The Way We Eat Now
Strategies for Eating in a World of Change
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The Way We Eat Now
Buy Now for ₹1,377.00
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Narrated by:
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Written by:
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Bee Wilson
About this listen
We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is.
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.
'My Ultra-Processed journey began when someone sent me [Bee Wilson's] article in the Guardian – it remains the definitive work in my view and her writing continues to inspire so much of what I do' Chris van Tulleken, author of Ultra-Processed People
‘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
Critic 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 Wilson’s 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 world’s 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