Infuse CBD into your everyday food and drink and appreciate the gastronomical history of Cannabis and Hemp. Learn about some age-old hemp recipes.
As much as I enjoy experimenting with plant food and natural medicine, I equally enjoy watching movies. Somehow the audiovisual medium stimulates a profound impact within me where the whole experience enriches my view of life.
Since I am going to talk about Gastronomy in this article, some movies that revolve around food immediately come to my mind. Juliette Binoche and Johnny Depp starring Chocolat, Ratatouille, the rat who proved anyone could cook, The Hundred-foot journey, Big Night are some of my all-time favorites😊
All these films appreciated the gastronomical experience and aesthetically depicted culinary art.
What to eat? Which is the best diet? How to lose weight but stay fit? These are some of the common questions that we have when it comes to food.
Intermittent fasting, Keto ultra diet, Pescatarian diet, Vegan food, CBD health supplements, and CBD infused salads and beverages, Indian cuisine, Ice creams, and smoothies with bee seeds toppings, etc are some popular search results.
Do you feel you are being persuaded and carried away in these trend waves that just drifts you from what you really want to eat?
Following and relating to trends is not a bad idea though, but being fully aware of the inside stories behind these trends gives us a better perspective to maintain great health.
Before I hit on the 5 ways to up your Gastronomy Quotient, let us get some terminologies clarified.
What is Gastronomy?
Food and culture always go hand in hand. Great food is the outcome of an appreciative culture and a celebration of life.
The relationship between food and culture is a reflection of a country’s history and a harmonious synchronization of the lifestyle of the people. Studying the ingredients, the art of preparing, the style of cooking, serving, and the science of good eating put together is Gastronomy.
Gastronomists are people who study, speak, write, research about food and beverages from countries around the world. It is worth mentioning the prominent role of social media in sharing engaging and entertaining content. Amateur and professional videos of people teaching and sharing cooking videos from across the world that has inspired appreciating gastronomy.
Discovery of a new, contemporary approach to cooking and preparing food has developed a culture that has rekindled the age-old practice of including seeds, roots, flowers, stems of plants in food that have therapeutic value.
This reminds me of the Hippocrates proverb, principle of wholeness. “Let food be thy medicine, and let medicine be thy food“
Evolution of lifestyle lead health and happiness
As we speak about Gastronomy, the food that we cook and eat every day, the menu, the cooking style, the ingredients that we use, all come from the teachings of our ancestors. This is the foundational pillar for the entire family’s health and happiness.
Before using medicines, health used to be maintained with the help of natural food, seeds, fruits, grains, seeds, nuts, flowers, roots, almost the entire plant. This trend is catching up with the Millennials.
Studies report that 79% of Millennials are paying attention to the ingredients of the food and are keen on understanding healthy choices of food. Along with prioritizing on inculcating an active lifestyle, including functional foods and food supplements as a part of their diet that are botanical in origin.
Talking about Botanical based food supplements, hemp-based products are gaining a lot of attention.
According to a market report study, the Industrial hemp market projected to grow at a CAGR of 34% from 4.6 billion USD to 26.6 billion USD by 2025.
Cannabidiol (CBD) is the most abundant cannabinoid naturally present in the industrial hemp plant and its extracts. It’s non-psychotropic, non-intoxicating, not addictive properties gel well with food and food supplements.
According to the EIHA report ( European Industrial Hemp Association), Hemp extracts are classified under the NF ( Novel Food) category.
Interestingly this study also shows historical evidence dating from the 14th Century to cite references that different cultures included Cannabis in their food.
De Honesta Voluptate Et Valetudine, published in 1475 AD by Bartolommeo de Sacchi PlatinaDe is one of the oldest cookbooks from Italy. The two citations which highlight the use of Cannabis are:
1.“Use a mallet to crush clouds collected after a good harvest Taken as food in wine or cake”. Add cannabis to nard oil an iron pot. Crush together over some heat until juice. A health drink of cannabis nectar. Carefully treat food and divide for the stomach and the head.”
2.Tortelli with hemp flowers. Take the hemp flowers without leaves and cook them with bacon. When the bacon is almost cooked add the flowers, finish cooking, chop everything, add grated cheese, as much as the mixture, and with this filling, make the Tortelli. (recipe dated 1884). Source: Frammento di un libro di cucina del Sec. XIV : edito nel dì delle nozze Carducci-Gnaccarini”
This reference indicates Polich medieval cuisine that included a wide variety of spices and vegetables.
“However, the greatest admiration must be aroused by the number and variety of used vegetables and garden plants (Vegetables). Among them the most popular were: red beets, onions, horseradish, garlic, grysz, later unused, kucmorek (kucmorka) eaten in a great post, peas, cabbage, hemp, cumin, dill, poppy, carrot, cucumbers, parsley, turnip, radish, cress, lentils. The above set indicates that Polish medieval cuisine was exceptionally well stocked with vegetables and vegetables, and their use was quite common (Peszke 1904, No. 9, pp. 133-134).
The literature cites the usage of Hemp seed in Polish culinary as edible grass, in soups and extracts.
References on German cooking that included traditional cannabinoid-rich products for Monks and cites recipe for Hemp Soup in Regional Cuisines of Medieval Europe: A Book of Essay
The Nova Institute was commissioned by the Hanfgesellschaft to undertake a survey on the request of the EU Commission to obtain data on the volume of hemp products sold prior to May 1997. It quotes “Hemp Seeds ca 200 tonnes Hempseed oil ca 33,000 litres Hemp ready-made products (snacks, flour, muesli, bread, bakery & pasta) ca 55 tonnes Drinks with hemp flowers/leaves ca 115,000 litres Snacks with hemp flowers ca 2 tonnes.
The report cites an advertisement that was published on Maltos Cannabis basically a Cannabis extract drink post the World Food Industries Exhibition in Antwerp 1894 on the –Maltos Cannabis.
Cannabis Sativa L. – leaf, and seed were included in the List of plants and their parts suitable for the production of Teas without any restrictions on the amount of the herb. This was an official declaration from the Ministry of Agriculture and Rural Development of the Slovakian Republic on Dec 4, 2015. Authorized the use of Cannabis to be used as dehydrated food, soup preparations, aromatic drinks, etc.
This is an Interesting reference from the Vatican Chef of Pope Martin V who used Cannabis extracts for cooking. “Reference to: On Ministrum de canapo Jean de Bockenheim, Registre de cuisine, p.740 n° 59. Bruno Laurioux, chef of Pope Martin V Boil flowers and leaves (canapo) in water. Once ready press them to extract water. Add the mixture with bread crumbs and cooked onion. Slowly add the water in which canapo was boiled to the mixture and add saffron and spices”. Note: canapo means cannabis.
I am feeling elated right now, after reading, writing and appreciating the gastronomical history of Cannabis and Hemp, and its significance in different cultures in the world.
The growth of the medicinal cannabis industry is notwithstanding several studies and a growing body of knowledge. This is primarily because of legal restrictions in many countries that are impeding the growth of the Industry. There exists a knowledge gap in understanding and accessing cannabis, for therapeutic use. The legalization of medical cannabis can help improve local production and supply.
Sustainable gastronomy emphasizes cultural unification to express and share the natural and cultural diversity of the world.
As the COVID-19 pandemic is still unfolding across the globe, sustainable gastronomy – celebrating seasonal ingredients and producers, preserving wildlife as well as our culinary traditions – is today more relevant than ever.
Promoting local produce, choosing locally grown fruits and vegetables for cooking, minimizing energy usage right from the producing stage until the food reaches your plate, minimal and eco-friendly packaging, avoiding food wastage, avoiding plastic all put together is what we need to achieve in practicing sustainable gastronomy.
It plays a vital role in achieving Sustainable Development Goals by promoting agricultural development, food security nutrition, sustainable food production and better food choices, and conservation of biodiversity.
#5 ways to up your gastronomy quotient
I am sure you are familiar with the Emotional Quotient, Intelligence quotient, Adversity quotient, Social quotient, and add Gastronomy quotient to this list, to become a responsible citizen of the planet.
In conclusion, keep in mind these 5 points to increase your gastronomical quotient.
1.Understand your body constitution:
Traditional Chinese Medicine (TCM), Ancient Greek Medicine and the Indian Ayurveda Medicine commonly believe in the concept of body constitution with which a disease can be treated.
In a review study on the theory development of the traditional Chinese medicine constitution, Dongyuan Li and Danxi Zhu in Jin and Yuan Dynasties deeply elucidated the body constitutions of qi-deficiency, blood-deficiency, and yin-deficiency respectively.
The Greek physician Hippocrates (ca. 460 BCE–370 BCE) is often credited with developing the theory of the four humors—blood, yellow bile, black bile, and phlegm—and their influence on the body and its emotions.
The fundamental concept of Indian Ayurvedic medicine is the theory that health exists when there is a balance between the three fundamental bodily bio-elements or doshas called Vata, Pitta, and Kapha.
Different permutations and combinations of these body constitutions can also be seen in people either genetically or due to poor lifestyle and eating habits.
2. Eat local
Practicing to consume seasonal vegetables and fruits is a simple and most effective way to maintain good health. When I say seasonal foods, they will be locally grown.
Synchronize yourself with mother nature, she bestows us with the best food every season, and Mother knows best!
Remain local even if you are a globetrotter. Gastronomy is one of the most valued by tourists. According to data released by the United Nations World Tourism Organisation (UNWTO), “More than a third of a tourist’s spending is dedicated to food”. Gastronomy has become a strategic sector responsible for generating wealth, employment, and the value chain.
For people who travel a lot could stick to local produce, instead of going in search of stores that sell imported food from their respective countries. Buy local produce. This habit not only would help you maintain good health but also encourage sustainable gastronomy.
3. Try to Think of Food as your medicine
In addition to a conscious food choice, an undying positive attitude towards lifestyle improvement, could make you feel good in both mind and body. It could help you in attaining natural homeostasis in the body.
Novel Food like CBD can become a part of your daily routine in supplementing your efforts to improve health.
4. Don’t waste food
5. Appreciate the art of making food
Broaden your perspective of learning about world cuisine, and learn from different cultures. Meet like-minded people who are passionate about food and gourmet, try out recipes that are special to your culture, and share it with your friends and family. Last but not the least, watch good food movies that could spice up your gastronomical experience! 😇