Sociodemographic standing and household earnings can influence food purchasing choices and dietary consumption; households of lower income typically have poor diets and are at greater threat of diet-related disease. In the UK, low-income populations consume diets lower in F&V, oily fish and micronutrients corresponding to vitamin C, folate, Fe and Ca than these within the highest income quintile. Those from the lowest socio-economic levels are least more probably to be assured with cooking. Sometimes individuals are probably to confuse one cooking technique to a different.

Harold McGee’s On Food and Cooking is a kitchen basic. Now, for its twentieth anniversary, …