BOOK CLUB
CAMBRIDGE EDI T ION
BRINGING YOU TOP NEW FICTION PICKS, AUTHOR INTERVIEWS, DISCOUNTS AND LOTS MORE BOOK CHAT, THE EDITION BOOK CLUB IS A PARTNERSHIP WITH CAMBRIDGE LITERARY FESTIVAL AND HEFFERS
INTERVIEW BY CHARLOTTE GRIFFITHS
THIS MONTH, A FASCINATING LOOK AT HOW AND WHAT HUMANS EAT IN 2019 – AND HOW THIS IS AFFECTED BY WHO WE ARE, WHERE WE LIVE AND EVEN HOW MUCH WE EARN THE WAY WE EAT NOW
Bee explains more when we meet in person. “I thought it was going to be a lighter book. When I wrote the proposal there was this whole long section, of which only about a paragraph made it in, that contained a huge chapter on the rise and fall and rise again of the egg, and how people stopped eating eggs because of cholesterol and salmonella, and then they started eating them again because of Instagram – but it felt less... alarming.” Bee says. “When I started the book, the phrase I had in my head was ‘kitchen census’ – shopping lists, those things left behind, showing what people really eat behind closed doors. But then I found out about
consume. The book originally began life as an examination of how we eat in different countries and cultures, but swiftly evolved into a study of the cross-continental similarities that Bee encountered while researching her book. “I kept being struck that the things [people] told me about modern eating were, to a weird extent, the same,” she writes. “People told me they felt they had lived through huge changes in the way they ate, compared to their parents and certainly compared to their grandparents… they spoke of eating in front of screens, of weight-loss diets, of feeling pressed for time to cook the things they wished they could cook.”
e 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...” The Way We Eat Now is the latest book by award-winning food writer and Cambridge resident Bee Wilson: it’s an extraordinary piece of work, meticulously researched, that explores what modern humans eat, why we eat it, and how we can move towards a less disordered and more rewarding – both in terms of nutrients and satisfaction – approach to the food we
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