Posts tagged “cooking”
Professor Kirk R. Smith in an editorial in Science:
Along with advanced biomass combustion, biogas, liquefied petroleum gas, natural gas, and other clean fuels, electric cooking needs to be directly incorporated into modernization plans for the world’s poorest people.
For those worried about CO2 emissions from power plants, consider that modest efficiency measures that reduce 3% of electric power consumption in rich countries (which are also largely supplied by coal) would “free” enough electricity to supply half of all biomass households with induction stoves. New supplies of electricity would produce far less than a 1% increase in global CO2 emissions.* It is not the cooking of the poor that threatens the climate.
Switching from solid to clean forms of energy can bring more health benefits than nearly any other modernization, including clean water and sanitation.� It is too early to tell whether induction cooking can be successfully promoted in biomass-using rural areas, but not too early to predict that electric cooking appliances will be attractive to people as electricity becomes more reliable. Although in one sense the most mundane of energy issues, given that billions do not use modern fuels in their households and suffer great impacts on health, welfare, and the local environment as a result, finding solutions for providing electricity has important implications for global health and sustainable development.
Professor Kirk R. Smith, writing at Forbes:
The fracking furor over shale gas is the latest in a series of environmental debates that have bedeviled the oil and gas industry in spite of what might be considered an enviable record compared to related industries, coal for example. From off shore spills to the Keystone Pipeline, the industry probably feels a bit set upon at times. Similarly, its products are often the focus of environmental concern and consequent strict regulation, for example diesel air pollution. Finally, it often bears the brunt of concerns about carbon dioxide emissions leading to climate change risks.
The industry might keep in mind, however, that one of its products, liquefied petroleum gas (LPG — bottled gas containing propane and butane), is actually the most effective solution available for the largest environmental health risk in the world: cooking with solid fuels.
There is some opposition in the environmental community to promoting LPG, a fossil fuel, because of climate concerns. In reality, however, because of the poor combustion typical in biomass stoves, which produces black carbon, methane, and other climate-active pollutants, and the often non-renewable nature of the biomass supplies, which results in CO2 emissions, the net climate impact of a switch to LPG would be negligible. Even if only considering CO2, the incremental impact on global emissions of a switch to LPG would be no more than a percent of the emissions from the developed sector globally. It is not cooking by the poor that poses risk to the climate.
Arianna Rinaldo, introducing Gabriele Galimberti’s photo gallery of grandmothers and their prized recipes:
Appealing to their natural cooking care and their inevitable pride in their best recipe, common factors to all grandmothers in the world, Gabriele persuaded them to do their best in the kitchen. This means moose stake in Alaska and caterpillars in Malawi, delicious, but ferociously hot, ten-spice-curry in India and sharks soup in the Philippines. He has come back with a cookery book of detailed recipes that mix love, photography and travel amongst the many exotic ingredients. Indeed, each for each grandmother he has produced a portrait of the cook, and easy to follow recipe and an image of the extraordinary and at times mouthwatering final dish.
His photos and text are great. I’ve had a similar idea floating around for a short video series of how people cook in households around the world — with a specific focus on how they cook AND what the meal looks like. My colleagues and I tend to focus on the fuel, the stove, and the practices of cooking in rural households — but often don’t pay as much attention to the nourishing final product. The meals carry such cultural and local significance (not to mention deliciousness) — a fact that Galimberti highlights magnificently.