How does Sinclair's depiction of home food preparation serve to critique the meatpacking industry?

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When evaluating Sinclair's depiction of home food preparation, we must connect the scenes of ordinary, hygienic home practices to the broader critique of industrial meatpacking.
Option 1: 'By showing that home-prepared food is more expensive.' This claim introduces a cost comparison, but Sinclair’s critique centers on safety and ethical concerns in industrial processing rather than price disparities between home and factory food, so this option misstates the focus.
Option 2: 'By illustrating that individuals prioritize hygiene more than the industry does.' This aligns with Sinclair’s argument: home cooks emphasize cleanliness and sanitary handling, while the meatpacking industry operates under lax, often hidden, safety practices. The contrast reveals how industry neglect contrasts with everyday hygienic standards, highlighting systemic disregard for public health.
Option 3: 'By suggesting that factory food is healthier than home-cooked meals.' This reverses the author’s critique. Sinclair presents the opposite: factory-produced meat is associated with health risks and unsanitary conditions, not superior healthfulness, making this option incorrect.
Option 4: 'By demonstrating that the industry uses the best practices for food safety.' On the contrary, Sinclair exposes the failures and corner-cutting within the industry, arguing that its methods fall short of true safety standards. This statement contradicts the central critique and is therefore inaccurate.
Overall, the strongest alignment with Sinclair’s purpose is Option 2, which foregrounds the tension between personal hygiene in the home and the industry’s neglectful practices, underscoring the systemic critique aimed at meatpacking.

11:400:103 SCIENCE OF FOOD Assignment Part 2: Chapters 13-18

How does Sinclair's depiction of home food preparation serve to critique the meatpacking industry?

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