I used to keep the Oxford Book of Food Plants near the dinner table so I could look up what I was eating. It’s amazing to think how international something like a stir fry or some stew can be when you know where all the ingredients come from.
oats, coconut, pumpkin and sunflower and hemp seeds, walnuts, raisins, peaches, apricots, yoghurt, carob, cocoa, cinnamon, ginger, nutmeg, cloves, grapefruit, blueberries and some commercial flakes (quinoa and millet) on top.
Then the labels, product of …
Avena sativa boiled with Dihydrogen monoxide, no sodium chloride or sucrose. With milk of Bos taurus and a coulis of Morus nigra, Rubus idaeus, Mangifera indica, and Fragaria virginiana. Complimented with brewed Coffea arabica beans.
[edit added four hours later, where in the world map]
Oof… I need to actually eat breakfast more often. Today I had baked Triticum cultured with Saccharomyces cerevisiae and Saccharum officinarum dipped in ground Cicer arietinum and Sesamum indicum, followed by a processed stick of Bos taurus and Sus domesticus meat.
two spoons of sweet fluid made by Apis mellifera, of I think it came, from Laureliopsis philippiana from southern Chile, in a cup Coffea arabica with some sticks of Cinnamomum sp within,
Really need to have a better breakfast!
Sounds like a fun idea, but I always eat the same thing for breakfast. :)
Pancakes made with a flour based primarily from the seed of the fruit of Prunus amygdalus, a Maranta species, and a Cocos species topped with sap from Acer saccharum. And a cup of milk from Bos taurus.
Funnily enough, instead of my usual Coffea arabica, today it was Camellia sinensis. Which means that instead of Saccharum officinarum, I sweetened it with a blend of nectars processed by Apis mellifera.
Depending on what mood I was in on grocery shopping day, my milk will be either Anacardium occidentale, Prunus amygdalus, or Glycine max. Of course, if I happen to find the milk of Cannabis sativa, I find that much richer, and prefer it.
On the other hand, if it’s a granola day, then instead of milk, it will be yogurt, either Anacardium occidentale or Capra hircus.
I just finished a tasty breakfast of eggs of Gadus morhua in a paste made with Brassica napus oil, Saccharum officinarum, Solanum tuberosum powder, Solanum lycopersicum paste, Capsicum anuum, and Dactylopius coccus (for color), on bread made with Triticum aestivum, Hordeum vulgare, Secale cereale, Saccharomyces cerevesiae, Glycine max, Carum carvi, Allium cepa and Zea mays, with a spread made from Bos taurus milk and cream and a fermentation product of Xanthomonas campestris, seasoned with Piper nigrum and Anethum graveolens and complemented with a few leaves of Lactuca sativa longifolia.
(That is, a cod roe sandwich with cream cheese and romaine lettuce on rye, seasoned with dill and black pepper.)
What a fun (and educational) project! This would make a great lab for an intro bio course.