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The Kitchen as LaboratoryReflections on the Science of Food and Cooking$
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César Vega, Job Ubbink, and Erik van der Linden

Print publication date: 2013

Print ISBN-13: 9780231153454

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231153454.001.0001

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On the Fallacy of Cooking from Scratch

On the Fallacy of Cooking from Scratch

Chapter:
(p.264) Thirty-two On the Fallacy of Cooking from Scratch
Source:
The Kitchen as Laboratory
Author(s):

César Vega

David J. Mcclements

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231153454.003.0033

Food plays a central role in all our lives. An increased awareness of what we eat, where it comes from, and how it is transformed is critical in fostering a healthy and culturally rich society. This chapter urges consumers to enrich their culinary perspective by learning more about the science of food and cooking. It argues that good science as an essential part of the solution to the problems associated with the modern food system, like improving the ways nutrition-related claims are reviewed, boosting food quality, addressing the sustainability issue, and reducing the heavy reliance on fossil fuels and water in food manufacturing. Improvements to the food system require that consumers demand higher-quality foods (and a willingness to invest in their health, through food), governments establish appropriate guidelines and regulations, and society fosters a culture of food (through radical changes in school-lunch programs, for example)—and that the food industry responds to meet these demands by using science wisely.

Keywords:   cooking, nutrition, food industry, health, food system

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