You might not know this but, in some parts of the world, the only people who can make chicken and eggs is a few people who happen to be people of colour.
A new study from the University of Toronto shows that, across a number of countries, the vast majority of people are able to produce the most complex and delicious food.
In the study, published in the journal PLOS ONE, researchers analysed the food habits of 5,500 people in nine countries and found that, for all but one, at least one of the people in the group had never cooked before.
“In terms of the ability to cook, we found that the majority of the [people] in the study were white and the vast number of people of color were either non-white or had no significant cooking experience.”
This suggests that cooking and cooking-related skill gaps are not exclusive to racial minorities.
They may also be present across other groups.
“When it comes to their ability to make the most basic foodstuffs, the researchers also found that whites, by far, were the most proficient at making bread, but that non-whites were the least proficient.
The researchers also note that the more people of different races cook together, the more complex their food is.
It’s not just white people who are disadvantaged when it comes in cooking: “When the [cooking] skills of different racial minorities were considered, white people had an average of 11% less experience in cooking than non-black people,” the researchers write.”
When the cooking skills of white people were also considered, the non-race factor was significant.
However, this was not true of the nonwhite groups, which were only found to have slightly more experience.
She noted that the researchers have identified an important difference between “cooking” and “cooks” as they are defined by their social identities. “
There’s a lot of people who feel that they can’t do it,” said Dr. Jessica Littrell, a researcher at the University Health Network in Houston, who was not involved in the new research.
She noted that the researchers have identified an important difference between “cooking” and “cooks” as they are defined by their social identities.
There is a significant difference between ‘cooking’ and ‘cooks’, according to the study’s findings.
The researchers say that, in addition to cooking skills, non-people of colour also struggle with basic sanitation and hygiene.
This might be due to the fact that, like white people, people of African descent have a history of social and economic exclusion.
However, they say, there are also social factors that can contribute to cooking-specific disadvantages.
According to the authors of the new study, the differences in cooking skills between people of varying races and ethnicities could be partly explained by the fact they tend to have fewer cooking classes, or by the social norms and expectations that apply to their community.
Dr. Littarrell said that there are a lot more studies that need to be done, but she hopes that the research will shed light on what it means to be a non-minority person in a white-majority society.
“What’s interesting is that people who have the skills, who are capable of cooking and who have cooking skills are more likely to have access to social opportunities,” she said.
“That’s why cooking is a big issue for us.”
(With reporting by Jia Lynn Chang)Read more: The history of the dish ‘mixed’ chicken: The history behind chicken