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In the late 19th century, a mysterious illness plagued the upper reaches of Japanese society…

In 1877, Japan’s Meiji Emperor watched his aunt, the princess Kazu, die of a common malady: kakke. If her condition was typical, her legs would have swollen, and her speech slowed. Numbness and paralysis might have come next, along with twitching and vomiting. Death often resulted from heart failure.

The emperor had suffered from this same ailment, on-and-off, his whole life. In response, he poured money into research on the illness. It was a matter of survival: for the emperor, his family, and Japan’s ruling class. While most diseases ravage the poor and vulnerable, kakke afflicted the wealthy and powerful, especially city dwellers. This curious fact gave kakke its other name: Edo wazurai, the affliction of Edo (Edo being the old name for Tokyo). But for centuries, the culprit of kakke went unnoticed: fine, polished, white rice…

The fascinating tale of kakke, and of the determined doctor who found a cure: “How Killer Rice Crippled Tokyo and the Japanese Navy,” in @atlasobscura.

* N.K. Jemisin

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As we opt for brown rice, we might recall that it was on this date in 1937 that Marcel Boulestin became the first “television chef” when he hosted the first episode of the first TV cooking show, the BBC’s Cook’s Night Out. A successful chef, restaurateur, and cookbook author, Boulestin helped popularize French cuisine in the English-speaking world (and was an important influence on Elizabeth David, and in turn, on Julia Child).

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