A great counterbalance to the common (and, I think, still a good thing to remain critical about) distrust of fast food.
For our ancestors, natural was something quite nasty. Natural often tasted bad. Fresh meat was rank and tough, fresh fruits inedibly sour, fresh vegetables bitter. Natural was unreliable. Fresh milk soured; eggs went rotten. Everywhere seasons of plenty were followed by seasons of hunger. Natural was also usually indigestible. Grains, which supplied 50 to 90 percent of the calories in most societies, have to be threshed, ground, and cooked to make them edible.
So to make food tasty, safe, digestible, and healthy, our forebears bred, ground, soaked, leached, curdled, fermented, and cooked naturally occurring plants and animals until they were literally beaten into submission. They created sweet oranges and juicy apples and non-bitter legumes, happily abandoning their more natural but less tasty ancestors. They built granaries, dried their meat and their fruit, salted and smoked their fish, curdled and fermented their dairy products, and cheerfully used additives and preservatives–sugar, salt, oil, vinegar, lye–to make edible foodstuffs.Unte Reader
In addition, I was surprised that so many international dishes that seemed timeless to me, were invented in the 20th century:
Nor are most “traditional foods” very old. For every prized dish that goes back 2,000 years, a dozen have been invented in the last 200. The French baguette? A 20th-century phenomenon, adopted nationwide only after World War II. Greek moussaka? Created in the early 20th century in an attempt to Frenchify Greek food. Tequila? Promoted as the national drink of Mexico during the 1930s by the Mexican film industry. These are indisputable facts of history, though if you point them out you will be met with stares of disbelief.Utne Reader