AN OBSERVER , FINANCIAL TIMES , NEW YORK TIMES AND BLACKWELL''S BOOK OF THE YEAR, 2025 Longlisted for the Andre Simon Food and Drink Book Award ''Entertaining, alarming, illuminating, alive'' NIGELLA LAWSON ''Laugh-out-loud funny'' Vogue ''Delightful snark'' New York Times Why do we eat the way we eat now? The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels. 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?

Autorentext
Ruby Tandoh is an author and journalist who writes for, among others, the Guardian, Elle and Vice. A finalist on the 2013 Great British Bake Off, she has published Eat Up, a book about the pleasure of eating, as well as two cookery books, Crumb and Flavour. She lives in Brixton.

Klappentext

AN OBSERVER, FINANCIAL TIMES, NEW YORK TIMES AND BLACKWELL'S BOOK OF THE YEAR 2025
Longlisted for the André Simon Food and Drink Book Award

'Entertaining, alarming, illuminating, alive' Nigella Lawson
'Laugh-out-loud funny' Vogue
'Delightful snark' New York Times

Why do we eat the way we eat now?

The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements - if they aren't being engineered for social media virality. Our cravings are perfected in factories, hacked by supermarkets and influenced by Instagram reels.

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?