Citation
Blades, M. (2007), "Editorial", Nutrition & Food Science, Vol. 37 No. 4. https://doi.org/10.1108/nfs.2007.01737daa.001
Publisher
:Emerald Group Publishing Limited
Copyright © 2007, Emerald Group Publishing Limited
Editorial
The range of foods which is available in the UK is vast. With foreign holidays people are more inclined to try international cuisine. Also with more immigration the high street is full of shops of different ethnic foods – such as Indian, Chinese and Polish.
Supermarkets often have sections of different foods from around the world.
Yet despite these changes many people eat a very limited diet keeping to the same few familiar foods on a regular basis. Some people and particularly some children can get quite distressed by the thought of trying unfamiliar foods. Certainly I have seen young children who absolutely refuse to have any vegetables on their school plate. Indeed recently I have been judging a cookery competition for children where the competitors refused to try the vegetables they had cooked, and which were totally undercooked.
In other parts of the world different foods such as insects and snails are accountable as part of the daily diet. Yet despite the trend to try new foods many people do not accept these more adventurous sources of protein. In the UK we will happily accept and enjoy what colleagues from the Far East say is mouldy sour milk – which is the beloved blue cheeses like Stiltons.
With this in mind I have tried to include papers on various different types of food and ingredients that are a little more unusual like cotton seed oil, mushroom varieties and Dambu which is a porridge like mixture eaten at lunchtimes in Nigeria.
Mabel Blades