All Consuming

'Brilliant. I couldn't put it down' RUKMINI IYER 'Completely dazzling' JIMI FAMUREWA 'Endlessly inspirational' NIGEL SLATER

The iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now?

Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture and a national obsession.

Our food landscape is more expansive and chaotic by the day. Recipes aren't passed from hand to hand; they're on TV and in newspaper supplements, flooding YouTube and social media. Our tastes are painstakingly engineered in food factories, shaped by supermarket shelves and hacked by craveable Instagram recipes.

Ruby Tandoh's startlingly original analysis traces the roots of this extraordinary transformation over the past seventy-five years, examining the social, economic, demographic and technological forces shaping the foods we hunger for today.

As she explores the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and qualities of the perfect dinner party, Tandoh's laser-sharp and wry investigation leaves her questioning: how much are our tastes, in fact, our own?

Discover All Consuming Bubble Tea | Critics | Recipes | Martha Stewart | Mob | Fast food | Hype queues | Tiktok | Viennetta | Weekend supplements | Wife Guys | Cookbooks | Lobster | Influencers | Wellness elixirs | Entertaining | Keith Lee | Wimpy with Ruby Tandoh this autumn.