As we enter the holiday season, many of us are beginning to plan festive meals to share with our family and friends (virtual turkey-carving, anyone?). Visions of roasted meats, fresh breads, heirloom vegetables, herbs, spices, and sweet sweet pies abound. But what shaped our modern diets? Why do we eat what we eat, and what does the cultivation of our menus look like? We checked in with the authors of a range of foodie tomes to hear their response to a central question: how has food production and consumption shaped our modern world? Carolyn Cobbold, author of A Rainbow Palate: How Chemical Dyes Changed the West’s Relationship with Food “Man-made chemical additives and industrialization have democratized food consumption by bringing cheaper products with a longer shelf life to more people. At the same time, our trust in food, producers, and science has diminished. We fret about not knowing the provenance of our food while forgetting that billions of people can now eat like kings in cities devoid of farms. We worry about the long-term impact of consuming food filled with synthetic chemicals, but we forget that modern preservatives help to kill the bacteria that rots food and makes us ill. . . .
