Meat and Three
The Future of Food: Going Global with Taste, Animals, and Açaí
For the second part of The Future of Food miniseries, we go global. We’ll explore the many ways our increasingly interconnected planet changes our foodways. We take a look at the future of disease through bats, the beloved chicken breast, the exploitation behind the açaí berry, and the future of our taste and disgust. Join us on our quest across this big, blue floating rock to find out where we’ve been and where we’re headed.
Check out Eaten, a food magazine run by historian Emelyn Rude.
You can learn more about the Better Chicken Commitment here
Click here to visit Alessandro Falco’s website, and this is Leandro Barbosa’s labor story for The Intercept Brazil.
For some great articles that helped to inspire our story on globalization and disgust check out this article at the New York Times and this piece at The New Yorker.
For more on the studies on disgust conducted at the University of Pennsylvania, click here. And for the journal article referenced by Dr. Carla Cevasco, go here.
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