Angol
'Brilliant. I couldn't put it down' RUKMINI IYER
'Completely dazzling' JIMI FAMUREWA
'Endlessly inspirational' NIGEL SLATER
The iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now?
Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture, omnipresent as music.
The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements, TV and social media. Our tastes are painstakingly engineered in food factories, shaped by supermarkets and hacked by craveable Instagram reels.
Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years, making sense of this electrifying new era by examining the social, economic, and technological forces shaping the foods we hunger for today.
Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp investigation leaves her questioning: how much are our tastes, in fact, our own?
Discover All Consuming Bubble Tea | Critics | Recipes | Martha Stewart | Mob | Fast food | Hype queues | Tiktok | Viennetta | Weekend supplements | Wife Guys | Cookbooks | Lobster | Influencers | Wellness elixirs | Entertaining | Keith Lee | Wimpy with Ruby Tandoh this autumn.
