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A Greedy Man in a Hungry World: How. Jay Rayner
Читать онлайн.Название A Greedy Man in a Hungry World: How
Год выпуска 0
isbn 9780007511952
Автор произведения Jay Rayner
Жанр Кулинария
Издательство HarperCollins
Over the years, of course, many of these books, and others like them, have been sold in supermarkets, alongside racks of magazines promising to show you how to ‘Slim Down in Just 24 hours’ (Women’s Fitness) ‘Eat, Drink and Still Shrink’ (Women’s Health) and ‘How to Spot a Healthy Canapé’ (Zest). It’s clear that for a certain type of woman the supermarket has become a one-stop shop, not merely for their groceries but also for desperate self-loathing. You can buy both the foods to make you hate yourself, and the holy texts through which, with enough commitment and devotion, you can atone for that sinful behaviour. Quite so: after all, supermarkets are built for convenience.
It all plays to a strongly held notion that the supermarket is part of a new-fangled modern way of living which, slowly but surely, is killing us. We are, it seems, the victims of a massively over-processed, fat-saturated, sugar-coated, super-sized, under-exercised food conspiracy. And this is where it gets very complicated indeed. Because there are many statistics you can deploy to show that modern life is not actually killing us at all. Indeed, you can prove it is doing precisely the opposite. It is making us live much, much longer very fast. Between 1991 and 2009 male life expectancy in the UK rose from 73.37 to 77.85 years. Female life expectancy rose from 78.86 to just over 82 years. Those are significant rises. Life expectancy in the US has risen by roughly similar amounts. At the same time, while the incidence of cancers in the UK has risen by a third since the seventies, the figure has actually been fairly stable since the late nineties, which is remarkable given that an increasingly ageing population should present more in the way of cancers. In the US the rates of a number of key cancers have been falling (especially bowel cancer, which has dropped from just over 63 cases per 100,000 men in 1995 to just over 48 per 100,000 men now.)
That, however, is not the full story, for there are other key indicators which matter here and they are around obesity and, even more importantly, the lifestyle-related incidence of Type 2 diabetes. There the story is bleak. Nobody publishes zappy self-help books about that; glossy magazines don’t have shouty, cheery cover-lines drawing you into stories on the subject. Between 1996 and 2012 the number of people in the UK with Type 2 diabetes rose from 1.4 million to 2.9 million. (In the US the picture is, if anything, worse. Between 1980 and 2008 the number of people with the disease rose from 5.6 million to 18.1 million.) Funnily enough, all those fretting, guilt-ridden young women with the money to buy copies of Soup Can Make You Thin and The Skinny Rules – and, according to the publishing industry, these books generally are aimed at those young women – are unlikely to be the ones developing Type 2 diabetes. For it is a disease both of age – the older the population the more diabetes there will be – and of poverty.
And it is where the most dire poverty is concerned that the supermarkets score the most badly. A few years ago I sat down with Heston Blumenthal of the Fat Duck to taste-test products from the supermarket value ranges, the very cheapest of the cheap, the lowest of the low. It was a truly humbling experience. As we studied the prices, all of them measured in pence rather than pounds, we swiftly concluded that whatever aesthetic considerations we might want to bring to bear – Did this stuff taste nice? Was it well made? – were irrelevant. Nobody bought these products because they liked them: they bought them because economic circumstance forced them to do so. And as the banking crisis of 2007 turned into a deep, lengthy recession, more and more people found themselves having to do the same. The big supermarkets were quickly reporting that, while the sales of their premium ranges were dropping, sales of their own-brand budget ranges were rising by over 40 per cent.
So what do you get for your money? Not an awful lot. For a TV investigation I did a forensic job on the cheapest supermarket products. What would you say to a beef pie that was only 18 per cent beef, and a few more per cent ‘beef connective tissue’ – or gristle, collagen and fat, as it’s more commonly known? How about a pork sausage that’s just 40 per cent pork, with a slab of pig skin chucked in for bulk? Or an apple pie with so little apple – a mere 14 per cent – that you can’t help but wonder whether it really deserves the name? I suspect, like me, you would say ‘No thanks’ and pull a ‘What do you take me for?’ face. Then again, I have a choice. I don’t have to buy cheese slices with half the levels of calcium of the more expensive variety or chicken breasts that have been bulked up with 40 per cent water to give you the impression you are getting more for less. The people who are buying these products generally don’t have that choice. They have to take what the supermarkets deign to give them. Which raises the question: is what the supermarkets give them good enough?
Only the most callous could argue that it is. Across the world the big supermarkets have been given all but unfettered access to the massive food retail market. But with that unfettered access must come responsibilities – and surely that should include improving the quality of the food sold to the very poorest in society? We can fight long and hard about what the word ‘quality’ means. The supermarkets will argue that their budget ranges aren’t in any way harmful and point out – rightly – that in recent years great efforts have been made to reduce the levels of salt and sugar in very cheap bread. The age of rickets is over. But that still leaves them selling products that contain animal products that the vast majority of us would actually throw away rather than cook with. Pig skin is apparently quite high in protein, but would you really choose to have it minced up and put in your sausages simply because it’s cheap?
As part of the TV show I worked on, I asked food technologist David Harrison to re-engineer some standard value-range products. I didn’t want him to make a gourmet beef pie. That would be easy. Just throw money and some quality sirloin at the problem. I wanted Harrison to make a better pie, keeping within reasonable financial parameters. He started by analysing all the cheapest pies on the market and found that, on average, they had just 18 per cent beef plus a few more percentage points of that connective tissue. (It can go much lower: I came across a minced beef and onion pie that declared a beef content on the label of just 7 per cent.) Harrison upgraded our generic recipe to produce one that had no connective tissue and 25 per cent beef. The extra cost, to increase the meat content by 38 per cent? A penny a pie. To remove the pig skin from a budget pork sausage and lift the meat content from 40 per cent to 54 per cent cost 0.7p per sausage. To increase the amount of apple in an apple pie by more than 40 per cent cost 0.8p. As the cost of raw ingredients is only a quarter of the finished product’s retail price, these really are tiny amounts. All of these improvements, even represented as double-digit percentages, may look marginal, but the differences in the finished product were discernible. We did a series of blind taste tests and the overwhelming majority of people identified our new improved products and preferred them. And if that sounds like banal advertising patter, so be it.
Obviously companies need to make money, or they wouldn’t be able to invest in their business, which in turn means they wouldn’t be able to serve their customers. But if absorbing the expense to make these improvements meant Tesco’s 2011 half-yearly profits went from £1.95 billion to, say, £1.85 billion, and if Sainsbury’s made not £395 million but £390 million, who exactly would weep? Not me.
Let’s be clear. A 25 per cent meat pie is still not a fabulous item. Nor would Blumenthal and I have swooned over a 54 per cent pork sausage. Likewise, we can lecture those in dire straits on the need to eat more fresh fruit and vegetables – where the value ranges happen to score well – though patronizing people who are struggling to make ends meet has always left me with a nasty taste in the mouth. The fact is that the items I looked at are invariably going to be a part of the diet, and that leads to simple questions of respect; of the supermarkets, which do so well out of us