Bee Wilson

Bee Wilson is the beloved food writer and historian who writes as the "Kitchen Thinker" in the "Sunday Telegraph", and is the author of "Swindled!". Her charming and original new book, "Consider the Fork", explores how the implements we use in the kitchen have shaped the way we cook and live. A wooden spoon - most trusty and loveable of kitchen implements - looks like the opposite of 'technology', as the word is normally understood. But look closer. Is it oval or round? Does it have an extra-long handle to give your hand a place of greater safety from a hot skillet? Or a pointy bit at one side to get the lumpy bits in the corner of the pan? It took countless inventions to get to the well-equipped kitchens we have now, where our old low-tech spoon is joined by mixers, freezers and microwaves, but the story of human invention in the kitchen is largely unseen. Discovering the histories of our knives, ovens and kitchens themselves, Bee Wilson explores, among many other things, why the French and Chinese have such different cultures of the knife; and why Roman kitchens contain so many implements we recognize. Encompassing inventors, scientists, cooks and chefs, this is the previously unsung history of our kitchens.

Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled! Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer.

We are not born knowing what to eat. We all have to learn it as children sitting expectantly at a table. For our diets to change, we need to relearn the food experiences that first shaped us. Everyone starts drinking milk. After that it's all up for grabs. We are not born knowing what to eat; we each have to figure it out for ourselves. From childhood onwards, we learn how big a portion is and how sweet is too sweet. We learn to love broccoli - or not. But how does this happen? What are the origins of taste? And once we acquire our food habits, can we ever change them for the better? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists and nutritionists to reveal how our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. She looks at the effects siblings can have on eating choices and the social pressures to eat according to sex. Bee introduces us to people who can only eat food of a certain colour; toddlers who will eat nothing but hot dogs; doctors who have found radical new ways to help children eat vegetables. First Bite also looks at how people eat in different parts of the world: we see how grandparents in China overfeed their grandchildren, and how Japan came to adopt such a healthy diet (it wasn't always so). The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Bee Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our taste and eating habits, First Bite explains how we can change our palates to lead healthier, happier lives.

Fortnum & Mason Food Book of the Year 2016 We are not born knowing what to eat; we each have to figure it out for ourselves. From childhood onwards, we learn how big a portion is and how sweet is too sweet. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But how does this happen? And can we ever change our food habits for the better? An exploration of the extraordinary and surprising origins of our taste and eating habits, in First Bite award-winning food writer Bee Wilson explains how we can change our palates to lead healthier, happier lives.

The Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you are cooking for yourself or for a crowd. Bee shows you how to get a meal on the table when you’re tired and stretched for time, how to season properly, cook onions (or not) and what equipment really helps. The 140 recipes are doable and delicious, filled with ideas for cooking ahead or cooking alone and the kind of unfussy food that makes everyday life taste better.