Food is the best way to teach history and geography and most everything else.

Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.

What people eat is not well documented. Food writers prefer to focus on fashionable, expensive restaurants whose creative dishes reflect little of what most people are eating.

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