B O O K R E V I E W S France, Australia and many other places around the world. “If community is a feeling of kinship, Neighbourhood www.foodtechnology.co.nz 67 WHY THE FUTURE IS WORKLESS Imagine a world where there is no work. Robots complete all the tasks that humans have traditionally done, and the world is a dystopian future of mass unemployment with wealth held in the hands of a minority. Australian writer, academic and author Tim Dunlop says that’s not only possible, but a reality. A world without work, he argues, could be a good thing, but as the robots gather on the near horizon, we have choices as to how we greet them. “The landscape of work is changing right in front of us, from Uber, Airbnb and the new gig economy to automated vehicles, 3D printing and advanced AI,” Dunlop says. “The question isn’t whether robots will take our jobs, but what we will do then they do. The era of fulltime work is coming to an end, and we have to stop holding out the false promise that at some magical moment the jobs are going to reappear.” Embracing changes might mean we are actually better off, but he says going beyond the gadgetry and hype to examine the social and political ramifications of work through history and into the future is paramount. This book is confronting and provocative, and will certainly give you food for thought. THE EAT REAL FOOD COOKBOOK For nearly 10 years, former corporate lawyer and bestselling author David Gillespie has warned the world about the dangers of sugar. As the writer of four books relating to well-being, the Aussie is passionate about what we put in our mouths, and has more recently alerted us to other toxins in our food, such as seed oil. So how exactly can we eat real food, given that sugar and seed oil are present in anything from French fries and yoghurt to spreadable butter and most processed supermarket food? “My wife Lizzie and our six kids have been living off these recipes and tips for the better part of the last decade,” Gillespie says. “This is an intensely practical book designed to solve an intensely practical problem: how to create high-quality food free of the twin evils of sugar and seed oils.” And a chance, he says, to say ‘no’ to the food that manufacturers want you to eat, and ‘yes’ to the sort of food that will help you manage your weight and the longterm health of your family. NEIGHBOURHOOD WHY THE FUTURE IS WORKLESS By Tim Dunlop (New South Books, $34.99, available now) THE EAT REAL FOOD COOKBOOK By David Gillespie (MacMillan, $39.99, available now) NEIGHBOURHOOD By Hetty McKinnon (MacMillan, $39.99, available now) When Sydneysider Hetty McKinnon uprooted her beloved Arthur St Kitchen from Surry Hills to Brooklyn in New York City last year, she left behind brokenhearted culinary fans. With her family and the restaurant in tow, she established a new business delivering salads to locals, running creative pop-up events and catering lunches, writing a blog and… now…producing her second cookbook. Neighbourhood takes its cue from her first book Community, with salads and sweet recipes inspired by New York, the greater Americas, the Mediterranean, Asia, THIS MONTH’S LUCKY SUBSCRIBER, Peter Bell from Vacuumlift in Auckland. will receive all three books reviewed on this page. is a physical compilation of the sights, sounds and colours of a geographic area,” McKinnon says. “It is the places we visit daily – whether it’s grabbing a cream cheese bagel from our corner bodega, picking up fresh mozzarella from the local deli, or buying seasonal produce from the Greenmarket – that have inspired my latest salad-making adventures, with exciting new international flavours and bold new vegetable pairings.”
FT-Sep16
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