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“When we talk about obesity, people like to plant the source of the issue on away-from-home dining. But that raised the thought in my mind: Is that really the source of things?. . . . What has happened in what we’ve been doing in our own homes over the years?” (Brain Wansink, director of Cornell University’s Food and Brand Lab and co-author of a study showing an increase of up to 63 percent–1936 to 2006–in the calorie count of recipes in the Joy of Cooking. Of course, the authors only traced the caloric evolution of 18 recipes, so…Oh, wait. Just like it’s better to blame the teacher for a student’s study habits, it’s best to point the finger at restaurant chains. From a syndicated story.)
