How the World Eats

Julian Baggini engages with food in a way that nobody else does. He’s the most important thinker we’ve got on food in the UK – Tim Hayward, author of STEAK[An] overview of how people throughout the entire world - from hunter-gatherers to NASA astronauts - view, exist within, manage, and try to improve their food systems. Baggini’s philosophy makes sense. We need sustainable food systems to feed the world – Marion Nestle, Professor of Nutrition, Food Studies, and Public Health, Emerita, New York University, and author, most recently, of Slow CookedA profound and important book about our broken food system and how we might fix it. Baggini treats a thorny and complex issue with balance, clarity and a leavening of wit – Ned Palmer, author of A Cheesemonger’s History of the British IslesJulian expertly takes the reader on a wonderful journey and exploration through philosophy, culture, and gastronomy across the globe. A must-read for anyone passionate about food, culture and connections – Dr Rupy Aujla, author of The Doctor’s KitchenA refreshingly balanced and nuanced survey of the complexities and realities of food today. Baggini explores the global reach of what we eat and weighs up competing voices to give some clarity of thinking amongst the clamour and crises – Hattie Ellis, author of What to Eat: 10 Chewy Questions About FoodVery informative and highly enjoyable – Ha-Joon Chang, SOAS University of London, author of Edible Economics

JULIAN BAGGINI’s books include the Sunday Times-bestselling How the World Thinks; How to Think Like a Philosopher; The Virtues of the Table; and the bestseller The Pig That Wants to be Eaten, all published by Granta Books. He has served as the Academic Director of the Royal Institute of Philosophy and is a member of the Food Ethics Council. He has written for the Guardian, the TLS, the Financial Times and Prospect, among other publications, and for academic journals and think tanks.