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    Vegetarianism for Beginners - Food Reform for Slender Purses
    Vegetarianism for Beginners - Food Reform for Slender Purses
    Vegetarianism for Beginners - Food Reform for Slender Purses
    Ebook161 pages59 minutes

    Vegetarianism for Beginners - Food Reform for Slender Purses

    By Maud Baines

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    About this ebook

    “Vegetarianism for Beginners” contains a selection of interesting recipes for easy-to-make and delicious vegetarian dishes. Written in simple, concise language, this volume is ideal for those with little culinary experience and is not to be missed by vegetarians looking to expand their repertoire. Contents include: “How to Prepare Salads”, “Attractive Salad Combinations”, “The Use of Whole Grains”, “Salad Dressings”, “Cream Cheese Dressing”, “Oil Dressing”, “Egg Dressing”, “Pinekernal Dressing”, “Almond Dressing”, “Sour Milk Cheese and Cream”, “How to Make Cottage Cheese”, “How to Cook Vegetables Conservatively, and Why”, etc. Many vintage books such as this are becoming increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on vegetarianism.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateJul 7, 2014
    ISBN9781473394704
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      Book preview

      Vegetarianism for Beginners - Food Reform for Slender Purses - Maud Baines

      Vegetarianism

      for Beginners

      Food Reform for

      Slender Purses

      BY

      MAUD BAINES

      Co-Author of "Complete Guide to

      Attractive Food Reform."

      110 Recipes

      24 Salad Combinations

      WHY FLESH MEAT IS NOT DESIRABLE,

      SIMPLE RULES FOR HEALTH,

      A SALAD A DAY,

      HOW TO COOK VEGETABLES CONSERVATIVELY,

      ETC., ETC.

      Copyright © 2013 Read Books Ltd.

      This book is copyright and may not be

      reproduced or copied in any way without

      the express permission of the publisher in writing

      British Library Cataloguing-in-Publication Data

      A catalogue record for this book is available from the

      British Library

      Vegetarianism

      Vegetarianism is the practice of abstaining from the consumption of meat – red meat, poultry, seafood and the flesh of any other animal; it may also include abstention from by-products of animal slaughter. Vegetarianism can be adopted for many different reasons. Perhaps the common motivation is respect for sentient life, and such ethical motivations have been codified under various religious beliefs, along with the concept of animal rights. Other incentives for vegetarianism are health-related, political, environmental, cultural, aesthetic or economic. There are varieties of the diet as well: an ‘ovo-vegetarian’ diet includes eggs but not dairy products, ‘alacto-vegetarian’ diet includes dairy products but not eggs, and an ‘ovo-lacto vegetarian’ diet includes both eggs and dairy products. A vegan, or strict vegetarian, diet excludes all animal products, including eggs, dairy, beeswax and honey. Some vegans also avoid animal products such as leather for clothing and goose-fat for shoe polish.

      The term ‘vegetarian’ actually has a highly debated etymology. The Vegetarian Society, founded in Manchester, UK in 1847, says that the word vegetarian is derived from the Latin word vegetus, meaning lively or vigorous. In contrast, the Oxford English Dictionary (OED) and other standard dictionaries state that the word was formed from the term vegetable and the suffix ‘-arian’. The OED writes that the word came into general use after the formation of the Vegetarian Society at Ramsgate in 1847, though it offers two examples of usage from 1839 and 1842. The 1839 occurrence is still under discussion, but the International Vegetarian Society’s History group reported 8 other printed occurrences, prior to the Vegetarian Society’s foundation in 1847.

      The earliest records of (lacto) vegetarianism come from ancient India and ancient Greece in the fifth century BCE. In the Asian instance the diet was closely connected with the idea of nonviolence towards animals (called ahimsa in India) and was promoted by religious groups and philosophers. Among the Hellenes, Egyptians and others, it had medical or Ritual purification purposes. Indian emperor Ashoka was the first ruler to specifically assert protection to fauna however:

      ‘Twenty-six years after my coronation various animals were declared to be protected . . . Those nanny goats, ewes and sows which are with young or giving milk to their young are protected, and so are young ones less than six months old. Cocks are not to be caponized, husks hiding living beings are not to be burnt and forests are not to be burnt either without reason or to kill creatures. One animal is not to be fed to another.’—Edicts of Ashoka, Fifth Pillar

      Following the Christianisation of the Roman Empire in late antiquity, vegetarianism practically disappeared from Europe, as it was in other Continents, except India. Several orders of monks in medieval Europe restricted or banned the consumption of meat for ascetic reasons, but none of them eschewed fish. It re-emerged during the Renaissance, becoming more widespread in the nineteenth and twentieth centuries. In 1847, the first Vegetarian Society was founded in the United Kingdom, and Germany, the Netherlands, and other countries soon followed. The International Vegetarian Union, a union of the national societies, was founded in 1908. In the Western world, the popularity of vegetarianism grew during the twentieth century as a result of nutritional, ethical, and more recently, environmental and economic concerns.

      Although many today fear that a purely vegetarian diet could have adverse side effects, especially from a lack of iron, it is actually very easy to plan healthy and balanced vegetarian meals. For the vegetarian chef, it is important to include the three essential food groups; protein (beans, lentils, nuts, tofu, soya), carbohydrates (grains, bread, pasta or potatoes) and fruit and vegetables. Some dishes, such as homemade pizza for example will contain all the food groups: cheese for protein, the base for carbohydrates and, for vegetables, the tomato and onion in the sauce, and vegetables in the topping. Making sure to eat dark green vegetables, such as spinach and broccoli, is important when planning vegetarian meals. Current scientific enquiry has now shifted from concerns about nutritional adequacy to investigating health benefits and disease prevention. The Academy of Nutrition and Dietetics have stated that at all stages of life, a properly planned vegetarian diet is ‘healthful, nutritionally adequate, and provides health benefits in the prevention and treatment of certain diseases.’ Large-scale studies have shown that

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