All Consuming

Why We Eat the Way We Eat Now
The star food writer asks, are our appetites are really our own?
WINNER AT THE FORTNUM & MASON FOOD AND DRINK AWARDS 2026SHORTLISTED FOR A GUILD OF FOOD WRITERS AWARD 2026AN OBSERVER, GQ, FINANCIAL TIMES, NEW YORK TIMES, THE WEEK AND BLACKWELL'S BOOK OF THE YEAR, 2025Longlisted for the André Simon Food and Drink Book Award'Entertaining, alarming, illuminating, alive'NIGELLA LAWSON'Brilliant and original'NIGEL SLATER'Ruby is a rare and singular voice. I loved this book'ANNA JONESThe 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.The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels.Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years, making sense of this electrifying new era by examining the social, economic, and technological forces shaping the foods we hunger for today.Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp 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 Nara Smith Tiktok Viennetta Weekend supplements Wife Guys Cult Cookbooks Lobster Influencers Wellness elixirs Entertaining Keith Lee Wimpy with Ruby Tandoh this autumn.

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