Eating Stone Age Style
Itis said to be the first Paleolithic restaurant on the Eurasian continent, ifnot the entire world: Berlin based restaurant Sauvage.
This former brothel inthe Kreuzköllner area, offers an all-organic diet of wild legumes, nuts andseeds, sustainably raised fish, grass-fed pasture-raised meat and above all, noprocessed grains, dairies or sugars. Or more simply put: everything the ancientpre-agricultural hunter-gatherer ancestors ate 200,000 years before us. Yes, itis an all-prehistoric Stone Age cuisine that is bestowed here.
The founders of therestaurant, Boris and Rodrigo had become fond adherents of thisdietary lifestyle and felt like spreading the word through opening their owneatery. And so they have. The cave man theme is consistently worked through theinterior, as the cozy place –it can only seat up to 40 people- is dimly lit bycandle lights and environed by sturdy stonewalls.
But restaurant Sauvage isnot just about mimicking how prehistoric men ate. In fact, it combinesancestral cooking methods and evolutionary science with contemporary cuisineand is as such a modern off-shoot to the paleo diet. According to the owners’philosophy, it is about feeding the body the way nature primordially intendedit.
Our prehistoric ancestorswere quite ahead of their time when it came to maintaining a vigorous diet. Thehealth results are said to be impressive: energy levels areprognosticated to be higher and steadier throughout the day, skin, hair andteeth will look better and even one’s sex drive is anticipated to increasesubstantially. And not in the least, the taste is delicieux. It surelyexplains why the restaurant is fully booked just about every night.
The nutritional conceptisn’t entirely new though. Neanderthal eating was already promoted and adaptedin several books and academic journals around the mid-1970s. In spite of itthough, it remained a marginal phenomenon. With the excessive load on quitecolossal crises human kind is currently facing, there is irrefutably a growingre-appreciation for the past. In fact, one could go even so far as stating thatthrough the use of old artifacts or in this instance, by restoring an oldcooking method, the discomfort with the present and future is channelized.
If anything, its manifestations have becomeincreasingly diverse. Whether it is the accrued interest in traditionalhandcrafts, the perpetual love for all things “vintage” or the fascination withprehistoric foods, there is a latent longing to go back to our human roots. Inthe case of Sauvage however, the appreciation for the ‘old’ and our homosapien roots, go back just a tiny bit further in time.
Itis said to be the first Paleolithic restaurant on the Eurasian continent, ifnot the entire world: Berlin based restaurant Sauvage.
This former brothel inthe Kreuzköllner area, offers an all-organic diet of wild legumes, nuts andseeds, sustainably raised fish, grass-fed pasture-raised meat and above all, noprocessed grains, dairies or sugars. Or more simply put: everything the ancientpre-agricultural hunter-gatherer ancestors ate 200,000 years before us. Yes, itis an all-prehistoric Stone Age cuisine that is bestowed here.
The founders of therestaurant, Boris and Rodrigo had become fond adherents of thisdietary lifestyle and felt like spreading the word through opening their owneatery. And so they have. The cave man theme is consistently worked through theinterior, as the cozy place –it can only seat up to 40 people- is dimly lit bycandle lights and environed by sturdy stonewalls.
But restaurant Sauvage isnot just about mimicking how prehistoric men ate. In fact, it combinesancestral cooking methods and evolutionary science with contemporary cuisineand is as such a modern off-shoot to the paleo diet. According to the owners’philosophy, it is about feeding the body the way nature primordially intendedit.
Our prehistoric ancestorswere quite ahead of their time when it came to maintaining a vigorous diet. Thehealth results are said to be impressive: energy levels areprognosticated to be higher and steadier throughout the day, skin, hair andteeth will look better and even one’s sex drive is anticipated to increasesubstantially. And not in the least, the taste is delicieux. It surelyexplains why the restaurant is fully booked just about every night.
The nutritional conceptisn’t entirely new though. Neanderthal eating was already promoted and adaptedin several books and academic journals around the mid-1970s. In spite of itthough, it remained a marginal phenomenon. With the excessive load on quitecolossal crises human kind is currently facing, there is irrefutably a growingre-appreciation for the past. In fact, one could go even so far as stating thatthrough the use of old artifacts or in this instance, by restoring an oldcooking method, the discomfort with the present and future is channelized.
If anything, its manifestations have becomeincreasingly diverse. Whether it is the accrued interest in traditionalhandcrafts, the perpetual love for all things “vintage” or the fascination withprehistoric foods, there is a latent longing to go back to our human roots. Inthe case of Sauvage however, the appreciation for the ‘old’ and our homosapien roots, go back just a tiny bit further in time.
http://www.2dmblogazine.it/2012/09/eating-stone-age-style/
