Our Synthetic Environment Murray Bookchin CHAPTER FOUR:The Problem of Chemicals in Food The Consumer and Commercial Foods With the rise of an urbanized society, the production of food becomes a complex industrial operation. In contrast with earlier times, when very few changes were made in the appearance or the constituents of food, much of the food consumed in the United States is highly processed. Allen B. Paul, of the Brookings Institution, and Lorenzo B. Mann, of the Farmer Cooperative Service, have summed up the change as follows: "Our grandparents used for baking about four-fifths of the flour milled in this country. They churned almost all the butter Americans ate. They killed and prepared much of the meat eaten. They made their own soups, sausage, salad dressing, clothing and countless other items. Such tasks, which a generation ago were part of farm and home life, have been taken over by commercial factories, 85,000 of...
Lewis Herber [Murray Bookchin] Note: This is the final part of a two-part article on the technological bases of freedom. The first part (Anarchos n. 2) examined the technological limitations of the previous century and their influence on revolutionary theory. An economy anchored technologically in scarcity, it was shown, circumscribed the range of social ideas and tended to subvert revolutionary concepts of freedom. These limitations were compared with the potentialities of technology today -- the substitution of invention by design, the open end in technological development, the emergence of cybernetic devices, the prospect of reducing toil to a near vanishing point. The article examined the possibility of making qualitative changes in the... (From : Anarchy Archives.)