Bone Broth History | A Staple Food For Centuries
“Let food be thy medicine and medicine be thy food.” I think it’s safe to say that Hippocrates was referring to bone broth.
There is nothing quite like the aroma of a slow-simmered broth that’s been bathing in a pot overnight (18 hours is the sweet spot). Today, chefs all over the world are using broth as their secret weapon to add a delicious depth of flavor to their dishes.
“Indeed, stock is everything in cooking. Without it, nothing can be done.”— French Chef Auguste Escoffier.
According to the history of bone broth, this healing superfood was made before there was even a pot to cook it in. And in order for us to be part of bone broth’s future, we think it’s essential to learn a little bit about its history.
No Pots, No Problem.
In ancient cultures dating back more than 3,000 years ago, man used empty abdominal pouches from butchered animals to cook meat, bones, wild vegetables, and water with hot stones that were heated in the fire. Hundreds of years later, ancient Chinese cultures were the first known people to create and use pots for traditional Chinese medicine — for bone broth of course! In Chinese medicine, bone broth is used to promote gut health, as a blood builder, support our vital essence (Qi), and to boost kidney function. As long as the fire was burning, every ancestral culture had a nourishing pot of broth to be served as the original “fast food”.
A.K.A. “Jewish Penicillin”
Then, beginning in 12th century Egypt, Jewish philosopher and physician Moses Maimonides was known to prescribe chicken soup as a medicinal remedy for even the slightest resemblance of the common cold. It comes to no surprise why chicken soup has been part of traditional Jewish cuisine for generations.
Chicken soup even earned the nickname Jewish Penicillin for its anti-inflammatory benefits in the respiratory tracts, its ability to boost digestion, and as a remedy for cold and flu symptoms. As more research on bone broth surfaces, we know now that it offers much more than just improved immunity; it also supports the joints, and strengthens skin, hair, and nails (#collagen!).
We Are The First “Brothless” Generation, And It’s Time To Change That
The influx of cooking shortcuts and quick alternatives that we have access to in today’s modern society has unfortunately led to the abandoning of the traditional methods of cooking — leaving us with an overwhelming amount of food without the nourishment.
What’s more unfortunate is that we are now the first “brothless” generation in thousands of years. We believe it’s time to focus back on nourishing our bodies with the foods that have carried our ancestors through the most challenging periods in history. Just like how your great grandmother used to cook it, by slow-simmering your bone broth for 18 hours (or more), you are able to extract and retain the collagen, gelatin, essential amino acids, vitamins and minerals.
It’s time to get back to our ancestral roots.
Cultures far and wide have nourished their loved ones with handmade broths and stocks throughout history for the same reasons we’re proud to brew it today:
We believe in the traditional methods of cooking and using food not just for pleasure, but for purpose.
The purpose will always be good health, and we think this principle has a place in every modern kitchen.