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Agriculture and Human Values

, Volume 31, Issue 4, pp 691–692 | Cite as

Anthony Winson: The industrial diet: the degradation of food and the struggle for healthy eating

UBC Press, Vancouver, B.C., Canada, 2013, 340 pp, ISBN 978-0-7748-2552-8
  • Harvey S. JamesJr.
Article

The Industrial Dietis a book about the nutritional implications of a food system that is characterized by large firms manufacturing food. Think about that. Manufacturing food. Although Winson does not comment directly on the phrase “manufacturing food,” a serious reflection of images the phrase conjures up in one’s mind could give the reader a basic idea of what Winson hopes to accomplish with this book. At what point did we as a society go from growing and preparing food to manufacturing it? Winson traces the history and evolution of human diets (chapter 3) and explains how contemporary processing adulterated food and created pseudo foods (chapter 8). Food manufacturers adulterate foods by adding sugars, salt, fats and other edible ingredients to “make food more durable, palatable, and easier to handle and therefore help boost sales and reduce costs to processors and retailers” (pp. 173–174). Pseudo foods are nutrient poor consumables in which sugar, fat and salt are the main...

References

  1. Campbell, H., and J. Dixon. 2009. Introduction to the special symposium: Reflecting on twenty years of the food regimes approach in agri-food studies. Agriculture and Human Values 26(4): 261–265.CrossRefGoogle Scholar
  2. Friedmann, H., and P. McMichael. 1989. Agriculture and the state system: The rise and decline of national agricultures, 1870 to the present. Sociologia Ruralis 29(2): 93–117.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.Department of Agricultural and Applied EconomicsUniversity of MissouriColumbiaUSA

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