>
<p>Holiday traditions are particularly important for children. Research shows that <a href="https://doi.org/10.1016/j.evolhumbehav.2015.08.002">children who participate in group rituals</a> become more strongly affiliated with their peers. In addition, having more positive memories of family rituals seems to be associated with more <a href="https://doi.org/10.1111/1540-5834.00019">positive interactions with one’s own children</a>.</p>
<figure class="align-left zoomable">
<a href="https://images.theconversation.com/files/198624/original/file-20171211-9432-1er5fnk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/198624/original/file-20171211-9432-1er5fnk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=237&fit=clip" srcset="https://images.theconversation.com/files/198624/original/file-20171211-9432-1er5fnk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=600&fit=crop&dpr=1 600w, https://images.theconversation.com/files/198624/original/file-20171211-9432-1er5fnk.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=600&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/198624/original/file-20171211-9432-1er5fnk.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=600&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/198624/original/file-20171211-9432-1er5fnk.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=754&fit=crop&dpr=1 754w, https://images.theconversation.com/files/198624/original/file-20171211-9432-1er5fnk.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=754&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/198624/original/file-20171211-9432-1er5fnk.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=754&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
<figcaption>
<span class="caption">Rituals and traditions can help make our memories of holidays good ones.</span>
<span class="attribution"><a class="source" href="https://unsplash.com/photos/GAJ4g8f7FBk">Darren Coleshill on Unsplash</a>, <a class="license" href="http://creativecommons.org/licenses/by/4.0/">CC BY</a></span>
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<p>Holiday rituals are the perfect recipe for family harmony. Sure, you might need to take three flights to get there, and they will almost certainly be delayed. And your uncle is bound to get drunk and start a political argument with his son-in-law again. But according to Nobel Laureate Daniel Kahneman, this is unlikely to spoil the overall experience. </p>
<p>Kahneman’s research shows that when we evaluate past experiences, we tend to remember the best moments and the last moments, paying little attention to everything else. This is known as the “<a href="http://www.vwl.tuwien.ac.at/hanappi/TEI/momentsfull.pdf">peak-end rule</a>.” </p>
<p>In other words, our memory of the family holiday will mostly consist of all the rituals (both joyful and silly), the good food, the presents and then hugging everyone goodbye at the end of the night (after your uncle made up with his son-in-law). And by the time you get back home, you’ll have something to look forward to for next year.</p><img src="https://counter.theconversation.com/content/88462/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Dimitris Xygalatas does not work for, consult, own shares in or receive funding from any company or organization that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>
Holiday traditions – whether culinary, religious, decorative or musical – help families bond and individuals feel stable and content.
Dimitris Xygalatas, Associate Professor in Anthropology and Psychology, University of Connecticut
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/88721
2017-12-11T15:28:11Z
2017-12-11T15:28:11Z
Three ways to avoid being lonely this Christmas
<figure><img src="https://images.theconversation.com/files/197942/original/file-20171206-896-9mtwer.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">
</span> <span class="attribution"><span class="source">SeventyFour/Shutterstock.com</span></span></figcaption></figure><p>As the population ages and growing numbers of people are living alone, loneliness is emerging as a major public health issue. Many older people are lonely with estimates ranging to <a href="http://www.carehome.co.uk/news/article.cfm/id/1571430/Care-home-residents-want-more-time-with-staff-to-beat-loneliness">as high as 80%</a> among care home residents. According to <a href="https://www.ageuk.org.uk/latest-news/archive/1-million-older-people-feel-lonely/">Age UK</a>, around one million older people in the UK are desperately lonely and can go almost an entire month without speaking to anyone. It is therefore hardly surprising that <a href="https://www.ageuk.org.uk/latest-news/archive/1-million-older-people-feel-lonely/">two fifths</a> of all older people (about 3.9m) say that television is their main company. Christmas may be referred to as the “season to be jolly”, but for some older people, the festive season offers little to celebrate. </p>
<p>Feeling lonely is a negative emotional experience and can adversely affect both physical health and mental well-being, with <a href="http://www.publichealthjrnl.com/article/S0033-3506(17)30273-1/pdf">studies</a> demonstrating links with stress, lower self-esteem, disturbed sleep, cardiovascular disease, dementia and other mental health outcomes. Loneliness is said to have a <a href="http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1000316">physical effect</a> equivalent to that of smoking or alcoholism, and more severe than not exercising or obesity. These negative health consequences are no doubt what led the current health secretary, Jeremy Hunt, to <a href="http://www.bbc.co.uk/news/uk-politics-24572231">describe</a> the extent of loneliness in later life as a “national shame”.</p>
<p>In response, a number of initiatives have emerged in the UK in recent years: older people’s charity, Age UK, and the British Red Cross have developed a number of projects; The Big Lottery has funded a programme, <a href="https://www.biglotteryfund.org.uk/ageingbetter">Ageing Better</a>, operating in 14 areas of England; and there has been the establishment of <a href="https://www.campaigntoendloneliness.org">The Campaign to End Loneliness</a> and the <a href="https://www.jocoxfoundation.org/">Jo Cox Foundation</a>, to mention just a few. These operate all year round but it is at this time of year, when some groups of older people can feel particularly lonely and need additional support. Indeed Age UK <a href="https://www.ageuk.org.uk/">suggest</a> that around 1.4m older people find their days repetitive and admit Christmas passes them by.</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/197944/original/file-20171206-915-19lwnk8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/197944/original/file-20171206-915-19lwnk8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=420&fit=crop&dpr=1 600w, https://images.theconversation.com/files/197944/original/file-20171206-915-19lwnk8.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=420&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/197944/original/file-20171206-915-19lwnk8.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=420&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/197944/original/file-20171206-915-19lwnk8.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=528&fit=crop&dpr=1 754w, https://images.theconversation.com/files/197944/original/file-20171206-915-19lwnk8.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=528&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/197944/original/file-20171206-915-19lwnk8.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=528&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
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<span class="caption">A woman gives thanks for her Christmas dinner.</span>
<span class="attribution"><span class="source">Joseph Sohm / Shutterstock.com</span></span>
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<p>But it doesn’t have to be like this, there are many ways in which older people can engage in their communities and meet new people this Christmas, and there are many initiatives around the world being provided to help them do so. Getting involved in traditional festive activities such as eating, walking and dance are just three examples.</p>
<h2>A festive meal</h2>
<p>For many, Christmas provides the opportunity for family, friends and work colleagues to get together and enjoy a festive meal. Sharing food is one way in which older people can meet others and develop new social relations this festive period. </p>
<p>We’ve seen the positive effects of this first hand. <a href="https://timetoshineleeds.org/blog/success-story-more-than-a-mealtime">More than a Mealtime</a>, a project based in Leeds that we were involved with enables single older people to share a restaurant table for a meal, hosted by an older volunteer. Prior to taking part, participants spoke of feeling isolated, empty and alone, particularly at weekends, evenings and when “coming back to a dark empty house” on winter nights. After getting involved they not only reported making new friends, but also feeling a part of their community. One participant reported: “I knew people by name or in passing, but now I feel I have much deeper connections as a result of spending time with small groups on the shared tables.”</p>
<figure class="align-center ">
<img alt="" src="https://images.theconversation.com/files/197960/original/file-20171206-917-1e7momx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/197960/original/file-20171206-917-1e7momx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=348&fit=crop&dpr=1 600w, https://images.theconversation.com/files/197960/original/file-20171206-917-1e7momx.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=348&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/197960/original/file-20171206-917-1e7momx.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=348&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/197960/original/file-20171206-917-1e7momx.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=437&fit=crop&dpr=1 754w, https://images.theconversation.com/files/197960/original/file-20171206-917-1e7momx.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=437&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/197960/original/file-20171206-917-1e7momx.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=437&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
<figcaption>
<span class="caption">A More than a Mealtime event.</span>
<span class="attribution"><span class="source">© David Haylor</span>, <span class="license">Author provided</span></span>
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<h2>A winter walk</h2>
<p>Another way in which older people can participate in their local community while experiencing health benefits is to wrap up warm and go for a winter walk. Although the weather might be cold, going for a walk has many health benefits, and what’s more, can be a good opportunity for lonely people to meet like-minded others. </p>
<p>Through our involvement in one such project, <a href="https://www.ageuk.org.uk/leeds/our-services/walking-with-confidence/">Walking with Confidence</a>, a project delivered by Age UK Leeds, we’ve seen how this very simple activity can have extraordinarily positive effects. In this project, local volunteers offer support to help older people get out and about. One participant has progressed from needing a rest every few paces to feeling confident to go out on her own and start attending local groups again. Another has been able to reengage with her community. She explained how having the volunteer do things with her gave her more and more confidence: “I started helping with the teas again at church and also went back to keep fit. I went on the bus shopping.”</p>
<h2>Cultural involvement</h2>
<p>At this time of year we are surrounded by festive events, pantomimes, shows and people dancing to Christmas tunes. Attending one of these many festive events can help older people feel energised and happy as well as enabling them to make social connections with others. This was the aim of one project run by Yorkshire Dance, <a href="https://yorkshiredance.com/project/young-at-arts/">Young at Arts</a>, which encouraged people living in the community and in care homes to participate in art, theatre, music and dance as a way to make social connections. One care home resident described how “each session has left me feeling energised, happy, useful and with a feeling of worth”.</p>
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<img alt="" src="https://images.theconversation.com/files/197941/original/file-20171206-901-18jpy24.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/197941/original/file-20171206-901-18jpy24.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=399&fit=crop&dpr=1 600w, https://images.theconversation.com/files/197941/original/file-20171206-901-18jpy24.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=399&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/197941/original/file-20171206-901-18jpy24.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=399&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/197941/original/file-20171206-901-18jpy24.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=502&fit=crop&dpr=1 754w, https://images.theconversation.com/files/197941/original/file-20171206-901-18jpy24.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=502&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/197941/original/file-20171206-901-18jpy24.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=502&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px">
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<span class="caption">Connecting communities through song.</span>
<span class="attribution"><span class="source">© Jonathan Turner</span>, <span class="license">Author provided</span></span>
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</figure>
<p>Participants experienced fun, fresh experiences and developed new skills, confidence and pride in their achievements.</p>
<p>So for all you lonely older people out there, or for those wishing to support older people to become less lonely, keep things simple: organise a festive meal, wintery walk or put on a festive dance in your locality. It will do someone – and could do many – a world of good.</p><img src="https://counter.theconversation.com/content/88721/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Andrea Wigfield receives funding from Leeds Older People's Forum.</span></em></p><p class="fine-print"><em><span>Sarah Alden receives funding from Leeds Older People's Forum. </span></em></p>
There are many ways in which older people can engage in their communities and meet new people this Christmas.
Andrea Wigfield, Director, Care-Connect, University of Sheffield
Sarah Alden, Research Associate in Sociology, University of Sheffield
Licensed as Creative Commons – attribution, no derivatives.
tag:theconversation.com,2011:article/68748
2016-12-20T04:20:42Z
2016-12-20T04:20:42Z
Tofu turkey? Paleo feast? Christmas culinary traditions are ever changing
<figure><img src="https://images.theconversation.com/files/150636/original/image-20161219-26137-1q42k5b.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=496&fit=clip" /><figcaption><span class="caption">Strawberry Santas are an adorable addition to the evolving traditions of Christmas food. </span> <span class="attribution"><span class="source">Alan Dow/flickr</span>, <a class="license" href="http://creativecommons.org/licenses/by-nc-nd/4.0/">CC BY-NC-ND</a></span></figcaption></figure><p>As the silly season nears, the popular media obsesses over the tension between serving traditional Christmas fare or adopting current foodie trends. But what are traditional foods other than past trends that have stuck?</p>
<p>Recent <a href="http://www.abs.gov.au/ausstats/abs@.nsf/Lookup/4102.0Main+Features30Nov+2013">census results</a> show that many Australians report “no religion”. Yet Christmas remains widely celebrated, combining elements of Christian, commercial and local customs. Naturally, the preparation and consumption of special foods symbolic of the season are in order.</p>
<p>It is widely believed that the Victorian era invented what our modern consumer culture sells today as the perfect Christmas: a family centred festival of generosity and goodwill surrounding a centerpiece feast. Charles Dickens’ <a href="https://www.goodreads.com/book/show/5326.A_Christmas_Carol">A Christmas Carol</a> (1843) certainly contributed to the <a href="http://dickens.ucsc.edu/resources/faq/christmas.html">popular revival of the festival</a>, despite many Victorians being too impoverished to even aspire to a feast of roast turkey with all the trimmings. From a longer historical perspective, our modern Christmas traditions are little more than a recent rebranding of the primeval winter solstice feast.</p>
<p>The Australian duopoly supermarkets regularly promote a high margin meat showpiece for Christmas, increasingly a whole turkey, something not traditionally on the Christmas menu in Australia. A whole leg of ham is a suggested extra. The centrality of the “main protein” meme is reinforced by such popular television cookery programs as <a href="https://tenplay.com.au/channel-ten/masterchef">MasterChef Australia</a> and <a href="https://au.tv.yahoo.com/my-kitchen-rules">My Kitchen Rules</a>. </p>
<p>Paul Kelly’s much loved Christmas song <a href="https://www.youtube.com/watch?v=uoJxigEuVC4">How to Make Gravy</a> (1996) captures the spirit of cooking an English meal in the sweltering Australian summer. Kelly sings, “They say it’s gonna be a hundred degrees, even more maybe, but that won’t stop the roast”, and then goes on to provide a recipe to sauce it, adding “flour, salt, a little red wine” to the fatty pan juices, as well as the narrator’s special touch, “a dollop of tomato sauce for sweetness and that extra tang”.</p>
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<iframe width="440" height="260" src="https://www.youtube.com/embed/uoJxigEuVC4?wmode=transparent&start=0" frameborder="0" allowfullscreen=""></iframe>
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<p>Despite the usual sultry Australian Christmas Day weather, this Anglo-inspired repast ends with a steamed pudding, heavy with dried fruit and served with a rich egg custard, although today rarely made with the traditional suet (sheep or beef kidney fat). The Americans have long added their own local refinements, such as a Yule log cake – a sponge roll decorated with chocolate icing to resemble a log lying on the forest floor. Europeans have their own specialities such as the Italian <em>panettone</em>, a light fruited yeast bread, and the German <em>stollen</em>, a heavier citrus flavoured loaf with a marzipan centre.</p>
<p>Supermarket campaigns present a range of choices for traditional, Australian (lots of seafood, pavlovas, cherries and mangoes) and Mediterranean inspired meals. There are also dietary influenced diabetic-friendly or Paleo spreads featuring such menu items as avocado mousse, roast turkey with cauliflower “rice” and gluten-free gravy, and raw puddings made with dried fruits, spices, almond meal, coconut oil and maple syrup. </p>
<p>This commercialisation is aided by market segmentation. Where once there were just fruit mince pies for sale at the local bakery, now there is an ever-expanding product selection including local, imported, gluten-free and organic choices.</p>
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<a href="https://images.theconversation.com/files/150628/original/image-20161219-28140-171o61e.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=1000&fit=clip"><img alt="" src="https://images.theconversation.com/files/150628/original/image-20161219-28140-171o61e.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&fit=clip" srcset="https://images.theconversation.com/files/150628/original/image-20161219-28140-171o61e.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=600&h=400&fit=crop&dpr=1 600w, https://images.theconversation.com/files/150628/original/image-20161219-28140-171o61e.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=600&h=400&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/150628/original/image-20161219-28140-171o61e.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=600&h=400&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/150628/original/image-20161219-28140-171o61e.jpg?ixlib=rb-1.1.0&q=45&auto=format&w=754&h=503&fit=crop&dpr=1 754w, https://images.theconversation.com/files/150628/original/image-20161219-28140-171o61e.jpg?ixlib=rb-1.1.0&q=30&auto=format&w=754&h=503&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/150628/original/image-20161219-28140-171o61e.jpg?ixlib=rb-1.1.0&q=15&auto=format&w=754&h=503&fit=crop&dpr=3 2262w" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px"></a>
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<span class="caption">Tofu turkey dinner.</span>
<span class="attribution"><span class="source">Jay Ondreicka/Shutterstock</span></span>
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<p>Vegan meat-alternatives, where plant based foods are processed to resemble various meats, add the “<a href="http://allrecipes.com.au/recipe/2447/vegan-christmas-tofu-turkey.aspx">tofu turkey</a>” to the range of possibilities. This is a glazed tofu loaf shaped around a stuffing that can be carved after roasting.</p>
<p>For more than 20 years, meanwhile, the <a href="http://www.sydneyfishmarket.com.au">Sydney Fish Market</a> has been selling mountains of oysters, prawns and other seafood over the December-New Year period. Since 1995, the markets have opened all night in a marathon 36 hour burst before Christmas. Hundreds of tonnes of sea creatures are sold. No one, however, monitors whether these delicacies are served instead of, or in addition to, the ham and the roast.</p>
<p>Each year, starting in November, newspaper and magazine columns and new cookbooks appear addressing the same question – what to eat on an ever expanding series of Christmas festivities: Christmas Eve, Christmas Day, Christmas evening, Boxing Day, the day-after-Boxing Day, and more. Food writers, chefs, fitness gurus and celebrities also share what they will be cooking, their recommendations all advancing their personal brands as well as adding more choices to the mix.</p>
<p>Menu promotions are aimed at all skill and commitment levels. Last year’s ideas included Heston Blumenthal’s microwavable Christmas pudding with a whole candied orange tucked inside. When first released this created a buying frenzy when the pudding, quickly selling out in British supermarkets, was scalped for as much as <a href="https://www.theguardian.com/commentisfree/2010/dec/05/heston-blumenthal-christmas-pudding-ebay">£250</a> on eBay. For those with more patience, there are elaborate advertorials plugging the culinary equipment of the moment: wood smokers, <em>sous vide</em> immersion cookers, steam ovens and electronic ice cream churns.</p>
<p>In response, some simply surrender to the daunting task of deciding what to eat for Christmas and let someone else decide. In terms of dining out on Christmas day, again a wide range of options are available. Perhaps the best advice comes from cultural anthropologist Joseph Campbell: “Follow your bliss”.</p><img src="https://counter.theconversation.com/content/68748/count.gif" alt="The Conversation" width="1" height="1" />
<p class="fine-print"><em><span>Donna Lee Brien does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.</span></em></p>
Christmas foods are evolving. Purists may sniff but what are traditional foods other than past trends that have stuck?
Donna Lee Brien, Professor, Creative Industries, CQUniversity Australia
Licensed as Creative Commons – attribution, no derivatives.