A couple of decades ago, I had a good reason to ponder the health hazards of cooking meals in poor countries. Back then I lived as an anthropologist in the mountains just north of Afghanistan, a place where it was common practice for villagers to cook bread on the walls of wood-fuelled clay ovens.
幾十年前，我曾有充分的理由思考在貧窮國(guó)家烹飪食物所帶來的健康風(fēng)險(xiǎn)。當(dāng)時(shí)，我是人類學(xué)家，住在阿富汗略往北的山區(qū)里，在那里，村民們經(jīng)常用木柴生火，在土爐膛壁上烤制面包。
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