The food movement ran into trouble when it began insisting that good taste was also capital-G good: Food that is good for the environment, for animals, for workers, for community-building, and for health will also taste the best. The argument is seductive but specious—what tastes good to one person won’t taste good to another—and dangerous. In the final section of her book, Pearlman notes that food-focused publications have increasingly covered issues related to environmentalism, labor, and politics over the last decade—but only “as problems to be solved not by collective political action but by individual shopping choices—in other words, consumption.” If consumption is virtuous, only those with the economic means to consume discriminately can have virtue. Which is how restaurant menus became infected with the elite farm brand-names and modernist amuse-bouches that proclaim how much less accessible they are than the food of the masses. The less accessible, the better.