{"id":35304,"date":"2023-04-28T07:00:00","date_gmt":"2023-04-28T14:00:00","guid":{"rendered":"https:\/\/closedloopcooking.com\/?post_type=reads&p=35304"},"modified":"2023-09-12T21:49:44","modified_gmt":"2023-09-13T04:49:44","slug":"low-waste-leftovers-through-the-ages","status":"publish","type":"reads","link":"https:\/\/closedloopcooking.com\/reads\/low-waste-leftovers-through-the-ages\/","title":{"rendered":"Low waste leftovers through the ages"},"content":{"rendered":"\n
As you all know, reducing waste in the kitchen constitutes the central ethos of Closed Loop Cooking. Living in an era of climate crisis and inequitable food systems, making the most of what we have in our pantries and refrigerators is one small way for us to practice responsible global citizenship. Beyond that, we are committed to centering the pleasure of food. We know that the joy of caring for yourself and others with a good meal is just as critical an aspect as the effort we put into our eco-conscious habits. <\/em><\/p>\n\n\n\n This week, I called upon our trusty Internet Archive to research what low-waste cooking looked like in American family kitchens throughout history (or rather, that which was documented by mainstream publishers i.e. mostly white and middle to upper-middle class). And if I were to summarize my findings, I would say that in large part, we\u2019ve been trying to solve the same problems for decades. Whether you were cooking for a family during the turn of the 20th century, the Great Depression, the Reagan Era, pre-COVID 2019, or right now in 2023, the question of how best to use up your food persists.<\/em><\/p>\n\n\n\n Written by Helen Carroll Clarke and Phoebe Deyo Rulon in 1911, identifies itself as \u201cA practical handybook for the average housekeeper, who cannot afford to waste food which has been left over from her table, and who nevertheless desires to serve the best and most attractive dishes.\u201d From the start the book describes the arduousness of cooking for a hungry family, and aims to \u201cspare time and labor for the cook\u201d by \u201cmaking the most and best of a leftover food supply.\u201d<\/p>\n\n\n\n <\/p>\n\n\nThe Cookbook of Leftovers: A Collection of 400 Reliable Recipes for the Practical Housekeeper<\/h2>\n\n\n\n