About food history, traditional techniques and this site
Write them down while you can still cook alongside the person who knows them: record quantities as you watch (“a handful” becomes a measured amount), note the brands and equipment used, and add the story behind the dish. Our article on preserving traditional family recipes walks through the process.
Traditional vegetable ferments like sauerkraut are generally safe when you use the right salt ratio, keep vegetables submerged, and keep equipment clean. Discard anything with fuzzy mold, an off smell or a slimy texture. See fermentation basics.
Older wheat and grain varieties grown before modern high-yield breeding, such as einkorn, emmer, spelt, Turkey Red and Red Fife. They are often prized for flavor. Read heritage grain revival.
The savory “fifth taste” associated with glutamates, found in foods like aged cheese, tomatoes, mushrooms, soy sauce and dashi. See umami explained.
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