Food security & supply

Fortnum & Mason Food Book of the Year 2020

‘Addresses the paradox of our age: why as we become progressively wealthier, our diets become ever poorer . . . the villains of the piece are familiar and plentiful and Wilson lays them bare’ The Times

From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.

An elegant demolition of the supermarket miracle, this book charts the impact that supermarkets have had on every aspect of our lives and culture.

Covering all our pressing food dilemmas, the award-winning food writer leads the way to sensible and practical choices about what to eat.

Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home.