[Stoves] News 20 September 16: Ten restaurants that shaped America

[Traveller]

Anil:

It might take 20 years, like it did for the message of indoor air pollution
to get through.

Food has its own politics and biases. For some 50 years since Robert
McNamara took over the World Bank and started providing finance for
agriculture, the emphasis has been on primary production and emergency food
aid, both with their own sets of problems and failures. McNamara also
started finance for family planning, health and nutrition, of which health
took the biggest chunk and nutrition limited mostly to poor women and
children, if memory serves me correctly.

The food industry is huge and its own variety of advocates and detractors.
But there seems to be greater awareness of the dietary influences on
non-communicable diseases and longevity. There was a special event two days
ago at the UN General Assembly meeting going on right now - see Urban Food
Systems: The Nutrition Challenge.
<http://www.eatforum.org/article/urban-food-systems-the-nutrition-challenge/>
and
a related page - Food is the new Internet, only bigger.
<http://www.eatforum.org/article/kimbal-musk-says-food-is-the-new-internet-only-bigger/>

There is also a Global Alliance for Improved Nutrition
<http://www.gainhealth.org/> but they don't seem to take any interest in
cooking.

The food system is changing. The health profiles are changing. Cooking is
changing.

I have a feeling the technical and market profile of "stoves" business -
however defined - is also changing. Just that we are boxed in with this
"box" mentality of emission rates and ADALYs.

Nikhil




---------
(India +91) 909 995 2080

On Wed, Sep 21, 2016 at 9:31 PM, Nariphaltan <nariphaltan at gmail.com> wrote:

> Thanks Nikhil for spreading the message. I hope the concept gets widely in
> the vision field of founders!
>
> Cheers.
>
> Anil
>
> Anil K Rajvanshi
>
> Sent from my iPad
>
>
>
> On 22-Sep-2016, at 2:43 AM, Traveller <miata98 at gmail.com> wrote:
>
> Anil Rajvanshi had the right idea - rural restaurants.  Eating out - and
> buying prepared foods - has changed the world, not just "clean cookstoves".
>
> Outsourcing the kitchen is a path to liberation from the drudgery and
> boredom of daily cooking - and, if regulated properly (some regulation is
> everywhere in the world), for employment, food safety and economy, and
> hence better health outcomes all around.
>
> WHO/EPA need to get their heads out of the fireboxes - emission rate
> testing and box modeling to derive concentrations, then presume exposures
> and ADALYs, all that dirty punk rock (sorry, rockers) - and look at the
> world.
>
> The Magnificent 10: Restaurants That Changed How We Eat
> <http://www.nytimes.com/2016/09/21/dining/ten-restaurants-that-changed-america-book-paul-freedman.html?_r=0>
>  and ‘Ten Restaurants That Changed America’: The List
> <http://www.nytimes.com/interactive/2016/09/21/dining/ten-restaurants-that-changed-america-list.html>.
> New York Times 20 September 2016.
>
> Mr. Freedman should do a list of Ten Restaurants that Changed the Medieval
> Europe.
>
> Restaurants are not alone; food processing happens all around, and
> originated in monasteries, royal courts, armies, places of learning and
> pilgrimage and along the way.
>
> Households are a statistical category for the intellectually challenged
> (and disadvantaged by the education and statistics). People need not - and
> don't - cook and eat at home all the time. The standardization implicit in
> the "fundamental foolishness" of WHO/EPA exercise is voluntary eye gouging.
>
> Food For Thought: 10 Restaurants That Shaped America
> <http://www.npr.org/sections/thesalt/2016/09/21/494262209/food-for-thought-ten-restaurants-that-shaped-america>
>
> The history of cooking - and in some places heating - is the history of
> food, of dwelling, of fire, inside and outside homes. History of humanity.
> Bean-counters of Btus, pollutants, DALYs and ADALYs, should survey
> restaurants and food factories. Nikhil
>
>
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