American cuisine - Science - By food author Howard Hillman

American food
production science

insights you can trust

The science of production
behind American food

Pioneer

America has been a key pioneer in the scientific production of foodstuffs that has increased availability and lowered costs. Some methods have been adopted by other nations.

Mass-scale poultry rearing

This is a good example of modern food production science. Most of the chicken in America are raised in indoor farm factories that spew forth less expensive poultry (though a mixed blessing because the meat is less flavorful).

Cost-efficiency methods

Production science has also been applied to grains, vegetables, and fruits. Advances in canning, freezing, transportation, and processing make it possible for Americans to eat almost any food grown anywhere in any season. This accessibility has added year-round variety (but it has also suppressed flavor, texture, and some of the rich traditions of the regional cuisines).