Just two generations ago, preparing meals was as much a part of life as eating. Now we’ve given up what is perhaps our best excuse to get together and spend time with the people we love–mealtime–and someone else stands at the stove. We’re either watching cooks on TV like we would a spectator sport or grabbing grub, bagged, and eating it alone and on the go.
The fetishizing of food is everywhere. There are cutthroat competitions and celebrity chefs with TV shows, and both social and mainstream media are stuffed with an endless blur of blogs, demos and crowdsourced reviews. So why in Julia’s name do so many Americans still eat tons of hyperprocessed food, the stuff that is correctly called junk and should really carry warning labels?
It’s not because fresh ingredients are hard to come by. Supermarkets offer more variety than ever, and there are over four times…
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