Strategies for Eating in a World of Change
Walk through Cambridge, and you’ll find any kind of food you want: pizza, sushi, kebabs, cakes adorned with fresh strawberries in the middle of winter. How did this become the new normal, and what effect is it having on our relationship with what’s on our plate and the people and communities who produce it? In The Way We Eat Now, the brilliant food writer Bee Wilson argues that reconnecting with the origins of our food will do us – and our ecology – the power of good.
Chaired by author, critic and New Statesman contributing writer Erica Wagner