{"id":218,"date":"2019-08-27T00:59:01","date_gmt":"2019-08-27T00:59:01","guid":{"rendered":"https:\/\/courses.lumenlearning.com\/suny-eng-101-college-writing-i\/?post_type=chapter&p=218"},"modified":"2019-08-27T00:59:01","modified_gmt":"2019-08-27T00:59:01","slug":"explorations-science-in-the-kitchen","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/suny-eng-101-college-writing-i-burke\/chapter\/explorations-science-in-the-kitchen\/","title":{"raw":"Explorations, Science in the Kitchen","rendered":"Explorations, Science in the Kitchen"},"content":{"raw":"Kellogg Explorations\r\n
    \r\n \t
  1. Kellogg\u2019s book was written almost exactly 100 years after Amelia Simmons\u2019 American Cookery<\/em>. Discuss the changes outlined in the two approaches to food preparation. You might first examine the differences in cooking technology (and the living conditions they imply). What are the differences between Kellogg and Simmons\u2019 approach to the food that they recommend as good to eat (and the food that they condemn)? What similarities do you find between the two books?<\/li>\r\n \t
  2. Kellogg refers to \u201cscience\u201d in the title of her book. First, what does that term imply about her claims regarding cooking and eating? How scientific do you find the book? Give some examples of how Kellogg\u2019s views predict our current discussions about healthy food. Find and analyze examples of cooking or eating recommendations that you would not consider healthy.<\/li>\r\n \t
  3. In her article, \u201cAngels and Vegetables: A Brief History of Food Advice in America,\u201d E. Melanie Du Puis notes:<\/li>\r\n<\/ol>\r\nIn the relatively short history of the United States, numerous revisions to dietary guidelines have been made. Yet, despite whole foods revolutions and new scientific data on fat and nutrients and cholesterol, we still suffer from dietary diseases. Experts continue to offer advice, but we continue to eat badly, by anyone\u2019s definition, and we still eat too much. https:\/\/blogs.brown.edu\/pols-1740-2011spring-s01\/files\/2011\/02\/gfc.2007.7.3.34.pdf<\/a>\r\n\r\nKellogg clearly offers one such \u201crevision\u201d to American dietary guidelines. Read DuPuis\u2019s interesting article (which also includes a discussion of Michael Pollan and his dietary revisions). Use Du Puis to analyze Kellogg and her approach to eating. Why do we Americans continue to ignore the advice of our dietary experts? How worthwhile is such advice if very few Americans follow it?","rendered":"

    Kellogg Explorations<\/p>\n

      \n
    1. Kellogg\u2019s book was written almost exactly 100 years after Amelia Simmons\u2019 American Cookery<\/em>. Discuss the changes outlined in the two approaches to food preparation. You might first examine the differences in cooking technology (and the living conditions they imply). What are the differences between Kellogg and Simmons\u2019 approach to the food that they recommend as good to eat (and the food that they condemn)? What similarities do you find between the two books?<\/li>\n
    2. Kellogg refers to \u201cscience\u201d in the title of her book. First, what does that term imply about her claims regarding cooking and eating? How scientific do you find the book? Give some examples of how Kellogg\u2019s views predict our current discussions about healthy food. Find and analyze examples of cooking or eating recommendations that you would not consider healthy.<\/li>\n
    3. In her article, \u201cAngels and Vegetables: A Brief History of Food Advice in America,\u201d E. Melanie Du Puis notes:<\/li>\n<\/ol>\n

      In the relatively short history of the United States, numerous revisions to dietary guidelines have been made. Yet, despite whole foods revolutions and new scientific data on fat and nutrients and cholesterol, we still suffer from dietary diseases. Experts continue to offer advice, but we continue to eat badly, by anyone\u2019s definition, and we still eat too much. https:\/\/blogs.brown.edu\/pols-1740-2011spring-s01\/files\/2011\/02\/gfc.2007.7.3.34.pdf<\/a><\/p>\n

      Kellogg clearly offers one such \u201crevision\u201d to American dietary guidelines. Read DuPuis\u2019s interesting article (which also includes a discussion of Michael Pollan and his dietary revisions). Use Du Puis to analyze Kellogg and her approach to eating. Why do we Americans continue to ignore the advice of our dietary experts? How worthwhile is such advice if very few Americans follow it?<\/p>\n\n\t\t\t

      \n\t\t\t

      Candela Citations<\/h3>\n\t\t\t\t\t
      \n\t\t\t\t\t\t
      \n\t\t\t\t\t\t\t
      CC licensed content, Original<\/div>