Leftover food

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About the use of leftovers (from: Luise Holle , Henriette Davidis Practical Cookbook (1904))

Under leftovers (formerly Rester food ) refers to the consumption and preparation of dishes whose ingredients in whole or in part from previous meals come.

On the one hand, foods and prepared foods that were intended for human consumption and are intentionally or unintentionally left over during preparation or after serving can be used in the subsequent meal. For example leftovers from breakfast for lunch or leftovers from lunch for dinner. On the other hand, leftovers can also be used to prepare new main meals on the following days. For example, the traditional and widely used in English-speaking Welsh court will shepherd's pie like in private households and from meat remnants of the Sunday roast ( Sunday roast made).

Leftovers in European culture

In German-language cookbooks, recipes for preparing leftover food are usually summarized under the heading “Leftover”. For example, in “Dr. Oetkers Schulkochbuch ”around 1920 under the chapter“ The use of leftover food ”that leftovers could never be completely avoided and that leftovers from lunch are reheated in most households in the evening.

Leftover food in the Indian culture area

In the Indian or Hindu culture, the reuse of leftovers is an extremely sensitive category within traditional Indian thought. Under certain circumstances leftover food is viewed positively, but mostly eating leftovers carries the risk of moral degradation and loss of reputation . Since traditional and religious bans on the reuse of leftovers mainly refer to food that has come into contact with the body fluids of others, such as saliva , leftovers surround a kind of negative aura of association in traditional, etiquette-conscious Hindus. With increasing urbanization and globalization as well as a softening of the traditional separation between the individual social groups of the Indian caste system , different eating behaviors are seen as different consumer behaviors that are detached from moral taboos and regulations. There are many modern Indian cookbooks that contain recipes for eating leftovers. More iconoclastic variants of these cookbooks include, for example, preparing food from waste .

Food safety

The length and type of storage of leftover food for reuse in leftover eating is the subject of numerous bacteriological studies. The American Dietetic Association has issued guidelines for the shelf life of leftover food. For example, freshly cooked vegetables and soups can be stored for between three and four days, cooked or roasted meat between one and five days and cooked or fried fish dishes between one and two days at a temperature of 4 ° C or lower .

See also

Individual evidence

  1. ↑ In the English-language literature, the terms “leftover foods”, “leftover meals” or just “leftovers” are mostly used. These terms are part of the common vocabulary there and are defined accordingly. See: Carole Counihan, Penny van Esterik: Food and Culture: A Reader. Routledge, 1st edition, 1997, p. 276, ISBN 0-415-91710-7 .
  2. ↑ Krishnendu Ray: Meals, Migration, and Modernity: Domestic Cooking and Bengali Indian Ethnicity in the United States. Amerasia Journal, UCLA Asian American Studies Center Press, Vol. 24, No. 1, 1998, pp. 105-127.
  3. ^ NW Jerome: Northern Urbanization and Food Consumption Patterns of Southern-Born Negroes. In: The American Journal of Clinical Nutrition. Volume 22, No. 12, December 1969, pp. 1667-1689.
  4. ↑ LIFE Magazine: Luxury with leftovers. Nov. 18, 1957, Time Inc., Vol. 43, No. 21, ISSN  0024-3019 .
  5. ↑ Kurt Röttgers : Critique of culinary reason - A menu of the senses according to Kant. Transcript Verlag, 2009, p. 199 f., ISBN 978-3-8376-1215-8 .
  6. ↑ Dr. Oetker's school cookbook. Issue C, also gest. By Emilie Henneking, Bielefeld (approx. 1920), p. 106.
  7. ^ S. Khare: Culture and Reality: Essays on the Hindu system of managing foods. Indian Institute of Advanced Study, Simla 1976.
  8. ^ M. Mariott: Caste Ranking and Food transactions: A Matrix Analysis. In: M. Singer, BS Cohn (Ed.): Structure and Change in Indian Society. Aldline, Chicago 1968.
  9. ^ Arjun Appadurai: How to Make a National Cusine. Cookbooks in Contemporary India. In: Carole Counihan, Penny van Esterik (Ed.): Food and Culture. A reader. 2nd Edition. Routledge, New York 2008, p. 293, ISBN 0-415-97776-2 .
  10. ↑ A. Reejhsinghani: Tasty Dishes from waste items. Jaico, Bombay 1973.
  11. ↑ Roberta Larson Duyff (American Dietetic Association): American Dietetic Association complete food and nutrition guide. 3rd revised and updated edition. John Wiley & Sons, Hoboken, NJ 2006, ISBN 0-470-04115-3 .

literature

  • Henriette Davidis , Luise Holle : Practical cookbook for the common and fine kitchen . Velhagen & Klasing, Bielefeld / Leipzig 1904.
  • Patrick Jaros, Günter Beer: The Nothing Throwing Away Cookbook. Cooking with leftovers - tips, tricks and great recipes . Love Food (imprint from Parragon Books), Bath UK 2007, ISBN 978-1-4075-0929-7 .
  • Hans-Peter Matkowitz, Claudia Daiber, Monika Graff: The best from leftovers. Tricks and tips for the kitchen from A to Z . Hädecke, Weil der Stadt 1998, ISBN 3-7750-0312-6 .
  • Birgitta Sidenvall, Margaretha Nydahl, Christina Fjellström: The Meal as a Gift. The Meaning of Cooking Among Retired Women . In: Journal of Applied Gerontology . tape 19 , no. 4 , 2000, pp. 405-423 , doi : 10.1177 / 073346480001900403 (English).
  • Fairfax Throckmorton Proudfit: Nutrition and Diet Therapy . A Textbook of Dietetics. 7th completely rewritten edition. The Macmillan company, 1938 (English).