We live in an era where food is subject to diktats and shifting fashions. One day the target is sugar, the next it is fats, often meat, more rarely alcohol. But with the huge growth in diets, nutritional advice, labelling and various colour codes, we no longer really know what we are eating, or what we should be eating! We are drifting towards a world where food has a utilitarian function based on uniformity, severity and restrictions – a world that wants to make food connoisseurs feel guilty.
CEFS DG, Marie-Christine Ribera further develops her views in her new article entitled "The acceptability of food and the case of sugar"
The English version can be accessed here.
The French version "L' acceptabilité de l' aliment, le cas du sucre" is available here.
