“Let’s start the new year on scientifically sound footing,” writes Jane Brody in the New York Times (“What You Think You Know (but Don’t) About Wise Eating,” December 31), and quotes “one of Canada’s brightest scientific minds” to the effect that “chemical” shouldn’t be a dirty word, because all food is made of chemicals and there’s chemistry going on everywhere. True enough. Sadly but predictably, she (and, one has to presume, Joe Schwarcz, the scientist she cites) jumps straight to the conclusion that food is nothing more than a bunch of chemicals, and uses it as an excuse to justify industrial food and fling barbs at the alternatives. Continue reading “Scientifically sound? Maybe. But wise?”
Walbert's Compendium: or, Journal of Practical Anachronism
David Walbert on history, woodworking, gastronomy, agrarianism, education, &c.