The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
An award-winning food writer takes us on a global tour of what the world eats—and shows us how we can change it for the better
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion?
Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits.
Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills—diabetes and heart disease are on the rise everywhere on earth.
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 this food revolution has transformed our bodies, our social lives, and the world we live in.
1129581940
The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
An award-winning food writer takes us on a global tour of what the world eats—and shows us how we can change it for the better
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion?
Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits.
Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills—diabetes and heart disease are on the rise everywhere on earth.
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 this food revolution has transformed our bodies, our social lives, and the world we live in.
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The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
An award-winning food writer takes us on a global tour of what the world eats—and shows us how we can change it for the better
Food is one of life's great joys. So why has eating become such a source of anxiety and confusion?
Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits.
Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills—diabetes and heart disease are on the rise everywhere on earth.
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 this food revolution has transformed our bodies, our social lives, and the world we live in.
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.
Table of Contents
Introduction: The Gatherers and the Hunted xv
Chapter 1 The Food Transition 1
And They Never Went Hungry Again 1
Where the Balance Falls 6
Stage Four 15
The Global Standard Diet 19
The Mythical Banana Kingdom of Iceland 27
A Short History of Eating Too Much 33
Bending the Curve 42
What We Ate Next 47
Chapter 2 Mismatch 53
The Thin-Fat Baby 56
The Thirst Conundrum 61
The Stigmatized Majority 67
Chapter 3 Edible Economics 73
A Hidden Sea of Oil 75
Never Tasted Before 81
The Price of Bread 89
Engel's Law 96
Give Us This Day Our Daily Meat 101
Value for Money 108
Chapter 4 Out of Time 113
The Death of the Lunch Hour 117
Like a Rest in Musk 126
Wasting Time or Wasting Food 130
The Rhythm of Modern Life 134
The Woman Who Never Snacks 136
Snack Foods for the World 143
"He's Not Really Big on Food" 146
The Healthy Snack 149
Eating Alone Together 152
Chapter 5 The Changeable Eater 158
What's Salsa? 161
New but Not Really 166
Now Comes Quinoa 170
Fads and Frauds 174
Chapter 6 Dinner Without Duty 180
The Democratic Restaurant 183
Calories and Convenience 188
Dinner on a Bike 193
Self-Service 196
The Inequalities of Choice 202
Chapter 7 Eating by the Rules 208
Bleeding Beetroot 212
The Healthiest of All Possible Diets 217
The Enigma of the Protein Bar 223
Beyond Food 227
The Opposite of a Cucumber 230
Chapter 8 The Return to Cooking 238
The Dabbler Cook 241
Cooking by Numbers 247
The Land of Cooks 253
New Kitchen Rules 258
Chapter 9 Crossing the Bridge 262
The Sweet Green Grass 265
Killing the Cartoon Characters 269
"If I Had Maths Results Like This I'd Be Out of a Job" 274
