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Linda McCartney, the vegetarianism guru whose recipes continue to influence 40 years later


The recently published recipe book 'Linda McCartney's Family Kitchen' brings to the table the influence that the photographer had on vegetarian gastronomy and care for the environment

Paul McCartney vividly remembers the day he and his late wife Linda McCartney, who died of breast cancer in 1998 at the age of 56, decided to stop eating meat.

Both had been raised in families where the diet was traditional and bacon and sausages were essential ingredients in many of the dishes they ate.

In the foreword

to Linda McCartney's Family Kitchen,

the cookbook

recently published by Libros Cúpula, the former member of the Beatles details how they decided to change their diet forever: “It was one day during a Sunday lunch with our family on the farm we had in Scotland.

Linda and I looked out the window at the little lambs grazing in the nearby meadows.

We commented on how beautiful and adorable they were, and then we looked at our plates: we were eating leg of lamb.

(...) That was our turning point and that's where it all started”.

That "everything" to which Paul McCartney refers was an exhaustive dedication to spreading the benefits of vegetarianism, respect for animals and environmental awareness.

A passion, that of Linda McCartney, which, based on the experience of her and her family, led her to write her first recipe book, with gastronomic author Peter Cox, and to create her vegetarian food company called Linda McCartney's Foods. , which still sells products today.

Her facet as a businesswoman led her to tame her own fortune, apart from the large amounts of money that the Liverpool musician earned.

More information

The vegan commitment of Paul McCartney's family arrives at the school

Over the years, the photographer and mother of three of the


's children , became an


of the vegetarian diet – especially in the United Kingdom and the United States – when this word was not even intuited in the usual vocabulary.

She used her popularity to influence public opinion, but she also tried to do it in her closest circles.

"The last thing we wanted was to offend someone with lectures," recalls Paul McCartney in this new book, but "Linda was direct and if someone ate meat at dinner, she would scold with love and charm."

All this work by the McCartneys for vegetarianism began more than four decades ago, when vegetarians were viewed very differently.

This is corroborated by David Román, president of the Spanish Vegetarian Union.

“Linda and her husband Paul became vegetarians in the 1970s, when they were faced with the hard work of knowing what was happening in slaughterhouses.

The most interesting thing about Linda was that she transferred her concern and promised to share all her knowledge with others.

She helped a lot to normalize.

We must keep in mind that not long ago being a vegetarian was being a freak, it was a stigma.

Linda not only helped normalize, but she made being a vegetarian attractive and interesting,” she explains.

Laura Veraguas is one of the cooks who works best and knows vegetarian dishes in our country.

She has created a gastronomic project that is born from the need to renew our gaze towards the plant world, she advises and is in charge of a


where he uses local, wild and ecological products, with non-aggressive techniques and elaborations.

For her, the figure of Linda McCartney is key for being a pioneer.

“I think it was an achievement to create an innovative and fun cookbook, recipes that weren't boring.

She is a great reference in time.

Now we are in a different moment, but in the 70s starting this path meant that they accused you of being a strange character, when in reality they were very advanced.

I have no doubt, I have it very clear, that in the future we will hardly eat animal protein, but we are in a very different time than they lived.

Paul McCartney and Linda McCartney pose with a little lamb.

Courtesy of Dome Books


Linda McCartney's Family Kitchen,

easy and practical recipes are interspersed with an album of family photos and the reflections that led her to go without meat.

On one of the pages, in large letters, you can read a phrase with which she used to explain why she had decided to be a vegetarian: "Fish, chicken and lamb have hearts and eyes, children and feelings, just like the animal human".

Linda McCartney, who was a self-taught cook, also appealed to the fun behind the stove as one of the engines of her passion for cooking because it is “the only way that recipes are passed on to the next generation”.

His daughter Stella McCartney, a designer who inherited from her mother her commitment to caring for the planet and a great defender of animal rights, also collaborates on the book.

“We all know how to cook and it's thanks to mom.

Like her, I adore our congeners and only cook plant-based recipes.

That is cooking with the soul and that is how she prepared the food: with the soul”.

Linda McCartney cooking one of her vegetarian dishes.

Courtesy of Dome Books

Source: elparis

All news articles on 2022-05-16

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