The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World

Basic. May 2019. 400p. illus. notes. bibliog. index. ISBN 9780465093977. $30; ebk. ISBN 9780465093984. COOKING
English food writer and historian Wilson explores the evolution of food and changing tastes around the world. This latest work, after First Bite and Consider the Fork, shares research and insight on the transformation of global cuisine and eating habits in recent decades, from sustainability to satisfying cravings. While our tongues may drive our food tastes and preferences, Wilson considers all of the other determining factors of what ends up on our plates, including corporations and economics (or what’s profitable for us to consume), busy schedules that have eliminated the time to cook, and diets and fads. The author delves into the reasoning why both food insecurity and obesity are co-occurring and epidemic, and her research includes trends currently driving Western diets, including keto/paleo, fasting, and orthorexia (the trend of “clean eating” to a disordered level). Occasionally, the chapters are tangential in an attempt to include the most information possible, much like an overfilled buffet plate. However, the research is solid and readers will come away with a new understanding of what we eat and why.
VERDICT Much more than another culinary history, this is a fascinating read for both foodies and sociologists alike.
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