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Joy of Cooking under fire from food science critics
West Virginia University extension agent Susan Gianato notes Purdue extension specialists review updates to the Joy of Cooking 1931 edition revised last December. Critics flag scientific inaccuracies about additives organic produce washing raw eggs and beef temps while USDAFDA guidance calls for careful cooking and hygiene to prevent contamination.
MENTIONED IN THIS ARTICLE
Rombauer
Becker
Vicky Getty
Bill Evers
Purdue University
Christine Bruhn
University of California At Davis
Food and Drug Administration
FDA
Environmental Protection Agency
U.S. Department of Agriculture
USDA
Susan Gianato
West Virginia University