How we live is shaped by how we eat. You can see this in the vastly different approaches to growing, preparing and eating food around the world, such as the hunter-gatherer Hadza in Tanzania whose sustainable lifestyle is under threat in a crowded planet, or Western societies whose food is farmed or bred in vast intensive enterprises. And most of us now rely on a complex global food web of production, distribution, consumption and disposal, which is now contending with unprecedented challenges.The need for a better understanding of how we feed ourselves has never been more urgent. In this wide-ranging and definitive book, philosopher Julian Baggini expertly delves into the best and worst food practises in a huge array of different societies, past and present. His exploration takes him from cutting-edge technologies, such as new farming methods, cultured meat, GM and astronaut food, to the ethics and health of ultra processed food and aquaculture, as he takes a forensic look at the effectiveness of our food governance, the difficulties of food wastage and the effects of commodification.Extracting essential principles to guide how we eat in the future, How the World Eats advocates for a pluralistic, humane, resourceful and equitable global food philosophy, so we can build a food system fit for the twenty-first century and beyond.
CONTRIBUTORS: How the World EatsEAN: 9781783788569COUNTRY: United KingdomPAGES: 464WEIGHT: HEIGHT: 234 cm
PUBLISHED BY: Granta BooksDATE PUBLISHED: CITY: GENRE: HISTORY / Social History, NATURE / Natural Resources, PHILOSOPHY / History & Surveys / General, SOCIAL SCIENCE / Anthropology / Cultural & SocialWIDTH: 156 cmSPINE:
Book Themes:
Cultural studies: food and society, Social and cultural history, Philosophical traditions and schools of thought, Food security and supply
[An] overview of how people throughout the entire world - from hunter-gatherers to NASA astronauts - view, exist within, manage, and try to improve their food systems. Baggini's philosophy makes sense. We need sustainable food systems to feed the world, A profound and important book about our broken food system and how we might fix it. Baggini treats a thorny and complex issue with balance, clarity and a leavening of wit, Julian expertly takes the reader on a wonderful journey and exploration through philosophy, culture, and gastronomy across the globe. A must-read for anyone passionate about food, culture and connections, A refreshingly balanced and nuanced survey of the complexities and realities of food today. Baggini explores the global reach of what we eat and weighs up competing voices to give some clarity of thinking amongst the clamour and crises, Very informative and highly enjoyable
JULIAN BAGGINI's books include the Sunday Times-bestselling How the World Thinks; How to Think Like a Philosopher; The Virtues of the Table; and the bestseller The Pig That Wants to be Eaten, all published by Granta Books. He has served as the Academic Director of the Royal Institute of Philosophy and is a member of the Food Ethics Council. He has written for the Guardian, the TLS, the Financial Times and Prospect, among other publications, and for academic journals and think tanks. His website is julianbaggini.com.
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How we live is shaped by how we eat. You can see this in the vastly different approaches to growing, preparing and eating food around the world, such as the hunter-gatherer Hadza in Tanzania whose sustainable lifestyle is under threat in a crowded planet, or Western societies whose food is farmed or bred in vast intensive enterprises. And most of us now rely on a complex global food web of production, distribution, consumption and disposal, which is now contending with unprecedented challenges.The need for a better understanding of how we feed ourselves has never been more urgent. In this wide-ranging and definitive book, philosopher Julian Baggini expertly delves into the best and worst food practises in a huge array of different societies, past and present. His exploration takes him from cutting-edge technologies, such as new farming methods, cultured meat, GM and astronaut food, to the ethics and health of ultra processed food and aquaculture, as he takes a forensic look at the effectiveness of our food governance, the difficulties of food wastage and the effects of commodification.Extracting essential principles to guide how we eat in the future, How the World Eats advocates for a pluralistic, humane, resourceful and equitable global food philosophy, so we can build a food system fit for the twenty-first century and beyond.
CONTRIBUTORS: How the World EatsEAN: 9781783788569COUNTRY: United KingdomPAGES: 464WEIGHT: HEIGHT: 234 cm
PUBLISHED BY: Granta BooksDATE PUBLISHED: CITY: GENRE: HISTORY / Social History, NATURE / Natural Resources, PHILOSOPHY / History & Surveys / General, SOCIAL SCIENCE / Anthropology / Cultural & SocialWIDTH: 156 cmSPINE:
Book Themes:
Cultural studies: food and society, Social and cultural history, Philosophical traditions and schools of thought, Food security and supply
JULIAN BAGGINI's books include the Sunday Times-bestselling How the World Thinks; How to Think Like a Philosopher; The Virtues of the Table; and the bestseller The Pig That Wants to be Eaten, all published by Granta Books. He has served as the Academic Director of the Royal Institute of Philosophy and is a member of the Food Ethics Council. He has written for the Guardian, the TLS, the Financial Times and Prospect, among other publications, and for academic journals and think tanks. His website is julianbaggini.com.
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Penny Sheldon Review of latest National Geographic Atlas #11
It was a great pleasure to have this great Atlas in my hands again. I was gifted an Atlas in 1960 by my sister, and it remained with me until I wrote my M' levels in Rhodesia. It was an amazing book and was never far from my nightstand, however it didn't travel with me to South Africa as my mother took it with her to England after I left. I have always wanted another copy in the family, and this year I was able to afford it and gave the 11th Edition to my two young grandchildren. It has been a gift well received, and I thank you for keeping up with the times. Thank you, Thank you, and Thank you. Kind regards, Penny Sheldon