Flevo Campus presents this collection in which urban eating behavior is examined. In nine essays, journalists, scientists, and artists address a variety of topics related to food in the city. Among other things, the influence of restaurant Noma on eating culture is discussed, as well as a history of smoked sausage, the right to good food, the importance of sensory eating, developments in community gardens, and the combination of peas and carrots in dishes.
This publication is the Flevo Campus yearbook 2021–2022, with contributions from, among others, Yves Segers, Hiske Versprille, and Bee Wilson. The volume offers clear insights into the urban food system of the future and is therefore relevant for everyone involved in food studies and urban food supply.