The paper examines the reasons behind the significant increase in obesity among Americans over the past 25 years. The authors argue that the primary driver of this increase is the consumption of more calories, which is primarily due to technological innovations that have made mass-prepared food more convenient and affordable. These innovations, such as vacuum packing, improved preservatives, deep freezing, artificial flavors, and microwaves, have reduced the time and effort required for food preparation, leading to increased consumption of a wider variety of foods. The study finds that the increase in obesity is more pronounced among groups that have benefited the most from these technological changes, such as married women who traditionally spent a lot of time preparing meals at home. Empirical evidence supports these findings, showing that increased caloric intake is largely due to consuming more meals rather than more calories per meal. The paper also discusses the implications of lower food production costs on obesity, suggesting that while these costs may benefit most people, they can exacerbate self-control issues for those with difficulty controlling their eating habits. Finally, the authors compare obesity rates across countries, finding that countries with more regulatory policies and support for traditional agriculture and delivery systems have lower obesity rates.The paper examines the reasons behind the significant increase in obesity among Americans over the past 25 years. The authors argue that the primary driver of this increase is the consumption of more calories, which is primarily due to technological innovations that have made mass-prepared food more convenient and affordable. These innovations, such as vacuum packing, improved preservatives, deep freezing, artificial flavors, and microwaves, have reduced the time and effort required for food preparation, leading to increased consumption of a wider variety of foods. The study finds that the increase in obesity is more pronounced among groups that have benefited the most from these technological changes, such as married women who traditionally spent a lot of time preparing meals at home. Empirical evidence supports these findings, showing that increased caloric intake is largely due to consuming more meals rather than more calories per meal. The paper also discusses the implications of lower food production costs on obesity, suggesting that while these costs may benefit most people, they can exacerbate self-control issues for those with difficulty controlling their eating habits. Finally, the authors compare obesity rates across countries, finding that countries with more regulatory policies and support for traditional agriculture and delivery systems have lower obesity rates.