Hurry - Only 3 left in stock!
|
Bee Wilson is a celebrated food writer, food historian, and author of five books, including First Bite: How We Learn to Eat and Consider the Fork: A History of How We Cook and Eat. She has been named BBC Radio's food writer of the year and is a three-time Guild of Food Writers food journalist of the year. She writes a monthly column on food in the Wall Street Journal. She lives in Cambridge, England.
"The Way We Eat Now is both useful and informative, thoroughly and
enterprisingly reported. ... Wilson presents a remarkable array of
data, often in unusual and striking charts, and delivers numerous
surprises."--New York Times
"The Way We Eat Now is the British food writer's sixth book, and
her most ambitious...Wilson deftly sketches four stages of the
human diet..."Only in modern times," Wilson writes in one of her
many brilliant passages, "could a person buy a stackable carton of
fried crisps made from a slurry of dried potatoes and wheat starch
seasoned with barbecue flavouring and sit on a sofa eating them not
for celebration, not even out of hunger, but just out of a mild
feeling of restless boredom. Only in stage four could another
person - in the same mildly bored state - be eating exactly the
same crisps at the exact same moment on another sofa somewhere
halfway across the world."--Irish Times Magazine
"The Way We Eat Now is useful not just as a reflection on
international trends in health and food consumption, but also as a
way to think about our own eating, and the eating of our friends
and families. It's a profound book that is also enjoyable to read,
or at least to dip into."--Metapsychology
"Bee Wilson has done it again. With a sharp eye and engaging
narrative, Bee chronicles how our current food culture represents
the best and worst of times. If you've ever felt conflicted about
what to eat, here's the book that untangles the complex story of
how we got here and where we might go, giving us an enlightening
account that's as sobering as it is enjoyable. A prescient,
important book."--Dan Barber, chef and co-owner of Blue Hill and
Blue Hill at Stone Barns, and author of The Third Plate
"Bee Wilson weaves staggering information and fascinating insights
into a gripping and inspiring story that is both fairytale and
horror story. A brilliant must read about what touches us
all."--Claudia Roden, author of Arabesque: A Taste of Morocco,
Turkey, and Lebanon
"Bee Wilson's deep dive into the causes and consequences of today's
unsustainable -- but now worldwide -- eating patterns is nothing
less than a call to action. We must change today's Global Standard
Diet to one that promotes planetary as well as our own
health."--Marion Nestle, professor of nutrition, food studies, and
public health at New York University, and author of Unsavory Truth:
How Food Companies Skew the Science of What We Eat
"Bee Wilson's fascinating book is a guide to the future of food and
how we eat and will be eating. Meticulously researched and yet
written brilliantly for the layman, her book will be often
consulted on my bookshelf!"--Ken Hom OBE, Chef, author & TV
presenter
"Given our current position, The Way We Eat Now could serve as a
warning, even as a threat about what could happen if we don't buck
up our ideas. But it doesn't read that way. Wilson's desire to
preserve the pleasure around eating shines out of this book even
when grappling with the stickiest of issues."--The Spectator
(UK)
"In The Way We Eat Now Wilson questions the entire food system as
she addresses the paradox of our age: why as we become
progressively wealthier, our diets become ever poorer.... Processed
foods, a voracious marketing machine, faddiness, Instagram, yo-yo
diets, sedentary lifestyles, takeaway apps -- the villains of the
piece are familiar and plentiful and Wilson lays them bare in her
typically scholarly way."--The Times (UK)
"In a brilliant new book, The Way We Eat Now, food writer Bee
Wilson warns: 'For most people across the world, life is getting
better but diets are getting worse.'"--Evening Standard (UK)
"Merging impressive data with an engaging narrative style, The Way
We Eat Now tackles the unsustainability of global food systems. Bee
Wilson once again proves herself one of the world's most compelling
voices in journalism, revealing how food is in danger of becoming
an inferior good and offering a blueprint for practical ways to
return real food to its rightful place at the table. This book
should be required reading for everyone."--Darra Goldstein,
founding editor of Gastronomica
"No one writes better about what food is doing to us."--Sunday
Times (UK)
"Nobody else writing about our global food landscape is as
fearless, rigorous, compassionate or readable as Bee Wilson. Thank
God we have her. Why we eat what we eat - and what has shaped our
global food landscape - is one of the most vital questions of our
time."--Diana Henry, author of Simple: Effortless Food, Big
Flavors
"Pick any page at random in food writer Bee Wilson's new book and
you will find an arresting fact ... All this data might easily have
been overwhelming, but there is not a moment in the book where you
feel like you are drowning in information. The facts and figures
are woven seamlessly into the narrative. Wilson writes with such
clarity and grace that the chapters slip by like the courses of a
delicious tasting menu. I devoured the book in a single
sitting."--The Daily Telegraph (UK)
"The book is crammed with fascinating research. The most
eye-opening concerns the dark consequences of food trends. Mexican
avocados have been dubbed "blood guacamole" because the swelling
profits they generate have led drug cartels to impose taxes on the
farmers who grow them. Those who don't pay are threatened with
violence. The Way We Eat Now is not just a compendium of
curiosities, but also a blazing polemic."--i NEWS (UK)
"There's a lot to chew on in food writer Bee Wilson's latest book,
and her writing style - informed, thoughtful, amusing and never
preachy - makes it all digestible."--Washington Times
"This book is an entertaining choice for naturalists, foodies, and
health-conscious readers."--Kirkus
"This compelling overview of global eating habits by acclaimed food
writer and Wall Street Journal columnist Wilson seesaws back and
forth between alarming paradoxes. We eat to live, but what we eat
is killing us.... Wilson's many fans and new converts alike will
find her arguments convincing."--Booklist
"This is urgent reading. Bee Wilson writes with a deep
understanding of the problems posed by the way we eat today, but
she never loses sight of her own love for the joy and promise and
power of eating well. I always walk away from her writing feeling
more hopeful than despondent, resolved to do better for myself, my
family, and the planet."--Chris Ying, editor of Lucky Peach
"What she does very well is tease out the relationship between the
pell-mell socioeconomic and lifestyle changes since the 1980s,
changes that have swept the globe and affected virtually all of us,
and our often obsessive and self-punishing attitudes and habits
around eating."--the Nation
"Wilson sets out to demonstrate how dysfunctional our attitude to
taking nourishment from the world has become. She is adept at
finding the bold headlines, Wilson is also good as the devastating
detail. Unlike several other food writers, Wilson's solutions
remain rooted and realistic."--Times Literary Supplement (UK)
"Wilson's new book, which sets out to examine all the ways in
which, in a world of seeming abundance and choice, our food is
becoming degraded to the point where it makes us ill - and to
unpick our current strategies for coping with this toxic
environment. Ultra-processed foods, full of additives and
associated, according to some studies, with a rise in cancer risk,
are the opposite of joyful. So, too, are the global brands that
invade and ultimately destroy local food cultures (Wilson's book
includes an account of the resources deployed by Frito-Lay to
promote Doritos in Thailand)...Wilson, a food writer whose appetite
for research seems to know no bounds."--Observer (UK)
"You have to read this book."--Nigella Lawson
'As Bee Wilson explains in her new book The Way We Eat Now, never
before has so much energy-dense, low-nutrient food been available.
Most alarming is how fruit has been engineered to be uniformly
sugary, where the flavours used to be complex. Marks and Spencer
sell grapes designed to taste like sweets.'--The Tablet (UK)
![]() |
Ask a Question About this Product More... |
![]() |