The Way We Eat Now: Strategies for Eating in a World of Change

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 Bee Wilson's THE WAY WE EAT NOW is a top pick for anyone interested in the science of nutrition and the social narratives that shape our diet. It's a compelling exploration of the role of agriculture, cooking, and fitness in our lives, offering a roadmap to a healthier relationship with food. For fans of Pen Vogler (Stuffed), Diana Henry (From the Oven to the Table), Liz Earle (A Better Second Half), Dr. Stuart Farrimond (The Science of Living), and Amelia Christie-Miller (Bold Beans).