This was an interesting read, unfortunately I found there to be a number of issues. The most important one is that the author emphasises balanced and healthy nutrition for people in various settings. I absolutely and completely agree with her. It is appalling what we serve our children and it's alarming what we give to people in hospitals, those who are recovering from illness and are in need of food that nourishes all their cells, allowing their bodies to work their hardest to improve their conditions. However, my issue is with the food she suggests. At several points Maharaj talks about butter, something or other being cooked in butter, buttery something something. Now, I am not a nutritionist, I am just a research student who loves learning about nutrition in her free time, but butter is one of the most damaging things we can be eating. The little nutritional benefit one might claim exists (yes, it has calcium but a lot of studies have shown that actually, it has little to no positive effect on bone health), it is just hydrogenated fat, which is some of the most damaging kind and, if consumed in large quantities, has a terrible effect on the body. I know, she did not say they should eat loads of it, but if we are trying to improve people's health, why not focus on good fat sources, those that also bring nutrients, vitamins, minerals like avocado or nut and seeds butters. I am not saying people should never eat butter either, I just think that this book, highlighting the damaging effects of low nutrient food, is not the right place to emphasise butter of all things.

Apart from that, celebrating meal times, eating locally sourced food, making meals enjoyable for those involved, giving chefs creative freedom, not getting food delivered that has to be kept warm for hours, all of those I obviously think are wonderful concepts.

If you've stayed in the hospital long enough to eat a meal, you know that the food isn't the best. Same with school dining halls, or prison cafeterias. Maharaj explores the world of institutional food service and why organizations have cut corners on food budgets, as well as what we can do about it. She advocates for fresh, prepared-on-site meals, and has ambitious ideas for improving mass-produced food in general. This will appeal to readers who enjoy well-written nonfiction, those looking for a cause, and anyone who cares about what we eat.