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Global Food and Macrobiotics

This is a concise presentation of the discoveries Melanie and I have made on our journey around the world, via home research and Skype. We look at the food humans have eaten for millennia – how it has been grown, and the primary methods chosen for its’ preparation.  We’re fascinated by the similarities of traditional diets worldwide, whatever the climate, and the customs around eating, sharing and health.

Many foods have been introduced from one country to another through invasion, and adapt to different environmental conditions. For example the Phoenicians, the Romans, the Portuguese who spread maize and cassava through Africa, and the Spanish, Dutch and English spread the potato and sugar widely.

From these findings, we present some ideas on how to broaden the image and range of macrobiotic eating habits.

By Anna Mackenzie and Melanie Brown Waxman