Waste not, want not

Every process has waste. This by-product may be toxic, as from certain industrial plants, due to heavy metal or chemical concentrations but generally most are useable, at least in theory and often in practice. 

Many of the remains of processed foods are used to create other foods. For example, after the juice of grapes are extracted to produce regular wine, their pulp and skins are fermented to produce a brandy called grappa. Likewise, coffee can be made from date pits. By adding sugar to orange peels, a wonderful sweet is produced. Potato skins are fried to create a light crispy snack. In Israel in falafel stands, the corners of pita cut off in order to stuff them are fried and offered to customers as a treat. In a similar fashion, the holes of donuts and broken  bits of pretzels are available for sale.

Other food bits are additions to other dishes.  Bread crumps are sometimes literally bread crumb and used in cheese cake and crumbles, to name a few items. Gelatin is a key ingredient in puddings and is produced from animal parts. Water in which corn cobs have been soaked serves as a thickener in soups. Celery greens are a source of salt. The best fish stock is made from the shells of lobsters, crayfish or shrimp. Whey, a by-product of the process of making yoghurt, is put into food dishes by Icelanders instead of wine.

In some cases, the food by-product is used for cosmetics. Walnut shells are grounded into a powder that serves as a base of makeup. The waste products of the olive oil production process, called Orujo, are also used in beauty products. People apply beet skins to their face to improve skin quality.

Finally, some industrial waste products have further uses. Sawdust creating during wood cutting is an essential ingredient of particle board. Precious diamond dust produced during the cutting and polishing process is used to coat drills. Likewise, bits of animal furs cut during the preparation of  coats are seamlessly patched together. Even today, waste fabric is the base material for the most expensive paper. One source of ethanol for vehicles is the cooking oil in which french fries and other fried items are cooked.

Whether because resources are limited or profits are needed, people are incredibly ingenious in finding uses for the most useless by-products. They take the waste out of waste products.

Food conclusions

Translations without cultural explanation can be deceiving even for the casual tourist.  While food items may seem simple to guess or find in the most basic pocket dictionary, naïve readers may be unaware of what they will be getting.

For example, most cultures have meat as an essential part of any serious meal.  However, the term meat left unspecified has a clear significant for the locals that may not be known to visitors, mainly based on the most economic and prevalent form of it.  For example, in countries with significant quantities of land water, beef is the common main course of a dinner.  By contrast, if the media inn Israel talks about families that cannot afford meat during the week, it is referring to chicken, which is affordable to most families, as compared to beef products, which are expensive and not especially good (granted with a few exceptions).  New Zealanders, outnumbered by their sheep, do their best to reduce the quantity of the latter.  The Chinese, often living in cramped conditions or poor land (a high percentage of China is actually mountain or desert), assume that pork is on the menu.  Some countries, such as France, are blessed with a rich variety and quality of land. For them, meat is meat, i.e. derived from an animal source and needing to be specified. 

In the same vein, it is common to eat a salad with that meat but it is not always clear to visitors what they will get.  In the United States, lettuce with a few tomatoes is the standard fare.  In the Middle East, lettuce is exotic but finely diced tomatoes, cucumbers and parsley are served everywhere.  Europe tends to have sliced vegetables, including the basic crudités in France, which means the raw variety. South Korea is famous for Kim Chee, a fermented cabbage based dish. For that matter, steamed or pickled cabbage is the basic green in China (historically because the use of “night soil”, i.e. human feces, rendered eating raw vegetables quite dangerous).

We need our daily bread, or so it is said, but the form of that bread can vary from country to country.  The United States generally services some kind of white flour roll unless you are sitting in an upscale or foreign restaurant.  The baguette rules in Italy and France, curiously enough even in Chinese restaurants.  By contrast, good brown bread is available in Germany and Holland, but has to be ordered in the former.  Local Middle Eastern food, especially humus, is automatically accompanied by pitta, a pocket bread, except during Pesach where even Arab restaurants have matzo, unleavened bread, available for their somewhat observant diners. India is famous for na’an and other flatbread.

Finally, locals tend to drink different beverages.  The French love their wine with any meal, claiming with some possible justification that it leads to better health and sex.  The Chinese are famous for their tea.  In Eastern Europe including Germany, beer is inexpensive and good though I am not quite so confident of its positive effect on life expectancy and intimacy.  Americans, being the land of plenty, drink everything, including milk. Once soft drinks were once the norm in Israel, but the Russian immigration has brought with it greater consumption of alcohol of all kinds, for better or worse.

A Feast Culture

Feasting or festive eating with friends if you so prefer is a universal human pleasure.  People enjoy communal meals throughout the world, no matter how rich or poor the country, family, or land is. Of course, the food on the menu is clearly localized, generally including native and highly-valued delicacies. A more subtle difference between feasts is their styles.

For example, an American feast, such as Thanksgiving, is primarily judged on the size of the food: the bigger, the better.  People brag about the weight of the Turkey, the number of pans of sweet potatoes, and the diameter of the apple pies.  Of course, the settings, including the plates, knife, fork, spoons, and napkins, should be as festive as possible, ideally with some Thanksgiving motif.  People sit properly in their chairs and stuff their face elegantly so to speak.  (I would add that they watch the Detroit Lions lose a football game, but that is not necessarily true now).

A French feast is a different scene entirely.  Not only are the settings fancy, but the food is measured by its fanciness and creativeness, defined as putting together foods and tastes that I never thought would go together.  What is lacking in quantity is easily made up in esthetics and time.  Enjoying food involves all of the senses, taking one’s time to appreciate each culinary work of art.  Of course, wine provides the transition from hors d’oeuvre to soup to main dish to salad to bread and cheese to desert to coffee.  The ideal meal is signaled by the fact that the diner cannot decide what the piece de resistance of the occasion was.  Also, curiously, although the meal took over two hours and involved a respectable amount of food, the diner is neither hungry nor stuffed, but instead just right. (Somehow, on the way home, the guests discuss at which restaurant they will eat the next day.)

Israeli feasts, being Israeli, reflect the ethnic background of the host.  Yekke (German) and mainland French families will be more formal while Sephardic families tend to be more relaxed.  The key is the variety of foods.  An example of this is the issue of salads.  Israeli weddings and picnics are measured by the number of salads to choose from.  The term “too much” is mentioned but not meant seriously:  there is no such thing as too many salads.  Anything that goes with Pita bread is fine.  Pickled, garlicky, salty, hot and sweet, red, green, white and yellow, variety is the spice of life.  Of course, the salads, a meal in themselves, are followed by barbeque, preferably steak.  It would appear eating chicken is a sign of poverty.  In house parties, the emphasis is on the variety of main dishes: meat, chicken, and fish (for those fish lovers out there).  Cakes of all kinds are the preferred dessert as compared to pies.

So, there are numerous manners of overeating.  Feel free to share any local feast customs.