The entire text of this New Statesman special supplement can be read for free here [PDF].

It's all in good taste
Supplement leader. By Natalie Brierley
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Hippy days
It used to be the domain of the alternative people. But, says Craig Sams, healthy eating is now firmly in the mainstream
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The end of the affair
New Labour has fallen out of love with farming. Agricultural reform is useless unless Britain and developing countries are encouraged to feed themselves. By Tim Lang
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Desert island dinners
What couldn't you live without?
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Chef-in-a-box
The New Statesman's ready-meal taste test
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Please Sir, can I have some more?
From wholesome and nutritious food in the 1960s to the Turkey Twizzlers and fizzy drinks of today - whatever went wrong with our school meals? By Bee Wilson
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Meat ain't what it used to be
Food has become a global commodity. People can no longer name the parts of an animal. But Peter de Bolla has happy memories of life as a butcher's son
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Two little piggies went to market
Craig Moyes and William Skidelsky are passionate about cooking and eating. They set off to find and feast on cheap, local, seasonal, nutritious food fit for a family
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Don't believe what you read
Food for thought: panic attacks. By William Skidelsky
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A hot lunch is just the ticket
Food for thought: French dining. By Clara Young
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The decadence of dining
Food for thought: supper clubs. By Chris Mooney
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Man can't live on bread alone
Food for thought: community cooking. By Ruth Sheldon
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Diary of a gourmet's wife
What do you do when offered pig's head on a plate? Open a packet of noodles, says Natalie Brierley
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Grubby hands make good food
Food for thought: gardening. By Kim Wilde
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Stripped to the bare essentials
Food for thought: cookbooks. By Nicholas Clee
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Cooking up a rural fantasy
Food for thought: Mrs Beeton. By Kathryn Hughes
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NS interview - Ed Mayo
Jamie Oliver is a candidate for sainthood, says the chief executive of the National Consumer Council. And his kids agree. Ed Mayo interviewed by Ellie Levenson
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Back to the chopping board
Processed food and BSE have ruined our image. But daring chefs are fighting back, writes William Black
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