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Recipes and the art of cooking belongs to the human being - and there becomes a great deal of time and effort dedicated to meals throughout the day, and within any culture is affectionately performed.
Furthermore to this the epicurean migrated from flavour to fetish; whilst generally nation after nation developed familiar signature foods that would be passed on generationally.
The meals themselves were designed around available produce and the nature of the country as well as the nature of its peoples.
The dynamic of community foods fed the psyche, their identity, and later the ‘body corporate’ metabolism - i.e. meals shared commonly, routinely, were anticipated physiologically, nutritionally - for over time the physical had adapted to a set of combinations with few variations, and when using these along with sunshine and water, the foods themselves became medicinally and nutritionally adequate for their people's strength and health.
Complex foods and international variety brought with them a dietary cacophony into the culinary world. The animal self of the human being - the physical body - became as confused and sickly as if one were to begin feeding a horse macaroni cheese and chicken. Within just two generations the menus throughout the Western world departed their identities almost completely.
Yes, certain insects and dogs can feed off practically anything that is decaying, however cooked (and later processed ingredients) are semi-digested, inert of vitality, thereby making a fish into a chicken, departing from the first nature and so forth into unlikely natures.
The Ancients’ recipes were very different to those today - energetically they were enhanced by the herbs and the sugars and the warmth and their combining.
Each bread became a celebration of the harvest, and a birth of a being into the world. Bread was the first noble construct and the very first recipe if you will, of combining and creation, and a mediator across all peoples, that is digested and understood well and with wellbeing.
