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Digital Subscriptions > Delicious Magazine > Sep-17 > When did natural food become so artificial?

When did natural food become so artificial?

The word natural holds consumers in its thrall, but the term isn’t as plain and simple as it seems. Julian Baggini gets to the bottom of some knotty terminology

THE KITCHEN PHILOSOPHER

Do you prefer your food natural? If you don’t, you’re unusual – and retailers know it. It’s hard to find anything these days that doesn’t claim to be free from artificial ingredients. But what does it mean for food to be ‘natural’, and what’s so good about it anyway?

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About Delicious Magazine

The September issue of delicious. is packed with great cooking: there’s a Ukrainian feast from Olia Hercules, a relaxed Persian menu from Sabrina Ghayour, Bruno Loubet’s incredible mushroom burger, Richard Bertinet’s end-of-summer pudding and Thane Prince’s foolproof jam-making feature. Our bigger midweek section is also filled with inspiration for exciting and healthy meals that are simple to cook but deliver on flavour. Plus improve your kitchen skills with our guide to sourdough, making a pastry lattice and step-by-step biryani.