Meatless Millennium

Unkotare

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Eating meat was taboo in Japan for about 1200 years. The legacy of this partly explains dietary habits there to this day.


Too bad, because there are many fantastic meat-based dishes in Japanese cooking today.
 
On a related subject, my Italian in-laws lived in Italy until the early 1950's when they emigrated en masse to the U.S. They were subsistence farmers, whose diet for the preceding thirty years or so only included meat once a week or on holidays. The average height of men was 5'4" tall; women below five feet.

The next generation, all born in the U.S. enjoyed a traditional American diet (with Italian tendencies of course) with meat at least once a day, usually more than once. They then proceeded to marry other Italian Americans from the same Italian province (except for me, of course). The next generation in that family averaged 4-6 inches taller, male and female.

What other conclusion can one draw than that the absence and presence of meat was the reason for the increase in height? The genes were the same.

This is why I think raising kids as vegetarians (etc) is a bad, bad idea. If you want to do that as an adult, knock yourself out, but a high-protein diet during childhood is important - and vegetable protein is bullshit.
 
Eating meat was taboo in Japan for about 1200 years. The legacy of this partly explains dietary habits there to this day.


Too bad, because there are many fantastic meat-based dishes in Japanese cooking today.
Negimaki being one of my favorites!
 
And nowadays, the greatest restaurant in Japan is Benihana, where the chef carves the meat right at the customers' tables.

The joint is particularly preferred by the Jewish community in Japan, who likes to schedule their brises there.
 
The Mrs. does not prepare a meal that does not include meat, veggies, and at least three colors. My oldest boy eats like a horse, I take him to work out at least once a day, and he never seems to put on an ounce.
 
And nowadays, the greatest restaurant in Japan is Benihana, where the chef carves the meat right at the customers' tables.

The joint is particularly preferred by the Jewish community in Japan, who likes to schedule their brises there.
Failed joke.
 

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