Food For Thought 2.18.09

"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.)

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Dave Faries
Contact: Dave Faries