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A Matter of Taste

How did farmer’s markets, nose­-to-­tail, locavorism, organic eating, CSAs, whole foods, and Whole Foods become synonymous with "good food"? And are these practices really producing food that is morally, environmentally, or economically sustainable? Rebecca Tucker’s compelling, reported argument shows that we must work to undo the moral coding that we use to interpret how we come by what we put on our plates. She investigates not only the danger of the accepted rhetoric, but the innovative work happening on farms and university campuses to create a future where nutritious food is climate-­change resilient, hardy enough to grow season after season, and, most importantly, available to all—not just those willing or able to fork over the small fortune required for a perfect heirloom tomato. Tucker argues that arriving at that future will require a broad cognitive shift away from the idea that farmer’s markets, community gardens, and organic food production is the only sustainable way forward; more than that, it will require the commitment of research firms, governments, corporations, and post­secondary institutions to develop and implement agri­science innovations that do more than improve the bottom line. A Matter of Taste asks us to rethink what good food really is.

Rebecca Tucker

Rebecca Tucker is a Toronto-based writer, editor, and journalist, whose work has covered food, travel, arts, and culture. Her writing has appeared in the National Post and Globe and Mail, as well as Vice, Buzzfeed, and Reader’s Digest.

Chapter Title Abstract Contributors Pages Year Price

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In this chapter, Tucker begins with a discussion on the association of moral good and bad in relation to food habits. This leads into what constitutes good or bad food, and stresses four … 5 $0.50

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- 30 $3.00

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In this chapter, Tucker discusses farmers markets and chain grocery stores in a larger discussion of how the price of food dictates moral and ethical choices. This continues into understanding … 27 $2.70

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In this chapter, the concept of foodie elitism is debated alongside a discussion of precision farming. Tucker identifies the complexity of introducing new technologies onto the old concept of a … 36 $3.60

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In this chapter, there is a discussion around the introduction of technology into the food industry. Tucker addresses concerns such as food security and food waste, and the new idea of technology … 14 $1.40

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To summarize the previous chapters, Tucker leads a discussion how to dissect the concept of ‘good’ and ‘bad’ food and whether food choices should be personal or generalized. 7 $0.70