However much popular television chefs like Jamie Oliver or Gordon Ramsay might want to shake up our diets, culinary evolution dictates that our cultural cuisines remain little changed as generations move on, shows new research in the New Journal of Physics.
The research shows that three national cuisines - British, French and Brazilian – are affected by the founder effect which keeps idiosyncratic and nutritionally ambivalent, expensive and sometimes hard to transport ingredients in our diets.
Using the medieval cookery book, Pleyn Delit, and three authoritative cook books from Britain, France and Brazil, the New Penguin Cookery Book, Larousse Gastronomique and Dona Benta respectively, the researchers from the University of Sao Paulo, Brazil, compiled statistics which could be compared to see how time and distance effect the three different national cuisines.