Sociology Home Cooking

Superior Essays
The shift in American food production and cooking has lead to an impact on our health. As a determinate of health, cooking maintains healthy, sustainable practices and regulates the products we consume. However, a steady trend shifting from home cooking to store bought food has led to a decrease in health and sustainably in our system. Mark Bittman and Michael Pollan have come to similar conclusions, we must increase our home cooking to help reform the system and our health. Overall, these changes must disrupt our social facts and become new, better norms of living to enhance our daily intake and improve our future.
The literature describes a connection between cooking and health. In depth, the relationship often draws from food production,
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He explains, “A social fact is identifiable through the power of external coercion which it exerts or is capable of exerting upon individuals” (Durkheim, 56). When dealing with common household chores and methods of daily living, we look to common thought to define how we should tackle each step. As food became available outside the home in stores and restaurants, we gravitated toward these options to save time and energy. New food options became socially acceptable ways of eating as they became mainstream. Importantly, we shifted our views on what describes and defines food. Food was no longer a home cooked meal, but instead whatever food subsidence could be purchased. Nevertheless, social facts are not binding and can be broken.
To solve the health crisis, we must break social facts and revert to previous acceptable standards and norms of home cooking. Looking at cooking, Pollan describes what is needed to prepare a good meal. He quotes one of his example chefs, “Great cooking is all about the three ‘p’s: patience, presence, and practice”. (Pollan, 141). We must allot more time in our daily lives to commit to healthier living. Practicing with different ingredients while also attempting different meals will not only broaden our spectrum of food, but will decrease our commitment to processed and manufactured
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A food culture reform would need to tackle these aspects of home cooking before we could even start the cooking processes. They would clarify to the greater population what appropriate food is and how it should be obtained and prepared. As Durkheim furthers, “This is, that it exists independently of the particular forms that it may assume in the process of spreading itself within the group” (Durkheim, 57). We cook to maintain our health and nourishment. However, with conveniences such as prepared food, mainstream practice shifted to accept purchasing processed and prepared meals. As a society, we decreased our cooking time and allocated time to other activities. Our social fact became acceptable as a way to eat, but unacceptable measured in health benefit. Our social fact must shift to address the ailing food system and our general health, to a natural fact and norm of home cooking as the acceptable meal. We must take steps to define food and health to better improve our system

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