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26
Wednesday, August 11,1971
It*s Made for ‘Need of Living*
<
Don’t Put Down i
British Food
•'
By AILEEX CLAIRE
XEA Food Editor
NEW YORK—<NEA>—No
proper Englishman stands
still and allows anything
concerning his country to
be put down. However
many through the years
found it difficult to explain
away criticism of English
cooking.
One Britisher not at a loss
for the proper laudatory
words re cooking in England
is Ronald Massara. Massara
has been in food for years,
so to speak He trained in
Paris at age 18 with Madame
Ritz and currently is gourmet
director for London’s posh
Hyde Park where guests
certainly get the best of
potted shrimp, kippers,
smoked salmon, jugged hare,
roast beef with Yorkshire
pudding or mutton chops.
These typical English dishes
also were served during a
special British Fortnight at
New York’s Rainbow Room.
Massara constantly is put
out that American travelers
especially describe their
English meals as "blah"
tasting. They rave about the
rich sauces of French cuisine
and the well-seasoned if
heavy meals eaten in whirl
wind trips through Italy.
"We have an old saying in
my country,” Massara says
in a manner that inspires
listening. "England has 350
religions and one sauce:
T|L . " - jKof
‘ just
w
b Z
ft
I / MBit m
Chef Potrick Coughan of
London's Hyde Park Hotel
whips up some British
food in the kitchen of
New York's Rainbow
Room
France has 350 sauces and
one religion.”
He does not comment on
* -I
j I
Our Eating Habits * «
Do Not Improve ,
constitute a balanced die
One mother passed the te;.
By GAYNOR MADDOX
Why don’t our diets im
prove? Why did they drop in
quality between 1955 and
1965 when they showed an
increase in snack foods,
more bakery products, more
processed foods and a drop
in use of vegetables?
Part of the explanation of
this lowering of nutritional
quality lies in the increase in
broken families, more chil
dren left to their own eating
devices, more working moth
ers. All of this implies an
era of TV dinners and break
fasts, if any, on the run.
It may point also to some
thing else—the fact the nu
tritional scientists, though
knowledgeable, have not
been able to motivate the
consumer on what foods his
body needs to thrive on.
"I don’t think we nutri
tional scientists have been
saying anything particularly
arresting. We don’t em
phasize the pleasure to be
obtained by eating good
meals," says Horace L. Sip
ple, executive secretary of
the Nutrition Foundation.
Dr. Sipple adds: "Some
time I think our teaching of
nutrition sounds like teach
ing some moral philosopy.
not of the facts of life. We
teach correctly as far as
science is concerned. But we
don’t seem able to make peo
ple realize the facts of exist
ence—that they live, grow
and stay healthy depends
largely on what they eat.”
He refers to a situation at
the University of Montana
where nutritionists in
structed members of a Head
Start group on what foods
■ wH
i
< j
JI
ftto^|^^ v “
" J
RONALD MASSARA M
Italy, perhaps in deference tc ’
his Italian grandfather, t
To Massara, "simplicity it
the key to true British food}
You really must serve i
simple and without sauces*'
He continues. "The problen
is most tourists are used t<
eating foods that are over
seasoned They forget o \
never knew how foods ar< ’
supposed to taste For ex . j
ample, we don’t use garlic |
with lamb because the Brit
ish like the taste of lamfc j
Make a hot pot of potato
lamb and parsley and yot 1
should taste each ingredien
in it.” , J
Although supermarket! 'fi
are intruding upon the Brit |
ish shopping scene he at i
tributes the good taste o J
British foods to the fresh in ’
gredients from the gardei| |
. . . “remember it rains a| j
least twice a week in Eng.p]
land and is never too hot oi •
too cold. Ideal for garderj '
vegetables."
Another reason for the trucli i
food taste coming through I
in British dishes, Massarri ;l
says, is the respect for food i
the Englishman has. Muclj '
of the appreciation for eve., i
black pudding made initially! i
of blood and barley is due t<4
little money to throw awayt
on the food budget. Extreny
rationing during World Wax
Il years added to a saving
and make-do habit.
He points out the English
saved and didn’t cast awaXl 1
anvthine. "We used drio;
pings because there was n<f
butter and horse radish gavtj -
us Vitamin C." »j |
It is quite true he con
eludes that "French food i;
prepared for the form o ;
eating. English food is mad' |
for the need of living."
Massara says it is sad tha ’
people don’t seem to have aj
feeling for true food. "Ther $ j
is so much to be had that
artificial This is not true
of English cooking. It taste'
as real food should taste.” ’ ‘
Whether we like it or nor
(NEWSPAPER ENTERPRISE ASSN )
highly. But a month late : t|
when one of the teachel 1
visited her home, she four
that the mother has no
changed her family meals ~ ,
one single way. / I
To motivate them, vh
should call on members
the social sciences. The
might be able to teach / i
how to reach people, to g*
and hold their attention
think the social scientis
should help us prepare m t
terial in away that wou
stimulate the children. The 1
seem to understand theft
things better than we."
The dread of drug abut 1
and its consequences h<,
taken public attention awt
from malnutrition. But lac
of proper food can air
wreck lives. Dr Sipple say
"I am not without hope,
am worried We must rea<
the children and strive
motivate them to eat got
lood. I do not know the con
plete answer. But I hope, , f
least, that if children lea/
to enjoy good foods they ms'
be less inclined to drugs’
Dr. Sipple says.
2 ATHLETES KILLED
BAHIA BIANCA, Argentii
(UPI)—A quarrel between pte
ers in a soccer match betwei
local teams in the town
Colonia Salvadbre ended
death for two of the
police said today.
Police said Pedro Rivama
22, became angry and pulled
pistol during the game and sb.
to death Domingo Rosar
Chirino, 19, and Humber
Curinau Rivera, 32.