Welcome from the editor: food on the mind
Welcome, and thank you for joining me this weekend.
Food is not just nutrition, it’s a history of our civilisation.
Many an artist’s favourite subject, food has been the muse of painters, sculptors, musicians and poets alike. It’s also been the subject of much cogitation and deliberation for philosophers and historians, as well as clergymen and statists.
Food is not just for eating, is for smelling, for feeling, for looking at and for thinking about. A beautiful dish will ignite our senses and our thoughts, create memories and make us salivate in a way that sloppy grub can’t.
Food is not just in the kitchen or in the field, it’s everywhere, including museums.
Don’t miss this week’s feature Exploring the world’s food and drink museums and let it inspire your travel plans.
Food is on everyone’s mind at the moment, in particular with regards to the impact of its production on climate change. On the Food Matters Live Podcast, we are asking: Is it time for environmental impact scores on food? Listen to find out Foundation Earth’s solution.
Environmental issues have started to shape what we eat. See how the public is driving change in this week’s news Alternative protein transition accelerated by health and climate conscious consumers, study says.
And if you missed them the first time around, here’s your chance to catch up on Dining Table Tales with…Monique Simmonds and discover why you might soon be eating The protein of the future made of hydrogen and carbon dioxide.
Wishing you a wonderful weekend,