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    Three great recent foodbooks (Foer's Eating Animals, Kessler's The End of Overeating and Standage's An Edible History of Humanity) reviewed in the Financial Times:

    Suppose that you and your partner go out for dinner tonight. You order steak and salad while your partner has chicken with rice. Now inspect your plates. Your cow spent almost all its life in a shed, burping methane that heats the planet. It was then slaughtered, often incompetently: it may have been still alive when its head was skinned and its legs cut off. Your "salad", doused in dressing, is really "fat with a little lettuce".

    Your partner's chicken lived for six weeks, diseased and crammed so closely with other birds that it cracked several bones. After torture, came slaughter: the bird was shoved into a truck, taken to the slaughterhouse, and shackled upside down. It died screaming and excreting on itself in terror. The rice comes from plants bred by scientists in the 1960s. Both your meals are lathered in the extra fat, sugar, salt and chemicals to which you have become addicted. Enjoy your meal.

    Three sterling books by Jonathan Safran Foer, David Kessler and Tom Standage examine a new era in food. Until about 20 years ago, people mostly thought about how to obtain food. Then, in rich countries, they began thinking about how to enjoy it more. Cookery and diet books invaded the bestseller lists. Now people are increasingly wondering whether they should enjoy today

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