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Today, 2018

The Way We Eat Now


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‘At no point in history have edible items been so easy to obtain. Humans have always gone out and gathered food, but never before has it been so simple for us to gather anything we want, whenever and wherever we want it, from sachets of squid ink to strawberries in winter.’ ‘It’s now becoming clear that the way that most people currently eat is not sustainable – either f ‘At no point in history have edible items been so easy to obtain. Humans have always gone out and gathered food, but never before has it been so simple for us to gather anything we want, whenever and wherever we want it, from sachets of squid ink to strawberries in winter.’ ‘It’s now becoming clear that the way that most people currently eat is not sustainable – either for the planet or for human health. If we want to stop getting swallowed up by our own food and to re-establish eating as something that gives us both joy and health, it makes sense to find out where we are right now, how we got here and what it is that we share.’ Why does it no longer seem odd that we’re able to eat sushi in Italy and Neapolitan pizza in Dubai?What has happened to the food we eat to make this possible, and how have these blurred boundaries influenced cultural development, as well as national appetites?From bananas and grapes to ultra-processed snacks, we may not spend enough time thinking about the origins of the food we’re eating, or how their ingredients might have altered over time. In The Way We Eat Now, award-winning food writer Bee Wilson examines the current food climate, exploring how we have found ourselves here, and at what potential cost.The Way We Eat Now also introduces us to the countries and communities that are making revolutionary efforts towards improving their populations’ relationship with food, and considers how we too might re-establish a more balanced connection with what, as well as how, we eat.
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