New Emphasis on Ingredients

Advances in agriculture and food preservation have had disadvantages as well as advantages. Everyone is familiar with hard, tasteless fruits and vegetables developed to ship well and last long, without regard for eating quality. Many people, including chefs, began to question not only the flavor but also the health value and the environmental effects of genetically engineered foods, of produce raised with chemical pesticides and fertilizers, and of animals raised with antibiotics and other drugs and hormones.