Eating Promiscuously: Adventures in the Future of Food (Hardcover)
Fact: The current mode of food production wreaks havoc on our land, our seas, and ourselves. Fact: We have to make some drastic changes, and soon, to keep up with the dietary needs of an ever-expanding population. Fact: Agrarianism is out; dumpster diving and roadkill consumption are the future. Okay, so the last one is definitely opinion, but it's an impassioned one that McWilliams presents persuasively in Eating Promiscuously. This is a fascinating read, full of radical ideas meant to overhaul the way we grow, shop, cook, and eat. Everyone in favor of a gastronomic and environmental utopia, say aye! -Shawn— From Summer Booknotes 2017
Humans have been practicing agriculture for only a tiny fraction of our existence--beginning to domesticate plants and animals about 10,000 years ago--and, as McWilliams sees it, our efforts have failed. Our food production systems are broken, and the vast majority of what we eat is detrimental to our health and the health of the earth. But what if we could eliminate agriculture as we know it, start over, and radically alter the human diet? If we could begin again, what would we do differently? McWilliams argues we'd be wise to take culinary lessons from the bonobo, a primate of Central Africa which eats a diet that's 95 percent plant based and 5 percent animal based. The plants are myriad--unlike the three plants that 60 percent of human calories come from. McWilliams's search for a better human diet leads him to those who are actively exploring the fringes of food, a group of outliers who are seeking nutrition innovation outside the industrial food system. Throughout Eating Promiscuously, we meet with such culinarily curious characters as insect flour manufacturers, seaweed harvesters, road kill foragers, plant biologists, and a morbidly obese family who decides to go healthy--creating a book that is both narrative and informative. Eating Promiscuously seeks to overturn our most basic assumptions about food, health, and ethics, and to generate hope for a more tasteful future--one in which we eat thousands of foods rather than dozens -- with a diet that could save both ourselves and our planet.
About the Author
James McWilliams is an historian and writer based in Austin, Texas. He is the author of seven books, including The Modern Savage: Our Unthinking Decision to Eat Animals, Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly, and A Revolution in Eating: How the Quest for Food Shaped America. His essays on food, animals, and agriculture--as well as several literary topics--have appeared in The New Yorker, The New York Times, The Paris Review, Harper's, The Atlantic, Slate, Modern Farmer, The American Scholar, The New York Times Book Review, The Washington Post, The Millions, and Pacific Standard, where he is a contributing writer.