It is a fact of modern food processing that the majority of products contain one or multiple food additives. Yet, while these additives see great abundance of use, the average consumer has relatively little knowledge about them and, more often than not, a negative opinion of their inclusion. This piece explores the discrepancy between these two realities by delving into the origins, histories of use, health effects, and misconceptions that surround a number of modern food additives, exploring along the way the social changes and regulatory history that brought about the legal landscape of food safety in the United States. Ten author-developed recipes are included at the end to encourage not only a conceptual, but also a practical familiarity with these same food additives.

What is the purpose of making dishes that take a long time to make? With such easy access to food nowadays, is there any reason to put in the effort to make things from scratch? By testing and learning about recipes that require a long time to make, I try to answer the reason behind all the effort. In doing so, three main reasons were found. First was the tradition behind the recipe. The second was the useful nature of preservation. The third is the tastes that are developed in the process.