Food Routes

Many books have been written about food’s ability to transform and transport in a metaphorical sense. Food historian and futurist Robyn Metcalfe tells a different kind of story. She focuses on the literal transformation and transportation of food and how that affects our lives. In her new book, Metcalfe takes a detailed look at behind-the-scenes issues of the food supply chain: how food is grown, processed, transported, and consumed. Metcalfe examines how these processes are being changed by technology and their impact on how we eat today and in the future

This is a book about a hidden side of food, not exactly how it is produced, far less consumed, but about how it is managed “between farm and plate”. It’s a neglected story, but a vital one with huge commercial and social implications.

Robyn Metcalfe’s ‘Food Routes’ argues for total reinvention through technology: with big data’s marriage to Big Food, technology companies and engineers will soon take over from farmers to produce what we eat.

After reading this book, it will be impossible to look at a slice of pizza, or a banana, the same way again.

Robyn Metcalfe, a food historian and food futurist, is a Lecturer and Research Scholar at the University of Texas at Austin and Director of Food+City.

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