Poor Eating Choices and Great Job Descriptions
I’m particularly fascinated with the esoteric nature of any given person’s job. Take this one:
Dr. Farid Alakbarov specializes in poring over handwritten manuscripts in Arabic script that were written during the last several centuries. His expertise is in medical manuscripts of the region. He has written numerous books relating to health observations of medieval times.
The best part, however, is that people like these produce phenomenal articles about the evolution of food practices in Azerbaijan and the region. This article is one of those. I know I referenced it earlier in the discussion of longevity. But it again comes in handy. Reading through it, what I find is that each of the highlights, from bread to tea to sugar and more, captures perfectly some extreme practices of Azerbaijanis and illustrates where they come from. Particularly interesting to me were the reflections on garlic, sugar and honey, and tea. Note the use of phrases like “moderately” or “shouldn’t overdo it.”
I can say from experience that the article really hits on some major themes of Azerbaijani cuisine. The most striking part is how Dr. Farid manages to highlight some of the most important parts of the Azerbaijani diet today and show how it’s use has been mutated from more moderated, healthy consumption. On bread, which is most certainly over-consumed:
Physicians of medieval Azerbaijan didn’t recommend eating much bread, especially on hot summer days. Modern investigations prove that overuse of bread, desserts and carbohydrates promotes the creation of cholesterol in the organism and leads to coronary disease and obesity. They concluded that overuse of bread is more dangerous than the regular consumption of animal fat.
Yet you can’t go a meal without consuming half a loaf of bread. Even when you are eating it with other major carbohydrate sources, like potatoes or rice. The rest of the article is worth a read, especially after you’ve read this and this.