Charles Moore

Could Health and Safety kill off home cooking?

Could Health and Safety kill off home cooking?
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If Health and Safety is (are?) your thing, you must always be dreaming, like Alexander the Great, of new worlds to conquer. The next one, I predict, will be cooking at home. Recently I have noticed talk about the bad effect of ‘particles’ produced by hot food cooked in or on ovens. The sequence will go thus: a study will prove that people who cook at home inhale more particles than others, reducing their life expectancy. A woman seeking divorce will win a higher settlement because, she says, she was forced to spend hours of each day in such dangerous culinary conditions, suffering various ‘harms’. Then it will be shown that children are the innocent victims of passive cooking. Ovens, except for microwaves, will be forbidden in new-build homes. After a few more years, the only ones to be found will be on display in National Trust houses. The word ‘kitchen’ will gradually become as archaic as ‘butler’s pantry’.

This is an extract from Charles Moore’s Notes. The full article is available in the latest issue of The Spectator. Subscribe here