Health and Medical News and Resources

General interest items edited by Janice Flahiff

The Lost Joy of Cooking (from the blog article at Science Is Everyone’s Story)

WPV 19th Century cooking

Image via Wikipedia

The Lost Joy of Cooking 

From the blog post

The art of cooking can be learned – and lost – in a generation. When I talked with a public health advocate earlier this year, she told me that some immigrants from the Caribbean can lose the ability to cook from scratch within a generation. In the opinion of a writer from the Havana Journal, after a generation of revolutionary rationing in which cooking slipped off the menu, Cuban cuisine has not recovered.

In the kitchen, if you don’t use a skill, you lose it. This makes the passionate statements of slow food advocates such as the two chefs interviewed in Grist this month even more poignant. One mentions the need for cooking classes. But if reintroducing cooking from scratch has as many environmental benefits as its advocates claim, community center classes and farmer’s market demonstrations should only be the beginning of a larger project.

I see this as a business opportunity for recent immigrants here in the United States. …

Read the entire blog posting here

December 27, 2011 Posted by | Nutrition | , , | Leave a comment

Clean Cooking Options Could Save Millions Of Lives And Protect Our Climate

File:EIA2007 f4.jpg

author: EIA, source URL: http://www.eia.doe.gov/oiaf/ieo/pdf/0484(2007).pdf

(I am very interested in this topic, as a Peace Corps volunteer in West Africa, I noticed nearly all in the village used wood as a cooking fuel back in the early 80’s. On a short return trip two years ago, the preferred fuel seemed to be charcoal)

 

From the 30 November 2011 Medical News Today article

For many people in the developing world getting enough food to eat is a persistent challenge. However the challenge does not stop there. A new issue of the international journal Energy Policy details the human and environmental cost of cooking food using the only energy source available to many people, woody biomass.

The Special Issue explores the type of decision frameworks that are needed to guide policy development for clean cooking fuels and to ensure that the provision of clean energy becomes a central component of sustainable development. Additionally, it presents a research agenda and an action agenda to facilitate the development and adoption of cleaner cooking fuels and technologies and analyses why past programs to improve access to clean cooking fuels have succeeded or failed. …

The articles presented in the Special Issue consider the options for transitioning the nearly 2.7 billion people globally who are reliant on traditional biomass fuels to cleaner cooking fuels, such as LPG, biogas, ethanol and biodiesel, as well as electricity. “Much of the emphasis to date has been on increasing access to electricity, which while important may be too slow a path and may not address cooking energy needs (electricity is rarely used for cooking in many developing countries). Providing improved cooking stoves to households will have an immediate positive impact on people and the environment. …

November 30, 2011 Posted by | environmental health, Public Health | , , , , , | Leave a comment

   

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