Why would they stockpile it when they're used to just buying it in the supermarket?
It's not bought for its long-shelflife property anymore, it's basically just an ingredient in some popular traditional local recipes. Sure, those recipes emerged because the shelflife used to make hard-tack a reliably available source of calories, but that's basically gastronomical skeumorphism.
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Why would they stockpile it when they're used to just buying it in the supermarket?
It's not bought for its long-shelflife property anymore, it's basically just an ingredient in some popular traditional local recipes. Sure, those recipes emerged because the shelflife used to make hard-tack a reliably available source of calories, but that's basically gastronomical skeumorphism.