Module 6

Food in the Future

Critiques of food industries

These are just some of the critiques.

Barry Estabrook, 2012, Tomatoland: How Modern Industrial Agriculture Destroyed Our most Alluring Fruit, Kansas City: Andrews McMeel Publishing.

Jonathon Safra Foer, 2009, Eating Animals, New York: Little, Brown and Company.

Paul Greenberg, 2011, Four Fish: The Future of the Last Wild Food, New York: Penguin.

Rowan Jacobsen, 2014, Apples of Uncommon Character: Heirlooms, Modern Classics, and Little-Known Wonders, New York: Bloomsbury USA.

Tracie McMillan, 2012, The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table, New York: Scribner.

Michael Moss, 2014, Salt Sugar Fat: How the Food Giants Hooked Us, New York: Random House.

Eric Schlosser, 2012 (first pub. 2001), Fast Food Nation: The Dark Side of the All-American Meal, New York: Mariner Books.

 

Soylent

Rob Rhinehart talks about “How I stopped Eating for 30 Days” in this YouTube clip:

The entire film Soylent Green is on YouTube, but here is the link just to the trailer:

And here is an eating scene from Soylent Green. The characters played by Charlton Heston and Edward G Robinson eat real food, not the strange Soylent Green processed food (actually humans) that is all they can usually find. Watch their different appreciation of the meal. As one of the comments says, “I don’t think any movie ever made me think so much about food and the way we eat, as this movie has.”

 

The (optimistic) future

Geoff Andrews, 2008, The Slow Food Story: Politics and Pleasure, London: Pluto Press.

Susan Bourette, 2008, Meat: A Love Story, New York: Putnam.

Barbara Kingsolver, 2008, Animal, Vegetable, Miracle: A Year of Food Life, New York: Harper/Perennial.

Michael Pollan is an activist/writer who is well worth reading. I recommend The Omnivore’s Dilemma: A Natural History of Four Meals (2006, New York: Penguin).

Pollan also has a great website:

http://michaelpollan.com

In 2013, Inga Ting wrote about chef Kylie Kwong’s use of insects at her restaurant Billy Kwong in the article “When It Comes to the Crunch, Celebrations Start with a Banquet” (GoodFood, February 10):

http://www.goodfood.com.au/good-food/eat-out/when-it-comes-to-the-crunch-celebrations-start-with-a-banquet-20130209-2e53r.html

This website considers issues raised by eating meat:

http://www.meatpaper.com/

For a better, kinder future, here’s a heartwarming example of how food can help create connections, following the Paris attacks: Whitney Filloon’s article, “Restaurants in Paris Create Communal Tables as Show of Solidarity”, in The Eater, November 201 2015:

http://www.eater.com/2015/11/20/9769636/paris-restaurants-communal-tables-terror-attacks

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