`At no point in history have edible items been so easy to obtain. Humans have always gone out and gathered food, but never before has it been so simple for us to gather anything we want, whenever and wherever we want it, from sachets of squid ink to strawberries in winter.'
`It's now becoming clear that the way that most people currently eat is not sustainable - either for the planet or for human health. If we want to stop getting swallowed up by our own food and to re-establish eating as something that gives us both joy and health, it makes sense to find out where we are right now, how we got here and what it is that we share.'
Why does it no longer seem odd that we're able to eat sushi in Italy and Neapolitan pizza in Dubai?
What has happened to the food we eat to make this possible, and how have these blurred boundaries influenced cultural development, as well as national appetites?
From bananas and grapes to ultra-processed snacks, we may not spend enough time thinking about the origins of the food we're eating, or how their ingredients might have altered over time. In The Way We Eat Now, award-winning food writer Bee Wilson examines the current food climate, exploring how we have found ourselves here, and at what potential cost.The Way We Eat Now
also introduces us to the countries and communities that are making revolutionary efforts towards improving their populations' relationship with food, and considers how we too might re-establish a more balanced connection with what, as well as how, we eat.
About the Author
Bee is an award-winning food writer, reviewer and journalist, currently author of 'The Kitchen Thinker' food column for The Sunday Telegraph
's Stella magazine
(for which she has been named food journalist of the year three times by the Guild of Food Writers). She is the author of four previous books, most notably The Hive
(John Murray), Swindled
(John Murray) and Consider the Fork
, published by Particular Books/Penguin Press and by Basic Books/Perseus in the US. Before she became a food writer, she was a Research Fellow in the History of ideas at St John’s College Cambridge. Many years ago, she was a Masterchef semi-finalist. She is married with three children and lives in Cambridge.
`Bee Wilson is the ultimate food scholar'
`I agree with every word she writes'
Daisy Goodwin, Sunday Times
`First Bite is a brilliant read; a month after finishing it, I still think of it every time I set the table'
Observer Food Monthly