[Ed. – Who says it did?]
There is a crisis in American kitchens. But what exactly that crisis is depends on whom you ask. If you turn to food media, the problem is we aren’t cooking enough. Everyone eats takeout. Kids are eating junk.
But there are solutions, food pundits say. “Don’t eat anything your great-great-great-grandmother wouldn’t recognize as food,” advises Michael Pollan. It’s easier than ever to cook and eat well, with our modern refrigerators and our modern plumbing and our modern stoves, argues farmer and author Joel Salatin, and if, with all those advantages, we still can’t cook and eat right, then we deserve what we get. The message is, yes, there’s a problem, but we can fix it, which is to say, you can fix it. You just have to try harder, shop smarter, cook better.
But sociologists Sarah Bowen, Joslyn Brenton, and Sinikka Elliott say it’s not that simple. In their new book, Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do About It, they make the case that “the solutions to our collective cooking pressures won’t be found in individual kitchens.”
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