Joys of Obesity

The Joy of Cooking is a classic cookbook that was first published in 1931. Since then it has, according to Annuals of Internal Medicine, increased the calories in as many as 17 dishes by around 63%. Although many would expect to see the calories going down as the years roll on, editors say that the recipes are generally healthier today since they do not contain the same artificial or processed ingredients that they used to. They also point to increased awareness in the public which they rely upon when writing the book. That sounds ok but aren’t the public relying on the increased awareness of the cooks that make the recipes too?

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