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.

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9780465093977

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Reviews

Nobody else writing about our global food landscape is as fearless, rigorous, compassionate or readable as Bee Wilson. Thank God we have her. Why we eat what we eat - and what has shaped our global food landscape - is one of the most vital questions of our time. --Diana Henry, author of Simple: Effortless Food, Big Flavors Bee Wilson's fascinating book is a guide to the future of food and how we eat and will be eating. Meticulously researched and yet written brilliantly for the layman, her book will be often consulted on my bookshelf! --Ken Hom OBE, Chef, author & TV presenter Bee Wilson has done it again. With a sharp eye and engaging narrative, Bee chronicles how our current food culture represents the best and worst of times. If you've ever felt conflicted about what to eat, here's the book that untangles the complex story of how we got here and where we might go, giving us an enlightening account that's as sobering as it is enjoyable. A prescient, important book. --Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and author of The Third Plate Bee Wilson weaves staggering information and fascinating insights into a gripping and inspiring story that is both fairytale and horror story. A brilliant must read about what touches us all. --Claudia Roden, author of Arabesque: A Taste of Morocco, Turkey, and Lebanon Bee Wilson's deep dive into the causes and consequences of today's unsustainable--but now worldwide--eating patterns is nothing less than a call to action. We must change today's Global Standard Diet to one that promotes planetary as well as our own health. --Marion Nestle, professor of nutrition, food studies, and public health at New York University, and author of Unsavory Truth: How Food Companies Skew the Science of What We Eat Merging impressive data with an engaging narrative style, The Way We Eat Now tackles the unsustainability of global food systems. Bee Wilson once again proves herself one of the world's most compelling voices in journalism, revealing how food is in danger of becoming an inferior good and offering a blueprint for practical ways to return real food to its rightful place at the table. This book should be required reading for everyone. --Darra Goldstein, founding editor of Gastronomica

This is urgent reading. Bee Wilson writes with a deep understanding of the problems posed by the way we eat today, but she never loses sight of her own love for the joy and promise and power of eating well. I always walk away from her writing feeling more hopeful than despondent, resolved to do better for myself, my family, and the planet. --Chris Ying, editor of Lucky Peach Nobody else writing about our global food landscape is as fearless, rigorous, compassionate or readable as Bee Wilson. Thank God we have her. Why we eat what we eat - and what has shaped our global food landscape - is one of the most vital questions of our time. --Diana Henry, author of Simple: Effortless Food, Big Flavors Bee Wilson's fascinating book is a guide to the future of food and how we eat and will be eating. Meticulously researched and yet written brilliantly for the layman, her book will be often consulted on my bookshelf! --Ken Hom OBE, Chef, author & TV presenter Bee Wilson has done it again. With a sharp eye and engaging narrative, Bee chronicles how our current food culture represents the best and worst of times. If you've ever felt conflicted about what to eat, here's the book that untangles the complex story of how we got here and where we might go, giving us an enlightening account that's as sobering as it is enjoyable. A prescient, important book. --Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and author of The Third Plate Bee Wilson weaves staggering information and fascinating insights into a gripping and inspiring story that is both fairytale and horror story. A brilliant must read about what touches us all. --Claudia Roden, author of Arabesque: A Taste of Morocco, Turkey, and Lebanon Bee Wilson's deep dive into the causes and consequences of today's unsustainable--but now worldwide--eating patterns is nothing less than a call to action. We must change today's Global Standard Diet to one that promotes planetary as well as our own health. --Marion Nestle, professor of nutrition, food studies, and public health at New York University, and author of Unsavory Truth: How Food Companies Skew the Science of What We Eat Merging impressive data with an engaging narrative style, The Way We Eat Now tackles the unsustainability of global food systems. Bee Wilson once again proves herself one of the world's most compelling voices in journalism, revealing how food is in danger of becoming an inferior good and offering a blueprint for practical ways to return real food to its rightful place at the table. This book should be required reading for everyone. --Darra Goldstein, founding editor of Gastronomica

Merging impressive data with an engaging narrative style, The Way We Eat Now tackles the unsustainability of global food systems. Bee Wilson once again proves herself one of the world's most compelling voices in journalism, revealing how food is in danger of becoming an inferior good and offering a blueprint for practical ways to return real food to its rightful place at the table. This book should be required reading for everyone. --Darra Goldstein, founding editor of Gastronomica

Author Information

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.

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