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I’m not sure how you’d actually do a restaurant to serve both ways at once, especially at the same table, but I suspect it’s solvable. 🤔 But it does require an element of diner education on alt norms. Like you don’t eat at a dim-sum or family style place the same way.
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A thing I’ve noticed in Indian restaurants is people coordinating choices. Lighter, more snack-like meals tend to be more serializable (eg vada or pakoras followed by dosa or puri-bhaji). Either everybody will order thalis or everybody will order the lighter fare.
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Did not expect to shitpost on culinary medium-is-the-message principles this morning, but in a bit of a food coma after eating a whole loaded bagel.
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Hmm…, a simplified home meal in the western tradition is often a composed 1-course plate, with everything except desert, which looks like a thali. But a simplified Indian meal will eliminate threads rather than courses (eg only one vegetable but still 2 courses — roti and rice)
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I think it’s because the courses do less work but more important work, like hot followed by cold which matters more in hot (and more likely to be veggie) climates.
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One of the things I’m very curious about is how long it will take postmodern nutrition-hacking diets, based on equal parts bioscience, real science, and alchemy, to develop all the complicated nuances trad cuisines have kinda made tacit (but easily grokkable by inspection)
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Personally I enjoy food too much, and venerate body-as-temple too little to ever go full-stack nutrition hacker. I’m fine with body-as-trash-can. Otoh, I have no veneration for trad food ways either. They were once perhaps adaptive under varied patterns of privation, that’s all.
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* broscience not bioscience 3 tweets up I’ve definitely noticed effects of trying modern changes like cutting back carbs, increasing proteins, limiting/eliminating seed oils etc. But I’m broadly in the camp that argues that humans can thrive on a huge range of input mixes.
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Diseases of modernity probably have a few fairly specific causes like added sugar. I’m skeptical of theories and diets that demand really comprehensive revamps of entire diets, most of which have millennia of good-enough history and considerable old science behind them.
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So the history of nutrition is probably — treat the body as somewhere between temple and garbage pail, eat whatever doesn’t immediately kill you, address obvious “badness” caused by specific foods or deficiencies via processing or supplementation. Trust the evolved body.
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Ayurveda is trad brahscience. As in brahmin science. Very much like modern broscience. It's 10% good heuristics based on gunas/doshas, 40% superstitious bs to dazzle and intimidate the lower castes, 50% self-certain strutting about making specious claims
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Replying to @vgr
I'm just a dabbler in the scene, so I could be wrong, but I doubt nutrition hackers can compete with the sheer gumption and breadth behind Ayurvedic's claims to do diet/astrology/exercise/existential lift all-in-one. I do love the tasty results, however!
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Fascinating! There’s a solid theory in the wiki that the use of heated limestone rocks to boil the corn led to this breakthrough. Discovered by happy chance, perhaps? That theory fits Occam. Much like early metallurgy and how improved properties were discovered.
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well, a little know fact here is that this was akshually alien technology given to the Olmecs civilization by the ภเאՇค - the crazy speculation is that the recipe was encoded on a turing machine made entirely of wood. a 90s archeologist tried to prove it but disappeared subsequen
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Cassava preparation seems more remarkable given difference between time for immediate palatability & extra prep needed to mitigate against disease decades later
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I'm fascinated by it too. I also wonder about modern food labeling and have been meaning to write to Fritos about it. Many corn chips list "trace of lime" as an ingredient which indicates nixtamalization, not citrus. Fritos (and others) don't. Does it mean they aren't nix? Dunno.
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I also think history of acorn use is similarly interesting--they are toxic if not soaked first generally. Historically people soaked things more at least partly to save cooking fuel. Maybe benefits of soaking were discovered because of that or maybe some other deduction?