We eat multiple times a day, yet most of us have no idea what food actually is, where it comes from, or what forces will shape our meals in the future.
What is food? Why do we eat what we eat? And what kind of food will nourish us in the future? Grub: Why We Eat, Why it Matters, and the Seven Forces That Shape our Food is a deep dive into the cultural and scientific influences that shape our food, probing the past, present, and future of what, how, and why we eat. Told from an industry insider’s perspective, Grub explores the science, history, and technologies that have defined our relationship with food. With the lived experience building an insect protein start-up as a backdrop, this book dives deep into the real nature of food, thoughtfully examining what it really is and how food connects people and life on Earth. Grub unearths the roots of the modern food industry and the innovations that are changing how we’ll eat and understand food in the future.
Lee Cadesky is a food scientist, strategist, and engineer. A former entrepreneur in the insect protein sector, Lee invented and commercialized novel insect-based ingredients in Canada, the US, and Europe. A former food researcher, she holds a M.S. in Food Science from Cornell University and her work has been featured in WIRED, Scientific American, NPR, and PBS. She lives in Toronto with her wife Kit, daughter Eve, and dog Kuzon where shes an active member of the Canadian food industry, working to advance technology and sustainability with a focus on protein.
"[A] complex narrative that opens in a most unexpected way . . . [author Lee] Cadesky offers a fresh perspective for readers interested in a broad look at culinary traditions and changing approaches to what we eat and why."
— Colleen Mondor, Booklist
“At a time when debates about food are too often driven by underinformed personalities and opinions, Lee Cadesky brings us back to the facts. Part Margaret Visser and part Ms. Frizzle, she’s a lively guide through the history of food innovation—and a voice who just might help us embrace change with more clarity and less confusion.”
— Dana McCauley, CEO, Canadian Food Innovation Network, chef, and author of Noodles Express, Pantry Raid, and Last Dinner on the Titanic
“I thought I understood food—after all, I’ve been eating it my whole life. Then I read Grub and realized I knew little more than a handful of buzzwords like carbs and protein. Lee Cadesky peels back the science in a way that’s smart, funny, and way more satisfying than whatever your algorithm is cooking up. If you actually want to know what you’re eating, start here.”
— Jacob Samuel, Juno Award-winning comedian, cartoonist, and author of Slinky Hell
“With a background in biochemistry and years spent pioneering alternative proteins, Lee combines serious science with a gift for fun and compelling storytelling. In Grub, Lee brings together research, history, and personal experience to uncover the forces that shape what we eat and imagine the future of food in ways that are both thought provoking and full of possibility. A great read, incredibly engaging.”
— Jonny Bingham, chef and founder at Bingham and Jones
“Lee Cadesky brings us a tour de force study of the world of food, thoroughly unearthing some of its most majestic, mystifying aspects through the lens of science, culture, psychology, and society. In this fascinating work, Lee poses the question: What exactly is food?’ and follows through with her own philosophical insights drawn from personal and professional experience. Grub is a much-needed work of inquiry and knowledge in today’s vast compendium of food as we forge ahead into the future through uncharted territory to rediscover what truly is food.”
— Bryan Le Quoc, PhD, founder and CEO at Mendocino Food Consulting and author of 150 Food Science Questions Answered
