Paco Underhill

Although not currently employed in food service, at one point in my life I did work in the accounting department of a now defunct natural foods chain, and have always had an interest in how we make, sell, and eat food. This book scratches some of that itch. Its very chatty with pages of dialogue transcriptions (or recreations of conversations). It can be amusing and interesting but sometimes a little tedious. There are some interesting observations on changing food buying and marketing habits. However, not sure what to do with it all though as a consumer. Produce might be grown in a container instead of on a farm. Ok. Women are buying more alcohol. Ok. Authenticity counts. Agree. Ok. But then what? Most of our food system doesn't feel all that authentic anyway (and its worse if you start peeling back the layers).… (altro)