The Way We Eat Now: Strategies for Eating in a World of Change

Front Cover
HarperCollins Publishers, Mar 21, 2019 - Cooking - 400 pages

Fortnum & Mason Food Book of the Year 2020

We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is.

This is a book about the good, the terrible and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food, in all its complexity, has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and what it is that we share.

Award-winning food writer Bee Wilson explores everything from meal replacements such as Huel, the disappearing lunch hour, the rise of veganism, the lack of time to cook and prepare food and the rapid increase in food delivery services. And Bee provides her own doable strategies for how we might navigate the many options available to us to have a balanced, happier relationship with the food we eat.

What people are saying - Write a review

LibraryThing Review

User Review  - martensgirl - LibraryThing

The bits where Wilson was talking to scientists and people in the food industry were fascinating. However, her own words were somewhat confused. Apparently it is problematic that food is stripped of ... Read full review

LibraryThing Review

User Review  - arosoff - LibraryThing

It's interesting enough but too often judgmental. It's a lot better when she lets food tell its story, instead of her giving her opinions about what we should be eating. Some is just slapdash, such as ... Read full review

About the author (2019)

Bee Wilson is an acclaimed food writer, historian and author of five other books, including Consider the Fork, First Bite, Swindled and This Is Not A Diet Book. She writes about food and other subjects for a wide range of publications including the Guardian and the London Review of Books. She has been named BBC Radio Four's Food Writer of the Year and Fortnum & Mason Food Writer 2018. She lives in Cambridge.

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