NYT Articles re cultural shifts, nutrition
Recent articles in the New York Times that are interrelated (but some people might not yet see the correlation).
The first is about preservation of culinary heritage in France (implementation plan not yet clear). The second is about disappearing culinary heritage in one region of Crete and the health consequences of adopting western eating habits (and the influence-power of western junk food PR).
This is all the more reason find concrete ways to preserve disappearing traditions that are healthier for people and the planet, beginning with the obvious -- tangible support for current educational-preservation programs and acknowledgment of the benefits of such programs for residents and visitors.
French Cuisine, Exalted by Chefs as a World Heritage Treasure
By ELAINE SCIOLINO
Published: September 23, 2008, The New York Times
http://www.nytimes.com/2008/09/24/dining/2...per&oref=slogin
Fast Food Hits Mediterranean; a Diet Succumbs
By ELISABETH ROSENTHAL
Published: September 23, 2008, The New York Times
http://www.nytimes.com/2008/09/24/world/eu.../24diet.html?em