George Julius Drews | |
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| Born | January 20, 1873 |
| Died | October 17, 1945 (aged 72) |
| Occupation(s) | Naturopath, writer |
George Julius Drews (January 20, 1873 - October 17, 1945) was a German American naturopath and writer associated with the natural hygiene and raw food movements.
Drews was one of the pioneers of the raw foodism movement in America. [1] Drews authored the vegetarian raw food book Unfired Food and Tropho-Therapy in 1912. [1] The book was reprinted ten times by 1927. [2] Drews argued that mans natural diet should consist of uncooked fruits, cereals, herbs, nuts and roots. [1] A negative review in the Medical Advance journal commented that "we are unable to find any proofs of the position taken, no experiments are offered by which conclusions may be reached, and arguments upon a logical basis are not present." [3]
Drews invented a Greek-based nomenclature for his raw foodism and founded the Apyrtropher Society in Chicago. [1] He utilized the term "Apyrtrophy" for his raw food philosophy. [4] He hosted lectures and meetings about Apyrtrophy. His agenda was to convert people to eating only uncooked food, spread the practice of eating vegetables in their natural state and oppose the use of the gas stove. It was described as a cult by critics. [4]
Drews opposed the consumption of eggs and meat, but was not a vegan. In his book Unfired Food and Tropho-Therapy he wrote that "milk is only naturally beneficial and wholesome for emaciated adults when it has become curdled. A cup of churned thick milk or buttermilk along with a dish of green salad may be served to convalescents with good results." [5]
Drews influenced John and Vera Richter to open America's first raw food restaurant "The Eutropheon" in 1917. [1]
He was the owner of Apyrtropher Magazine. [6]
Drews married Elizabeth Bristle in September, 1911. [7] She originally weighed 119 pounds which was a fair weight for her stature. Influenced by Drews, she embraced a strict raw food diet and a daily menu plan that he had created. The diet consisted of fruit juice, water, vegetable salads, nuts, fruit, herbs, honey and raw potatoes. [7] Her weight decreased to only 105 pounds. Bristle complained that she was losing too much weight and she was feeling ill. [7]
Bristle described Drews as a "crank on the matter of food", he also tried to convert her to "back to nature" ideas, including nudism. [7] Bristle went back to live with her mother Katharina who was concerned about her health. She weighed 135 pounds on her mother's cooking, ate the occasional piece of steak and enjoyed wholesome cooked vegetables. [7] Drews denied that his daily menu of raw food made his wife ill. [7] They divorced in June, 1915. [8]
Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions.
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A salad is a dish consisting of mixed, mostly natural ingredients. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad.
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Dutch cuisine is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming, and trading over sea, its former colonial empire and the spice trade.
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Salade niçoise, salada nissarda in the Niçard dialect of the Occitan language, insalata nizzarda in Italian, is a salad that originated in the French city of Nice. It is traditionally made of tomatoes, hard-boiled eggs, Niçoise olives and anchovies or tuna, dressed with olive oil, or in some historical versions, a vinaigrette. It has been popular worldwide since the early 20th century, and has been prepared and discussed by many chefs. Delia Smith called it "one of the best combinations of salad ingredients ever invented" and Gordon Ramsay said that "it must be the finest summer salad of all".
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The history of USDA nutrition guidelines includes over 100 years of nutrition advice promulgated by the USDA. The guidelines have been updated over time, to adopt new scientific findings and new public health marketing techniques. The current guidelines are the Dietary Guidelines for Americans 2015–2020. been criticized as not accurately representing scientific information about optimal nutrition, and as being overly influenced by the agricultural industries the USDA promotes.
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Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam, tam, lap and phla. A few other dishes can also be regarded as being a salad.
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