In The Way We Eat Now, widely acclaimed food writer Bee Wilson argues that, while for most of human history we had to hunt our food (meaning we rarely were able to eat too much, and always had to exercise), now we are hunted by food. Think gazillions of extra calories in sugary, fatty, chemically concocted foods that people snack on all over the world now, because they’re cheaper and faster and more convenient than buying whole foods and cooking them. She explores both the causes and consequences in a lively, compelling, eye-opening way that will make you look differently at that next “healthy” frozen dinner!
— Nina Barrett
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 betterFood 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.