Friday, 30 November 2012

When eyeballs are diglycerides: McHistory unravelled

Did you ever wonder about the history of that Big Mac you're eating? I mean, not just the history of the food itself (whose beef is this anyway) but about the whole process whereby you came to be eating something that tastes the same in London and South Dakota and Grand Falls.

Ian Mosby writes a great essay on our unease with industrialized food production, and the difficulties that a company like McDonalds has in grappling with this unease. See the essay on Active History here.

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