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Archive Home > 2009 > April > 09 > Since 1931, ‘Joy of Cooking’ has been a staple in U.S. kitchens

Since 1931, ‘Joy of Cooking’ has been a staple in U.S. kitchens

But a new study says recipe serving sizes have increased

By Markian Hawryluk / The Bulletin
April 9, 2009

Nutrition experts have attributed the nation’s obesity epidemic in part to the increasing portion sizes of restaurant and take-out foods. But a recent analysis suggests there might be a parallel or linked increase in portion sizes for home-cooked meals.

Brian Wansink, a marketing....

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