All Consuming

Descripción del producto

'Brilliant and original'
NIGEL SLATER
'Ruby is a rare and singular voice. I loved this book'
ANNA JONES
'A fascinating, sometimes shocking, eye-opener that is also brilliantly funny'
CLAUDIA RODEN
'An essential read for everyone interested in how we eat now'
REBECCA MAY JOHNSON

The iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now?

Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture.

The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels.

Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years, making sense of this electrifying new era by examining the social, economic, and technological forces shaping the foods we hunger for today.

Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp investigation leaves her questioning: how much are our tastes, in fact, our own?

Discover All Consuming Bubble Tea | Critics | Recipes | Martha Stewart | Mob |Fast food | Hype queues | Nara Smith | Tiktok | Viennetta | Weekend supplements | Wife Guys | Cult Cookbooks | Lobster | Influencers | Wellness elixirs | Entertaining | Keith Lee | Wimpy with Ruby Tandoh this autumn.

Sinopsis del producto

'Brilliant and original'
NIGEL SLATER
'Ruby is a rare and singular voice. I loved this book'
ANNA JONES
'A fascinating, sometimes shocking, eye-opener that is also brilliantly funny'
CLAUDIA RODEN
'An essential read for everyone interested in how we eat now'
REBECCA MAY JOHNSON

The iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now?

Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture.

The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels.

Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years, making sense of this electrifying new era by examining the social, economic, and technological forces shaping the foods we hunger for today.

Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp investigation leaves her questioning: how much are our tastes, in fact, our own?

Discover All Consuming Bubble Tea | Critics | Recipes | Martha Stewart | Mob |Fast food | Hype queues | Nara Smith | Tiktok | Viennetta | Weekend supplements | Wife Guys | Cult Cookbooks | Lobster | Influencers | Wellness elixirs | Entertaining | Keith Lee | Wimpy with Ruby Tandoh this autumn.

9781800810044

Why We Eat The Way We Eat Now

Tandoh, Ruby

In the Kitchen: Essays on food and life; Eating Words: A Norton Anthology of Food Writing; Michael Pollan; Samin Nosrat; Great British Bakeoff; Nadiya Hussain; Nigella Lawson; Nigel Slater; the best american food writing; Olivia Potts A Half Baked Idea; Fortnum and Mason Food and Drink Awards; The Food Almanac; Tiny Moons: A Year of Eating in Shanghai Nina Mingya Powles; Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Pen Vogler Scoff: A History of Food and Class in Britain; Grace Dent Hungry; Anna Willan Women in the Kitchen; Why We Cook: Women on Food, Identity, and Connection; Tim Spector Spoon Fed; Tikim: Essays on Philippine Food and Culture Doreen G. Fernandez