Seasonal food

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Seasonal food refers to the times of the year when the harvest or the flavour of a given type of food is at its peak. This is usually the time when the item is harvested, with some exceptions; an example being sweet potatoes which are best eaten several weeks after harvest. Seasonal food reduces the greenhouse gas emissions resulting from food consumption and is integral in a low carbon diet. Macrobiotic diets emphasize eating locally grown foods that are in season.^[1]

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Transcription

History

The seasonal food of Korea were formed against the backdrop of a natural environment where changes in farming life and four seasons were evident, and different depending on the failure, influenced by various geographical environments.^[2] In contrast, summer diet consisted of green beans radish, lettuces, chicories, aubergine, carrots, cucumber, gherkins, watercress, marrow, courgettes, and rice. The meat accompanied these vegetables consisted mainly of poultry, ostrich and beef products. Fruity desserts included fruits such as lemon, lime quinces, nectarines, mulberry, cherries, plums, apricot, grapes, pomegranates, watermelon, pears, apple, and melon. Meanwhile, the drinks involved syrups and jams. Fruit pastels, lemon, rose, jasmine, ginger and fennel.^[3]

In autumn, meals included cabbage, cauliflower, carrots, celery, gourd, wheat, barley, millet, turnips, parsnips, onions, acorns, peanuts, pulses, and olive oil. Drinks incorporated aromatic herbs and flower distillations of essential oils.

In the digital age, apps and websites track in-season food.^[4]

Climate impact

Use of food according to its seasonal availability can reduce the greenhouse gas emissions resulting from food consumption (food miles). According to a 2021 study backed by the United Nations, more than a third of global greenhouse gas emissions come from food production, processing, and packaging.^[5]^[6]

Gallery of seasonal food

Hwajeon (flower cakes), made in spring using rhododendron petals
Botwinka, beet leaves soup typical for late spring in Polish cuisine
Gazpacho, a summer soup made of raw blended vegetables and served cold
Cốm (green rice), a dish traditionally associated with autumn
Glühwein (mulled wine), a hot wine drink made in winter

References

^ Lerman RH (December 7, 2010). "The Macrobiotic Diet in Chronic Disease". Nutrition in Clinical Practice. 25 (6): 621–626. doi:10.1177/0884533610385704.
^ 서석, 윤. 한국민족문화대백과사전. 한국학중앙연구원.
^ al-Hassani, Woodcok and Saoud (2007), 'Muslim Heritage in Our World', FSTC publishing, p.30.
^ Fabricant, Florence (August 21, 2017). "New App Tracks What's In Season From Coast to Coast". The New York Times. ISSN 0362-4331. Retrieved June 17, 2023.
^ Puckett, Susan (September 14, 2022). "Eating seasonally and locally has many benefits. Is fighting the climate crisis one of them?". CNN. Retrieved June 17, 2023.
^ "Food systems account for over one-third of global greenhouse gas emissions". United Nations. March 9, 2021.

External links

BBC Good Food - Seasonality table (UK)
BBC Food - In season section
Seasonal food calendar (note: this site requires you to enter a New York zip code. 10003 is one that will work)
SYUN - Japanese-English Syun 旬 Seasonal Dictionary with photo (JP)

This page was last edited on 23 February 2024, at 11:19

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