The Simplicity Revolution: Why We Should Learn from Our Ancestors’ Cooking Habits

The recent trend of cookbooks and social media influencers advocating for elaborate, from-scratch meals every night has left many feeling overwhelmed and inadequate in their own kitchens. This phenomenon is partly due to the emphasis on complexity over simplicity.

In rural Norway during the 1980s, cooking habits were remarkably straightforward. Families had a limited repertoire of dishes that were quick, easy, and made with readily available ingredients. Meals were reliable, efficient, and didn’t require an endless array of special ingredients or exotic spices.

One woman’s mother noted that having too many ingredients can sometimes be a curse. “Meat cakes with just potatoes and carrots are fine too,” she said. This humble approach to cooking is something we would do well to remember in today’s era of meal kit delivery services and artisanal everything.

The benefits of this simplicity revolution go beyond saving time and reducing stress. By focusing on a core set of dishes that can be made with minimal fuss, cooks develop muscle memory and become proficient in the kitchen. This proficiency allows for greater creativity and experimentation in the long run.

Planning and preparation were key components of this approach. The woman’s mother would plan meals around a single trip to the grocery store each week, ensuring variety without overcomplicating things. This kind of forward thinking is often missing from modern cooking culture, where spontaneity and creativity are prioritized over careful planning.

Some may argue that this approach is too restrictive, limiting cooks’ ability to explore new flavors and cuisines. However, the woman’s experience suggests otherwise. By focusing on a core set of dishes, she was able to adapt them to her modern tastes and ingredients, creating innovative variations like pad krapow made with Thai basil.

As we continue to grapple with the pressures of modern life, it’s time to reconsider our approach to cooking. Rather than feeling obligated to create elaborate meals every night, perhaps we should take a cue from our ancestors and focus on simplicity, reliability, and efficiency. By doing so, we may just find that our kitchens become more enjoyable, less stressful, and ultimately, more creative.

The simplicity revolution is not about sacrificing flavor or nutrition for the sake of ease. Rather, it’s about embracing the beauty of simplicity and finding joy in cooking without feeling overwhelmed by expectations. As the woman’s mother noted, “It was the food that we had,” and perhaps that’s a motto worth remembering.