Death in the Pot – On Our Fear for Genuine Food

by Henrik Ennart, Mats-Eric Nilsson

This is a book about what happened to the food as we used to know it. Nowadays’ food is not only a shadow of what it used to be, it is dangerous as well.

The industrial development has led to an industrialization of the food we buy and the meals we’re served in public places – presently it is almost impossible to find any meals which are prepared with genuine food products; the core of the ingredients consist in highly processed food and an incredible amount of E-numbers.

The official food authorities seem to welcome this development and the absurdity of many of their rules and sanitary regulations lead, among other things, to our children being kept away from entering the kitchen in their own schools (when it exists one) and to old people that lives in retirement homes eating tasteless meals from a plastic “micro-warmable” box instead of eating meals made of genuine food.

Hospital meals, school meals – even most restaurant meals – are no longer prepared in local kitchens. Now they travel hundreds of miles and they’re warmed in these kitchens instead. Why? When has this happened?

Based on thorough research the authors reveal how many of today’s epidemic diseases and bacteria can be tracked to the many farms and factories that in a considerable number of cases are supported by EU funds.

  • Original Title |
    Döden i grytan – om vår rädsla för riktig mat
  • Pages |
  • Publishing Year |
  • Genres |
    Investigative Journalism
  • Available Material |
    English Sample, Reviews
  • Rights Sold |
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