How the World Eats | Granta

  • Published: 10/10/2024
  • ISBN: 9781783788569
  • Granta Books
  • 464 pages

How the World Eats

Julian Baggini

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.

Julian Baggini engages with food in a way that nobody else does. He's the most important thinker we've got on food in the UK

Tim Hayward, author of STEAK

[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

Marion Nestle, Professor of Nutrition, Food Studies, and Public Health, Emerita, New York University, and author, most recently, of Slow Cooked

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

Ned Palmer, author of A Cheesemonger’s History of the British Isles

The Author

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 bestselling 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 others, and for magazines, academic journals and think tanks. His website is microphilosophy.net.

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