'A brilliant and engrossing investigation and a sharp riposte to culinary romanticism'
FUCHSIA DUNLOP 'A fascinating sometimes shocking eye-opener that is also brilliantly funny'
CLAUDIA RODEN 'An essential read for everyone interested in how we eat now' REBECCA MAY
JOHNSON ' Witty and profound informative and original. I loved this book' BEE WILSON
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. 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. 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 | Nara Smith | Tiktok |
Viennetta | Weekend supplements | Wife Guys | Cookbooks | Lobster | Influencers | Wellness
elixirs | Entertaining | Keith Lee | Wimpy with Ruby Tandoh this autumn.
