Saturday, October 10, 2015

Louise O. Fresco

From a Q & A with Louise O. Fresco, author of Hamburgers in Paradise: The Stories behind the Food We Eat:

What’s new in this book?

Human history has been one of continuous scarcity. The abundance of food that has emerged for the majority of the world population in the last decades is so unique that we have not yet learnt to deal with it. We are still scared that there will not be enough, and that we will destroy our environment. Scarcity is our default mode, and that of our bodies, hence our difficulties to balance our diets and to reduce our ecological footprint. Abundance is a triumph of science and trade; it allows us to shed our fears of shortages. But the book argues that we require new ways of thinking, to reign in our needs (for example of meat) while producing food sustainably for all, with new methods (for example through recycling or using algae). The book demonstrates in detail that there is not one perfect way to produce and consume food, but that we always have to balance the trade-offs between different goals, such as large scale production (i.e. low food prices) and biodiversity. What is best depends on our goals and our insight in unintended side effects (we may like to see free roaming chickens but they may be more prone to disease that way).

Can you explain the title Hamburgers in Paradise?

The title refers to a thought experiment: if Eve were alive today, what food would she offer Adam as a temptation? Paradise as a metaphor also refers to the landscapes on our planet, the collective Garden of Eden which, according to some views, we have irreversibly destroyed through...[read on]
--Marshal Zeringue