Charlotte Wood. Photo by Belinda Pratten.
A new cookbook by ANU students is putting real food back on the menu and spilling the beans on what we eat. By James Giggacher. Today there's a lot of information to consume before we tuck into a meal. Boxes, packages, containers and jars all list kilojoules, fats, salts and carbs in what are meant to be easily digestible tablets. Before we peel back the wrappers, we are urged to swap something sweet for something healthy. But, even if there's no toffee on your apple, you'll soon find there's not so much shine to the food that's supposed to keep us healthy and lean. More and more our supermarket shelves are stacked with the offcuts of an industrialised food production system; food which has been altered from its natural state and pumped full of chemicals, preservatives and additives.
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