The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes

Wansink, Brian and Collin R. Payne (2009), “The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes,” Annals of Internal Medicine, 150, 291-291.

2 Pages Posted: 31 Jul 2014 Last revised: 29 Apr 2017

Date Written: 2009

Abstract

Background: Obesity has been associated with the expanding portion sizes of away-from-home foods. Although portion size norms and calorie density have increased outside the home, they could also have a parallel or referred impact on serving sizes in the home. Cookbook recipes might provide a longitudinal gauge of how serving sizes and calorie density have changed inside homes. One cookbook, The Joy of Cooking, has been updated approximately every 10 years since 1936 and could provide a glimpse into the changing norms of U.S. food preparation and serving sizes over the past 70 years.

Suggested Citation

Wansink, Brian and Payne, Collin R., The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes (2009). Wansink, Brian and Collin R. Payne (2009), “The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic Recipes,” Annals of Internal Medicine, 150, 291-291. , Available at SSRN: https://ssrn.com/abstract=2474305

Brian Wansink (Contact Author)

Retired ( email )

607-319-0123 (Phone)

Collin R. Payne

New Mexico State University ( email )

College of Business
Las Cruces, NM 88003
United States

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