This Food and Drink Issue of the magazine — the fourth annual — is full of questions. I have two of my own, and they’re the same questions I’ve been asking myself since I began cooking 40 years ago. How can food change my life? And how can food change the world?
I grew up during a time when the awareness of the quality of food was practically nil. It’s true that in the ’50s and even the ’60s people still cooked, even if much of the food was “convenient,” like Jell-O mould or tuna tetrazzini.
It’s also true that pigs were still raised on farms, most vegetables were seasonal and hyperprocessed junk hadn’t yet achieved hegemony. But back then we took the good stuff for granted and never thought it would get anything but better.
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