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

Abstract

Letters17 February 2009The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic RecipesThis article has been retracted. See retraction:RetractionJan 2019Notice of Retraction: The Joy of Cooking Too Much: 70 Years of Calorie Increases in Classic RecipesFREEBrian Wansink, PhD and Collin R. Payne, PhDBrian Wansink, PhDFrom Cornell University, Ithaca, NY 14853, and New Mexico State University, Las Cruces, NM, 88003.Search for more papers by this author and Collin R. Payne, PhDFrom Cornell University, Ithaca, NY 14853, and New Mexico State University, Las Cruces, NM, 88003.Search for more papers by this authorAuthor, Article, and Disclosure Informationhttps://doi.org/10.7326/0003-4819-150-4-200902170-00028 SectionsAboutFull TextPDF ToolsAdd to favoritesDownload CitationsTrack CitationsPermissions ShareFacebookTwitterLinkedInRedditEmail This article has been retracted. See Notice of Retraction.Background: Obesity has been associated with the expanding portion sizes of away-from-home foods (1). 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 (2, 3). 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 (4) and could provide a glimpse into the changing norms of U.S. food preparation and ...