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.
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The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World

The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World

by Bee Wilson
The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World

The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World

by Bee Wilson

Hardcover

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Overview

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.

Product Details

ISBN-13: 9780465093977
Publisher: Basic Books
Publication date: 05/07/2019
Pages: 400
Sales rank: 1,096,696
Product dimensions: 6.00(w) x 9.30(h) x 1.40(d)

About the Author

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

Celebrate with Olives 278

The Joy of Greens 283

Recipe for a Seed 287

Epilogue: New Food on Old Plates 295

Acknowledgments 307

Bibliography 311

Notes 327

Index 347

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