Forget everything you think you know about taste.

Our planet is overheating, food prices are soaring, diet-related disease is spreading, and traditional crops are vanishing. To fix our obesity crisis, we've become obsessed with drugs like Ozempic - but these quick-fixes can't help a food system in peril. To survive, we must eat differently. In this groundbreaking work, world-renowned food system expert Raj Patel explains why we have the tastes we do, why it's so hard to change them, and how - in the deepest crises - some people have managed permanently to shift their tastes in ways that can cool the earth.

How to Taste Tomorrow shows how our most intimate tastes have been manufactured by society and corporations: Amazon, Walmart, Del Monte, Nestle and, yes, Pringles.But as this book argues, your tastes aren't fixed - they're something you can work with. Taking us on a journey from Durban to Detroit, from Beijing to Brasilia, this book draws together lessons from different ways of growing and eating food that will help us pay attention to, and care for, a world in crisis.



Raj Patel is an award-winning author and academic. He is a Research Professor in the Lyndon B Johnson School of Public Affairs at the University of Texas, Austin.

With degrees from the University of Oxford, the London School of Economics and Cornell University, Raj has worked for the World Bank and WTO, and protested against them around the world. He has testified about the causes of the global food crisis to the US, UK and EU governments and is a member of the International Panel of Experts on Sustainable Food Systems. In 2016 he was recognized with a James Beard Foundation Leadership Award.





Raj regularly writes for the Guardian, and has contributed to a range of publications, from the Financial Times, to the New York Times, The Mail on Sunday, The Observer and Scientific American. His previous books have received rave reviews from Michael Pollan, Naomi Klein, Amitav Ghosh and Mark O'Connell.