Article
The New Yorker
(2018)
Helen Rosner on how the guardians of “Joy of Cooking” undermined the false claims of a Cornell University study, which linked “Joy” recipes with obesity, by scientifically analyzing its own archives.
FoundryBase
updated about 20 hours ago
Comments
Related Chunks
Related chunks with this resource
a collection about cooking
RELATED RESOURCES
with chunks in common
2019
How recipes like Alison Roman’s cookies and chickpea stew went viral - Vox
Saved by: FoundryBase
used in 2 chunks
2020
Generations of Handwritten Mexican Cookbooks Are Now Online
Saved by: FoundryBase
used in 2 chunks
MORE RELATED CONTENT
with shared categories
2024
Chomps: How We Turned $6,500 Into A Business Bringing In $244 Million A Year
Saved by: FoundryBase
used in 1 chunk
2024
Justin's: How I Built A Peanut Butter Company And Sold It For $281 Million
Saved by: FoundryBase
used in 2 chunks
2023
Why Aldi is a Threat to Supermarkets | WSJ The Economics Of
Saved by: FoundryBase
used in 2 chunks
2023
Cocoa farming and Chocolate: Last Week Tonight with John Oliver (HBO)
Saved by: FoundryBase
used in 1 chunk
2023
Why Sweetgreen’s Beloved $15 Salads Still Aren’t Profitable | WSJ The Economics Of
Saved by: FoundryBase
used in 1 chunk
2023
Singapore is the world leader in selling cultivated meat
Saved by: FoundryBase
used in 3 chunks
2022
Investing in SCiFi Foods - engineering lab-grown cultivated meat - a16z | Andreessen Horowitz
Saved by: FoundryBase
used in 1 chunk
2022
How Starbucks Operates Like a Bank While Serving Coffee | WSJ
Saved by: FoundryBase
used in 1 chunk
2022
What's the difference between sugar, other natural sweeteners and artificial sweeteners?
Saved by: FoundryBase
used in 1 chunk
No comments yet. Be the first to comment!