Is the Future of Food Medieval?
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This week Oxfam published a report on the state of the world’s food systems. Titled ‘Growing a Better Future,’ the study argues that by 2030 the world will be in a state of permanent food crisis. Staples will cost twice as much in twenty years time, with the price of maize increasing by as much as 180%. The world’s poorest will be the worst affected by the crisis. As demand for food outstrips supply and places pressure on existing food distribution systems, more than a billion people will go hungry every day.
Already, the average growth rate in agricultural yields has halved since 1990, and this is set to decline even further. A combination of factors have converged to produce this crisis. Climate change, increasingly limited natural resources, commodity speculation, the demand for biofuels, population growth, and changing, more meat- and dairy-heavy diets are working to destabilise our food system.
we have entered an age of growing crisis, of shock piled upon shock: vertiginous food price spikes and oil price hikes, devastating weather events, financial meltdowns, and global contagion. Behind each of these, slow-burn crises continue to smoulder: creeping and insidious climate change, growing inequality, chronic hunger and vulnerability, the erosion of our natural resources. The broken food system is at once a driver of this fragility and highly vulnerable to it.
Alongside this report, Oxfam has launched a campaign, ‘Grow’, to publicise its set of solutions to the food crisis. It’s attempting to mobilise opposition to land grabs and commodity speculation, to promote small-scale agriculture, and also to highlight awareness of the links between climate change and food prices.
The romanticisation of ‘the peasant’ and rejection of new technologies and trade have the potential to lock farmers into poverty. International trade and new technologies are not magic bullets, but each has a major contribution to make, one which can be increased massively if governments direct them towards delivering public goods.
It even adds:
Large-scale agriculture also has a role to play in meeting the sustainable production challenge. It is better able to meet the exacting standards that have come to characterize the food supply chains that feed burgeoning cities. Moreover, as economic development takes place, and labour costs rise relative to capital costs, larger, more mechanized modes of production become more viable, in turn providing an exit from agriculture for poor rural people as long as sufficient jobs are created in industry.
Has Oxfam lost its marbles? Of course not. This report is a tacit rejection of the idea that industrialisation is itself the cause of the instability of the food system. It makes the point that while technology may have caused incredible damage to ecosystems and even reduced yields, it has the potential to get us out of this crisis as well. The issue isn’t the technology itself, but, rather, the way in which it is used.
I am concerned that Oxfam will have an uphill battle over this point. So many organisations seem to have swallowed whole the concept that we need to return to the farming, cooking, and eating of the past in order to eat better in the present, and future. The Oxfam report demonstrates that our food crisis is so complex that this simplistic way of thinking about food simply won’t do.
As I wrote last week, the Slow Food Movement has long described itself as offering an alternative way of thinking about food. I think that despite the good that Slow Food has done in the world, its views on food and the past are not only deeply troubling, but actively harmful. Its Manifesto on the Future of Food argues for a wholesale rejection of all forms of technology and a ‘transition to a more decentralized, democratic and cooperative, non-corporate, small-scale organic farming as practiced by traditional farming communities, agroecologists, and indigenous peoples for millennia.’
The Slow Food Manifesto (and Slow Food seems to like nothing more than a manifesto) states:
Our defence should begin at the table with Slow Food. Let us rediscover the flavours and savours of regional cooking and banish the degrading effects of Fast Food. In the name of productivity, Fast Life has changed our way of being and threatens our environment and our landscapes. So Slow Food is now the only truly progressive answer. … Slow Food guarantees a better future.
It is partly this enthusiasm for the regional, the local, the ‘indigenous’, and the ‘traditional’ which makes me question that Slow Food does guarantee a ‘better future’. To which ‘tradition’ do we return?
It’s particularly interesting that Slow Food originated in Italy. This is a country with a heavily invented notion of its own food traditions, and a suitably bad memory of what Italians really did eat in the recent past.
Up until the end of the First World War, Italian diets were very poor – which, given Italy’s climate, terrain, and precarious political situation throughout the nineteenth century, isn’t terribly surprising. Most main meals consisted either of bread or polenta with onions, oil, and whatever cheap fish and vegetables were available. The components of what we now believe to be the age-old Italian or Mediterranean diet – pasta, tomatoes, wine, dairy products, and other fresh produce – were eaten only during festivals. Carol Helstosky writes in Garlic & Oil: Food and Politics in Italy:
Although few people starved or fell seriously ill from malnutrition in the nineteenth and twentieth centuries, the majority of the Italian population did not consume a nutritionally adequate diet because of economic and political constraints on their behaviour as consumers and eaters. Subsistence farming and local markets characterized Italian agriculture while a weak national economy limited consumer options, even for urban workers and members of the middle class. … Italian consumers remained trapped in a post-subsistence economy for multiple reasons, unable to make the transition to a more varied and nutritious diet.
The change came in 1919. During the Great War, state control over food distribution systems meant that the diets of ordinary Italians actually improved. (Something similar happened in Britain during the Second World War.) Diets were increasingly more homogenous, and wheat flour began to replace maize and other carbohydrates.
In addition to this, Italian immigrants in the United States began to shape a new kind of national cuisine. Even relatively poor, newly-arrived Italians could afford a greater variety of food in America than they could at home. They were able to buy the tomatoes, pasta, and olive oil which they couldn’t afford in Italy. Helstosky adds:
as Italians began to leave the peninsula for greater economic opportunities in the Americas and elsewhere, they sought to recreate familiar dishes. This led to a growing body of consumers for Italian products (dried pasta, canned tomatoes, and olive oil), which in turn greatly aided the development of certain food industries within Italy. Only after substantial numbers of Italians abroad began consuming these foods did domestic production furnish more products for Italians at home. Ironically, it was because of the ‘imagined communities’ outside Italy that the food industry inside Italy produced the goods that became the foundations of Italian cuisine.
In America, this invented ‘traditional’ cuisine was used to construct and delineate new immigrant Italian identities. Overseas demand for the products of ‘home’ stimulated the Italian food industry – and the mass production of tinned tomatoes and other products made them more easily available in Italy. This American connection of Italian identity with a particular kind of Italian cooking was also exported back to Italy.
In a sense, ‘Italian cuisine’ was created in a dialogue between poor, badly nourished Italians in Italy and their wealthier, better-fed cousins in the United States. During the economic boom of the 1950s and 1960s, Italians began to eat the same food as Italian immigrants, supplementing their diets to a greater extent with meat and dairy products. They also began to link this invented notion of Italian food with being Italian.
The Italian cuisine promoted by the Slow Food Movement was created in the United States and in Italy during the second half of the twentieth century. The ‘traditional’ food to which Slow Food harks back is not the chestnut flour and woody vegetables of inadequate nineteenth-century peasant diets, but, rather, the invented ‘traditional’ Italian food of artisanal olive oil, balsamic vinegar, red peppers, prosciutto, and ricotta.
This is only one example of how a rose-tinted, faulty understanding of history hides the fact that peasant diets – both in the past and those in the present – are produced by backbreaking labour and are usually nutritionally inadequate. We are taller, healthier, and live longer today because our diets are more varied and contain more protein than those of our ancestors. To suggest to peasants that their diets are somehow better than those in the West is patronising and ignorant.
But the technologies of the twentieth century which revolutionised our food systems are not sustainable. The Green Revolution’s enthusiasm for pesticides and large-scale irrigation, the neglect of small farmers, industrial agriculture, and the increasing concentration of the world’s food supply in the hands of a small collection of supermarkets, agricultural businesses, and food companies, have helped to land us in the situation we’re in now. Clearly, things need to change. Tim Lang writes:
An entire 20th-century approach to food modernity is under threat. Consumer expectations, not least that we can eat whatever we like whenever we like, are at stake. The 20th century squandered scientific possibilities. It created the fiction that ever more food can be produced by tapping oil, throwing fertiliser at seeds, spraying endless water and treating the soil as blotting paper, a neutral medium. We now know how fragile that mix is, and how fragile the Earth’s crust and biology are too.
The future of food is not in the past. Even the Slow Food Movement celebrates a peasant diet which was invented partly in twentieth-century North America. I believe very strongly that we can learn from history to improve our eating and attitudes towards food today, but an unthinking return to ‘tradition’ is both impossible and undesirable.
Update: for more on the general dodginess of Slow Food, see Luca Simonetti’s excellent analysis of the moment’s political and ideological leanings.
Texts quoted here:
Robert Bailey, Growing a Better Future: Food Justice in a Resource-Constrained World (Oxfam, 2011).
Carol Helstosky, Garlic & Oil: Food and Politics in Italy (Oxford and New York: Berg,  2006).
Eric Hobsbawm and Terence Ranger (eds.), The Invention of Tradition (Cambridge: Cambridge University Press, 1992).
Jerry Mander (ed.), Manifesto on the Future of Food (The International Commission on the Future of Food and Agriculture, 2006).
Julia Csergo, ‘The Emergence of Regional Cuisines,’ in Food: A Culinary History from Antiquity to the Present, eds. Jean-Louis Flandrin and Massimo Montanari, English ed. by Albert Sonnenfeld (New York: Columbia University Press, 1999), pp. 500-515.
John Dickie, Delizia! The Epic History of the Italians and Their Food (London: Hodder and Stoughton, 2007).
Donna R. Gabaccia, ‘As American as Budweiser and Pickles? Nation Building in American Food Industries,’ in Food Nations: Selling Taste in Consumer Societies, eds. Warren Belasco and Philip Scranton (New York and London: Routledge, 2002), pp. 175-193.
Kolleen M. Guy, ‘Rituals of Pleasure in the Land of Treasures: Wine Consumption and the Making of French Identity in the Late Nineteenth Century,’ in Food Nations: Selling Taste in Consumer Societies, eds. Warren Belasco and Philip Scranton (New York and London: Routledge, 2002), pp. 34-47.
Kolleen M. Guy, When Champagne Became French: Wine and the Making of a National Identity (Baltimore: Johns Hopkins University Press, 2003).
Emiko Ohnuki-Tierney, ‘Rice in the Discourse of Selves and Others,’ in Rice as Self: Japanese Identities through Time (Princeton: Princeton University Press, 1993), pp. 99-113.
Jeffrey M. Pilcher, ‘The Tortilla Discourse: Nutrition and Nation Building,’ in iQue vivan los tamales! Food and the Making of Mexican Identity (Albuquerque: University of New Mexico Press, 1998), pp. 77-97.
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