While “fresh is best” is, for many of us, a guiding principle in selecting food, there’s a case for taking a fresh perspective, say David Evans and Peter Jackson.
To say that something is fresh is usually to recommend it. When applied to food, it conjures images of produce that is wholesome, natu...
You need to login to see this content. If you are not a member, join here.
David is Professor of Material Culture, Markets and Consumption in the School of Economics, Finance and Management at the University of Bristol. He leads the agro-food research theme at the …
Peter is Professor of Human Geography at the University of Sheffield. He Co-Directs the University’s Institute for Sustainable Food.