Editing Cooking (section)

==Home-cooking and commercial cooking==
[[File:GER — BY – Oberbayern — München — Stadtbezirk 1 — Altstadt — Sparkassenstr. 6 — EG (Haxnbauer · Küche) — 2005-05-07 — Mattes.jpg|thumb|A restaurant kitchen in [[Munich]], Germany (Haxnbauer restaurant)]]
Home cooking has traditionally been a process carried out informally in a home or around a [[Communal oven|communal fire]], and can be enjoyed by all members of the family, although in many cultures women bear primary responsibility.<ref>{{cite book|last1=Jackson|first1=Cecile|title=Men at Work: Labour, Maculinities, Development|date=2013|publisher=Routledge|location=New York|pages=225}}</ref> Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. [[Bakeries]] were one of the earliest forms of cooking outside the home, and bakeries in the past often offered the cooking of pots of food provided by their customers as an additional service. In the present day, factory food preparation has become common, with many "ready-to-eat" as well as "ready-to-cook" foods being prepared and cooked in factories and home cooks using a mixture of [[wikt:from scratch|scratch made]], and factory made foods together to make a [[meal]]. The nutritional value of including more commercially prepared foods has been found to be inferior to home-made foods.<ref>{{Cite web|title=Nutritional Quality of Food Prepared at Home and Away From Home, 1977–2008|url=http://www.ers.usda.gov/publications/eib-economic-information-bulletin/eib105.aspx|website=www.ers.usda.gov|access-date=2015-11-21|last1=Lin|first1=Biing-Hwan|last2=Guthrie|first2=Joanne|publisher=U.S. Department of Agriculture|url-status=dead|archive-url=https://web.archive.org/web/20151122104524/http://www.ers.usda.gov/publications/eib-economic-information-bulletin/eib105.aspx|archive-date=22 November 2015}}</ref> Home-cooked meals tend to be healthier with fewer calories, and less [[saturated fat]], [[Cholesterol embolism|cholesterol]] and [[sodium]] on a per calorie basis while providing more [[Dietary fiber|fiber]], [[calcium]], and [[iron]].<ref>{{Cite journal|title=Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs |journal=Journal of Nutrition Education and Behavior |date=2014-08-01 |issn=1878-2620|pmc=4063875 |pmid=24703245 |pages=259–276 |volume=46|issue=4|doi=10.1016/j.jneb.2014.02.001|first1=Marla|last1=Reicks|first2=Amanda C. |last2=Trofholz |first3=Jamie S.|last3=Stang|first4=Melissa N.|last4=Laska}}</ref> The ingredients are also directly sourced, so there is control over authenticity, taste, and nutritional value. The superior nutritional quality of home-cooking could therefore play a role in preventing [[Chronic condition|chronic disease]].<ref>{{Cite journal|title=Benefits and Barriers to Healthful Eating What Are the Consequences of Decreased Food Preparation Ability?|journal=American Journal of Lifestyle Medicine|date=2012-03-01|issn=1559-8276|pages=152–158|volume=6|issue=2|doi=10.1177/1559827611426394|first1=Lu Ann Laurice|last1=Soliah|first2=Janelle Marshall|last2=Walter|first3=Sheila Ann|last3=Jones|citeseerx=10.1.1.1026.8612|s2cid=71797396}}</ref> Cohort studies following the elderly over 10 years show that adults who cook their own meals have significantly lower mortality, even when controlling for confounding variables.<ref>{{Cite journal|title=Cooking frequency may enhance survival in Taiwanese elderly|journal=Public Health Nutrition|date=2012-07-01 |issn=1475-2727 |pmid=22578892 |pages=1142–1149|volume=15 |issue=7|doi=10.1017/S136898001200136X|first1=Rosalind Chia-Yu|last1=Chen |first2=Meei-Shyuan|last2=Lee|first3=Yu-Hung|last3=Chang|first4=Mark L.|last4=Wahlqvist|url=http://ir.nhri.org.tw/bitstream/3990099045/6476/1/PUB22578892.pdf |archive-url=https://ghostarchive.org/archive/20221009/http://ir.nhri.org.tw/bitstream/3990099045/6476/1/PUB22578892.pdf |archive-date=2022-10-09 |url-status=live|doi-access=free}}</ref>

"Home-cooking" may be associated with [[comfort food]],<ref>{{Cite book|url=https://books.google.com/books?id=6VMmDwAAQBAJ&q=Home-cooking+may+be+associated+with+comfort+food&pg=PT106|title=Comfort Food: Meaning and Memories|last1=Jones|first1=Michael Owen|last2=Long|first2=Lucy M.|date=2017|publisher=Univ. Press of Mississippi|isbn=978-1-4968-1086-1|language=en}}</ref> and some commercially produced foods and restaurant meals are presented through advertising or [[packaging]] as having been "home-cooked", regardless of their actual origin. This trend began in the 1920s and is attributed to people in urban areas of the U.S. wanting homestyle food even though their schedules and smaller kitchens made cooking harder.<ref>{{Cite journal |title=Just Like Home: "Home Cooking" and the Domestication of the American Restaurant |journal=Gastronomica |date=Fall 2002 |pages=43–52 |volume=2 |issue=4 |doi=10.1525/gfc.2002.2.4.43 |first=Samantha |last=Barbas |jstor=10.1525/gfc.2002.2.4.43 |url=https://digitalcommons.law.buffalo.edu/cgi/viewcontent.cgi?article=1016&context=articles }}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>