Bee Wilson Livres

The Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you are cooking for yourself or for a crowd.

Salmonella . . . toxins . . . additives . . . food scares . . . Have you ever wondered how our food has become so untrustworthy? Have we ever been able to trust what we eat? Via a fascinating mix of food politics, history and culinary detective work, Bee Wilson uncovers the many methods by which swindlers have tampered with our food throughout history. From the leaded wine of ancient Rome to the food piracy of the twenty-first century we see the extraordinary ways food has been padded, poisoned, spiked, coloured, substituted, faked and mislabelled everywhere it has been sold. Bee Wilson reveals the strong historical currents which enable the fraudsters to flourish; the battle of the science of deception against the science of detection; the struggle to establish reliable standards. She also suggests some small ways in which we can all protect ourselves from swindles and learn to trust what we eat again.

This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. 'In considering the fork, she forces us to reconsider ourselves.' Sunday Times 'A delight.' Independent on Sunday, Books of the Year 'Delightful, charming . . . infused with a sense that every omelette, cup of coffee, meringue or tea cake is steeped in tradition and ancient knowledge, and that that is partly what makes cooking one of life's joys.' Spectator 'A pure joy to read . . . like having a long dinner table discussion with a fascinating friend.' Los Angeles Times 'Wonderful, witty, utterly absorbing.' Guardian, Books of the Year 'I love Bee Wilson's writing.' Nigella Lawson 'A joy to read.' Glaudia Roden

`This book can't give you a six-pack in seven days or the skin of a supermodel. But I can promise that if you make even a few of these adjustments, your eating life will alter for the better in ways that you can sustain.'

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

We are not born knowing what to eat; as omnivores, we must navigate our own food choices. From childhood, we learn about portion sizes and sweetness levels, and we develop preferences for certain foods. But how does this education occur? What shapes our tastes? An award-winning food writer draws on research from food psychologists, neuroscientists, and nutritionists to explore how our eating habits are influenced by various factors, including family, culture, memory, gender, hunger, and love. The narrative takes readers around the world, introducing individuals with unique food experiences: those limited to specific colors, prisoners of war longing for home-cooked meals, a young girl with anosmia lacking memories of flavor, and toddlers with narrow diets. It also highlights researchers and doctors who successfully encourage children to try new vegetables. The book examines dietary differences across cultures, such as the healthy eating habits of the Japanese compared to the weight issues faced by many teenagers in Kuwait, offering insights for Americans on improving their diets. Ultimately, it reveals that our learning about food is crucial to understanding the widespread dietary issues today, while also emphasizing the potential for both adults and children to adopt healthier eating habits. This exploration of the origins of our tastes provides a roadmap for changing our palates and leading healthier, happier lives.