My theory is still that, because food nowadays has a tendency to associate bright/colourful food with good food (Mexican, Indian, etc.), that a lot of northern European food got the short stick because of their main ingredients. One of my recent favourite foods is Savoy cabbage soup and it's legit just cabbage soup, it's sheer green. And it's delicious.
I grew up with a grandmother from northern Germany and sometimes what people would call "green/brown slop" is the most delicious because it's speck, potato, cabbage/green beans and Kassler.
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u/what_am_i_doing23 22d ago
My theory is still that, because food nowadays has a tendency to associate bright/colourful food with good food (Mexican, Indian, etc.), that a lot of northern European food got the short stick because of their main ingredients. One of my recent favourite foods is Savoy cabbage soup and it's legit just cabbage soup, it's sheer green. And it's delicious.
I grew up with a grandmother from northern Germany and sometimes what people would call "green/brown slop" is the most delicious because it's speck, potato, cabbage/green beans and Kassler.