Early on in this book, Alice Waters asks, “What good is what we’re doing at Chez Panisse and other places if it’s not making a deeper impact, if it’s not penetrating the culture at large?”
We Are What We Eatis a call to action by a legendary chef, who has long been at the forefront of the movement toward sustainable agriculture. In truth, she argues for a food culture in general that does not elevate speed, convenience, and cheapness above all other qualities.
An important blow against this way of thinking is to reconnect people to the process of making good things: “Once you can’t imagine how things are made, you are free to have an utter fantasy that everything can and should be cheap.”
A crisp and thoughtful distillation of a lifetime’s advocacy.