The Way We Eat Now: Strategies for Eating in a World of Change

(Paperback)

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Fortnum & Mason Food Book of the Year 2020

Addresses the paradox of our age: why as we become progressively wealthier, our diets become ever poorer . . . the villains of the piece are familiar and plentiful and Wilson lays them bare The Times
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

A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and where we're going.

Reviews

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

Bee Wilsons fascinating book is a guide to the future of food and how we eat and will be eating. Meticulously researched and written brilliantly Ken Hom

As she wrestles with how and what we eat Bee Wilson is fearless, rigorous, compassionate and totally readable. Thank God we have her Diana Henry

Bee Wilson once again proves herself one of the worlds most compelling voices in journalism This book should be required reading for everyone Darra Goldstein

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

Author Bio

Bee is an award-winning food writer, reviewer and journalist, currently author of 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine (for which she has been named food journalist of the year three times by the Guild of Food Writers). She is the author of four previous books, most notably THE HIVE (John Murray), SWINDLED (John Murray) and CONSIDER THE FORK, published by Particular Books/Penguin Press and by Basic Books/Perseus in the US. Before she became a food writer, she was a Research Fellow in the History of ideas at St Johns College Cambridge. Many years ago, she was a Masterchef semi-finalist. She is married with three children and lives in Cambridge.