A special event to launch the British Library Food Season
In a special event to launch the British Library Food Season, chef, writer and campaigner Hugh Fearnley-Whittingstall talks about sustainability, food provenance and wellbeing with award-winning food writer Bee Wilson. As the 21st century brings unprecedented levels of stress to people and the planet, Hugh wants to discuss, among other things, the importance of a good meal, a good walk and a good story.
Hugh Fearnley-Whittingstall is a multi-award-winning writer and broadcaster known for his uncompromising commitment to seasonal, ethically produced food and his concern for the environment. He has earned a huge following through his River Cottage TV series and books, as well as campaigns such as Hugh’s Fish Fight, and Britain’s Fat Fight, where he explored the obesity emergency in Britain, asking food producers, restaurants and the government to confront the crisis. Most recently he presented War on Plastics for BBC 1, joining forces with Anita Rani, Sir David Attenborough and many others to encourage consumers, and challenge businesses and government to reduce the plastic in our lives.
Hugh’s infectious enthusiasm for SLOW (Seasonal, Local, Organic, Wild) food, and his rigorous questioning of the food industry and its methods has helped fuel the nation’s interest in where our food comes from, who has produced it, and why that matters. 'I’m not really interested in the rarest or most expensive foods – so many of them are imported or, out of season anyway', explains Fearnley-Whittingstall. 'I’m much more excited about the first Discovery apples of the season, or the purple-sprouting broccoli when it comes through in February, or a new cheese being made with ancient know how. That’s what gets me going. That’s what we’ve been celebrating for over 20 years of River Cottage, and that’s the best sort of food to keep us all well too.'
Bee Wilson is a food writer and historian. Her books include Consider the Fork: A History of How We Cook and Eat and most recently, First Bite: How We Learn to Eat, about the psychology of eating and how we can change our diets for the better. She writes on food and other subjects for a wide range of publications including The London Review of Books, The Guardian and The New York Times. She regularly appears on the radio in both the UK and US and is the Chair of the Oxford Symposium on Food and Cookery. In The New York Times, Dawn Drzal described Bee Wilson as ‘a congenial kitchen oracle’.
Photo credit: Matt Austin
Food Season supported by
|Name:||Hugh Fearnley-Whittingstall: You, Food and the Planet|
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