School of the White Beret – After 400 Years – A New
Holly Addy
March 21, 2009
Author and Nutritionist E. A. Thomas Goodrich has researched and written on a revolutionary new way of viewing cooking and nutrition. In his newly published book – School of the White Beret: Fundamentals of Tech Cuisine – Goodrich explains that in a world where runaway obesity, failed nutrition, toxic insemmation amd syndromicdisease daily plague the life of man, new wisdom culminates from centuries of human need. More than a volume of recipes, School of the White Beret: Fundamentals of Tech Cuisineis at once a manual of Occupation, a summary of Food Service, a mandate of Civilization, and a nutritional reference for the Family that is thrilling with purpose, with tradition and with ideals. For the first time in the history of culinary endeavor, School of the White Beret: FOTC reveals the primary laws underlying basic human nutrition. Its pages resound with the rules, laws, maxims, codes, axioms, formulae and routines that define with precision the Art, Science and Magic of Cookery.
"In the beginning, I had no thought of writing a book," says Goodrich. I had no interest in doing such a thing, nor any reason. I was just another cook trying to do the best he was capable of with the knowledge at his disposal. As time went on, I began to notice more and more Cooking Channels appearing on Television featuring more and more shortcuts. More concentration on speed and freedom from cares about health and nourishment, and increased emphasis on "getting out of the kitchen".
Snacks and fad food pumped up the platforms of the advertisers while Runaway Obesity, Failed Nutrition, Toxic Insemination and Syndromic Disease took root in the society, and increasing varieties of medicine became the order of the day. "Ask your Doctor" was the daily preamble to any address of nutrition and human health. White Hat and Black Hat Chefs vied in open contest for accolades and TV ratings as the health and nutrition of the society sank to new daily lows.
Chefs, who were societies long esteemed authorities on human nourishment, had lost sight of their mission among men, along with the purpose and responsibility of foodservice within their civilization. It also became obvious that the well meaning motives of the professionals within Foodservice are laid waste in the vacuum of information they are expected to employ as guides to human nourishment and health.
The knowledge each requires to meet the challenges of their profession does not exist in the civilization to which they belong. It was when I realized this, that I decided to summarize the discoveries I had unearthed into a manual that would make it possible for the generations of tomorrow to acquire the understanding they need to accomplish with dignity the demands of their profession, and to nourish their civilizations into a future full of vibrant health and opportunity, thus empower the generations in establishing their societies in the natural health which is their inalienable right."
Goodrich further explains that theSchool of the White Beret derives out of traditions of former times when heritage and nutrition were signature regimens of a people, a familly, a tribe. Fruits, berries, vegetables, nuts, roots, herbs, concoctions and stews were prized domain. This school could be described as "the Ancient Order of Foodservice Professionals", as they were certainly that. Not organized in any manner in those days, as far as operating data was concerned, these groups were a fraternity nonetheless. Druids, Swedes, Cellts, Nords, Persian, Hindu, Hebrew, Egyptian, Chinese, Trojan, Viking, Mongolian, Turks, Medes, Algonquin, Black Foot, Cherokee. Each group with their traditional potions to insulate their people against gout, epidemics, plague and other infirmities. Each providing nourishment and balm against the vagaries of famine, pestilence and war.
The Beret is the adornment of the hiighly trained professional who is a specialist in his field. He serves at the cutting edge of his profession, a champion of nutrition and cuisine. A front line soldier, battle hardened and at home in the trenches. A one-person strike force trained to navigate the minefields of nonstandard cuisine.
The White of the Beret denotes adherence to high principles. Distinct from the "white cloud" that has served as the traditional plume de cuisine over the centuries, the White Beret is a symbol of discipline, technology and professional standards.
The body of data in this book orients nutrition around what it means to be Homo Sapiens. It therefore summarizes its content in such a manner as to be pertinent and germaine to the nutrition of any person of any age, gender or race. Any citizen of any nation of the earth. This volume was written to provide understanding to the professional in the trenches of Foodservice, as well as, to the homemaker. There is one line of nutrition in a civilization. Nutrition does not change once it leaves the home. The Nutrition of any citizen of any nationality begins at birth, continues in the home, and extends out into the civilization. This is the route nutrition follows for any cuisine.
There are no exceptions, nor does this knowledge alter en route to become other knowledge once it leaves the home fires. Individuals in all strata of life have the same nutritional needs. School of the White Beret: Fundamentals of Tech Cuisine was written for the working professional, and for those who raise tomorrow´s generations alike. There is only one body of the knowledge of human nutrition, and it belongs to both. School of the Whiter Beret illustrates with empirical clarity the similarity of principles existing between cuisines which emphasize the rudiments underlying each of them in turn. It exposes their common technology, and in doing that achieves the coveted goals established by the French four hundred years ago - the organization of world cuisine. It was this ideal which was predicted to be the culmination of 10,000 years of civilized man.
Goodrich began in earnest to do this book around 1972. The research for this work was accomplished on a regimen of 4 to 5 hours daily, 7 days a week, for a period of 27 years. After the research was finalized, there was a review period of 4 to 5 years. Once proofed, it required an additional 3 years to type into final form. The research was accomplished at night, as my days were taken up with making a living. During these years, each of the principles outlined in this text was tested in the workplace for workability.
The basic concept the book strives to deliver is that man does not have to be obese, malnourished, inundated with toxins, or victim to syndromic disorders. Man can be healthy, nourished, filled with energy and ideals, motivated. He does not have to live a partner to disease. Man is gregarious. His happiness and surviival are linked to his fellows in life, and to other life forms who share existence with him. The lesson of this text is that infirmity, malnutrition and disease are not the path to the future, and that man, if he will reach the stars, must begin to live by the Unspoken Codes outlined in chapter Five as they append to the Employer, the Employee, and the Customer if we will even have a civilization. No heroes, no exceptions. If we will have a world of equal dominion, and domicile we must have equal responsibility and equitable rights. Man of Earth must learn once and for all that it is not OK to fail, that disease, malnutrition and death are not the formula of a thriving future.
The easiest way to compare SOWB against other works is to envision the totality of works available on the subject of Cookery, and notice the array of appetizing items they depict. Each in mouthwatering quality pictorials. Book after book after book after book. Each more lusurious than the last. Now notice, that among the thousands of books available, but a single body of knowledge exists which underlies them all, and none of the books in mention exhibit that undeerstanding. Each of those volumes is missing the same information, yet none of them realize any knowledge is missing The discovery of this knowledge is what distinguishes the contribution School of the White Beret makes to the fields of Cookery and Cuisine as well as to Civilization and the mission of Foodservice. SOWB alone contains this information. It is the knowledge of cuisine that has been with us for the past 10,000 years of civilized man, that nobody realized was with us. It is the true technology of cuisine made known at last. This understanding does not replace former knowledge, rather augments it. By this understanding, School of the White Beret becomes a "Companion Volume" to every manual of cuisine that has gone before. SOWB does not replace or delete cuisines of yore, but adds its impetus to theirs to fuse the effectiveness of each to each, thus magnify their combined contribution to meet the future. For further information: www.foodtechcuisine.com or email E.A. Thomas Goodrich @cheminchemin@mac.com.
"In the beginning, I had no thought of writing a book," says Goodrich. I had no interest in doing such a thing, nor any reason. I was just another cook trying to do the best he was capable of with the knowledge at his disposal. As time went on, I began to notice more and more Cooking Channels appearing on Television featuring more and more shortcuts. More concentration on speed and freedom from cares about health and nourishment, and increased emphasis on "getting out of the kitchen".
Snacks and fad food pumped up the platforms of the advertisers while Runaway Obesity, Failed Nutrition, Toxic Insemination and Syndromic Disease took root in the society, and increasing varieties of medicine became the order of the day. "Ask your Doctor" was the daily preamble to any address of nutrition and human health. White Hat and Black Hat Chefs vied in open contest for accolades and TV ratings as the health and nutrition of the society sank to new daily lows.
Chefs, who were societies long esteemed authorities on human nourishment, had lost sight of their mission among men, along with the purpose and responsibility of foodservice within their civilization. It also became obvious that the well meaning motives of the professionals within Foodservice are laid waste in the vacuum of information they are expected to employ as guides to human nourishment and health.
The knowledge each requires to meet the challenges of their profession does not exist in the civilization to which they belong. It was when I realized this, that I decided to summarize the discoveries I had unearthed into a manual that would make it possible for the generations of tomorrow to acquire the understanding they need to accomplish with dignity the demands of their profession, and to nourish their civilizations into a future full of vibrant health and opportunity, thus empower the generations in establishing their societies in the natural health which is their inalienable right."
Goodrich further explains that theSchool of the White Beret derives out of traditions of former times when heritage and nutrition were signature regimens of a people, a familly, a tribe. Fruits, berries, vegetables, nuts, roots, herbs, concoctions and stews were prized domain. This school could be described as "the Ancient Order of Foodservice Professionals", as they were certainly that. Not organized in any manner in those days, as far as operating data was concerned, these groups were a fraternity nonetheless. Druids, Swedes, Cellts, Nords, Persian, Hindu, Hebrew, Egyptian, Chinese, Trojan, Viking, Mongolian, Turks, Medes, Algonquin, Black Foot, Cherokee. Each group with their traditional potions to insulate their people against gout, epidemics, plague and other infirmities. Each providing nourishment and balm against the vagaries of famine, pestilence and war.
The Beret is the adornment of the hiighly trained professional who is a specialist in his field. He serves at the cutting edge of his profession, a champion of nutrition and cuisine. A front line soldier, battle hardened and at home in the trenches. A one-person strike force trained to navigate the minefields of nonstandard cuisine.
The White of the Beret denotes adherence to high principles. Distinct from the "white cloud" that has served as the traditional plume de cuisine over the centuries, the White Beret is a symbol of discipline, technology and professional standards.
The body of data in this book orients nutrition around what it means to be Homo Sapiens. It therefore summarizes its content in such a manner as to be pertinent and germaine to the nutrition of any person of any age, gender or race. Any citizen of any nation of the earth. This volume was written to provide understanding to the professional in the trenches of Foodservice, as well as, to the homemaker. There is one line of nutrition in a civilization. Nutrition does not change once it leaves the home. The Nutrition of any citizen of any nationality begins at birth, continues in the home, and extends out into the civilization. This is the route nutrition follows for any cuisine.
There are no exceptions, nor does this knowledge alter en route to become other knowledge once it leaves the home fires. Individuals in all strata of life have the same nutritional needs. School of the White Beret: Fundamentals of Tech Cuisine was written for the working professional, and for those who raise tomorrow´s generations alike. There is only one body of the knowledge of human nutrition, and it belongs to both. School of the Whiter Beret illustrates with empirical clarity the similarity of principles existing between cuisines which emphasize the rudiments underlying each of them in turn. It exposes their common technology, and in doing that achieves the coveted goals established by the French four hundred years ago - the organization of world cuisine. It was this ideal which was predicted to be the culmination of 10,000 years of civilized man.
Goodrich began in earnest to do this book around 1972. The research for this work was accomplished on a regimen of 4 to 5 hours daily, 7 days a week, for a period of 27 years. After the research was finalized, there was a review period of 4 to 5 years. Once proofed, it required an additional 3 years to type into final form. The research was accomplished at night, as my days were taken up with making a living. During these years, each of the principles outlined in this text was tested in the workplace for workability.
The basic concept the book strives to deliver is that man does not have to be obese, malnourished, inundated with toxins, or victim to syndromic disorders. Man can be healthy, nourished, filled with energy and ideals, motivated. He does not have to live a partner to disease. Man is gregarious. His happiness and surviival are linked to his fellows in life, and to other life forms who share existence with him. The lesson of this text is that infirmity, malnutrition and disease are not the path to the future, and that man, if he will reach the stars, must begin to live by the Unspoken Codes outlined in chapter Five as they append to the Employer, the Employee, and the Customer if we will even have a civilization. No heroes, no exceptions. If we will have a world of equal dominion, and domicile we must have equal responsibility and equitable rights. Man of Earth must learn once and for all that it is not OK to fail, that disease, malnutrition and death are not the formula of a thriving future.
The easiest way to compare SOWB against other works is to envision the totality of works available on the subject of Cookery, and notice the array of appetizing items they depict. Each in mouthwatering quality pictorials. Book after book after book after book. Each more lusurious than the last. Now notice, that among the thousands of books available, but a single body of knowledge exists which underlies them all, and none of the books in mention exhibit that undeerstanding. Each of those volumes is missing the same information, yet none of them realize any knowledge is missing The discovery of this knowledge is what distinguishes the contribution School of the White Beret makes to the fields of Cookery and Cuisine as well as to Civilization and the mission of Foodservice. SOWB alone contains this information. It is the knowledge of cuisine that has been with us for the past 10,000 years of civilized man, that nobody realized was with us. It is the true technology of cuisine made known at last. This understanding does not replace former knowledge, rather augments it. By this understanding, School of the White Beret becomes a "Companion Volume" to every manual of cuisine that has gone before. SOWB does not replace or delete cuisines of yore, but adds its impetus to theirs to fuse the effectiveness of each to each, thus magnify their combined contribution to meet the future. For further information: www.foodtechcuisine.com or email E.A. Thomas Goodrich @cheminchemin@mac.com.
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