Julia Child, the grande dame of American gastronomy, often would vent her frustration at those individuals who demonized ingredients like butter, cream and salt, claiming that they led to health problems.“Everybody is overreacting,” Child told a New York Times reporter back in 1989. “If fear of food continues, it will be the death of gastronomy in the United States.”A year later, she was still fighting the same battle.“We must be able to make some sense out of the health issues so that ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!