Robyn Metcalfe, a food historian and food futurist, is a Lecturer and Research Scholar at the University of Texas at Austin and Director of Food+City.
Many books have been written about food's ability to transform and transport in a metaphorical sense. Food historian and futurist Robyn Metcalfe tells a different kind of story. She focuses on the literal transformation and transportation of food and how that affects our lives. In her new book, Metcalfe takes a detailed look at behind-the-scenes issues of the food supply chain: how food is grown, processed, transported, and consumed. Metcalfe examines how these processes are being changed by technology and their impact on how we eat today and in the future -the Boston Globe This is a book about a hidden side of food, not exactly how it is produced, far less consumed, but about how it is managed between farm and plate . It's a neglected story, but a vital one with huge commercial and social implications. -TIMES HIGHER EDUCATION Robyn Metcalfe's 'Food Routes' argues for total reinvention through technology: with big data's marriage to Big Food, technology companies and engineers will soon take over from farmers to produce what we eat. -Nature