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Other than making for compelling television, will Jamie’s efforts to teach America how to cook again pan out? I’m skeptical. A few month back I wrote about research<\/a> that suggests government regulation is a crucial component of a healthy food system. According to one study [PDF<\/a>] by renowned health economist David Cutler, countries that “support traditional agriculture and delivery systems have lower rates of obesity.” Here’s what I said about it at the time:<\/p>\n We, of course, protect producers, too but since the 60s have focused <\/p>\n Americans on the other hand had to experience the full brunt of this I still believe that. But, even so, Jamie’s show looks like fun. And who knows? Maybe in the end, he wins…<\/p>\n Related Links:<\/strong><\/p>\n Washington Times puts screws to city’s food provider, Chartwells<\/a><\/p>\n Lesson for schools: sweetened junk shouldn’t count as food<\/a><\/p>\n Tales from a D.C. school kitchen: Hold the fat and please pass the sugar<\/a><\/p>\n
our supports almost entirely on “feedstocks” for processed food and
meat, i.e. commodity crops like corn and soy. Much of Europe protected
a far more diverse selection of crops as well as artisanal food
products and that turns out to be a benefit in the battle against
obesity. And they also acted to control prices on the consumer end to
keep “traditional,” i.e. unprocessed, foods more affordable. And it
worked.<\/p>\n
technological (and marketing) tidal wave unprotected. And as a result,
we failed. So some are now trying to fortify even reconstruct our
dessicated food culture with lists of food rules<\/a> and kitchen literacy, essentially bolstering our collective
self-control. This is necessary and important. But societal problems
won’t be solved merely by writers and celebrity chefs sternly
instructing everyone to “do the right thing.”<\/p>\n
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