Kirjahaku

FortnumMason Food Book of the Year 2016

â??This book canâ??t give you a six-pack in seven days or the skin of a supermodel. But I can promise that if you make even a few of these adjustments, your eating life will alter for the better in ways that you can sustain.â??

FortnumMason Food Book of the Year 2020 â??Addresses the paradox of our age: why as we become progressively wealthier, our diets become ever poorer . . . the villains of the piece are familiar and plentiful and Wilson lays them bareâ?? The Times

A TIMES BOOK OF THE YEAR 2023 ââ?¬Ë?A genuinely game-changing cook bookââ?¬â?¢ Nigella Lawson ââ?¬Ë?Notes from a lifetime of reading, thinking, cooking and eatingââ?¬â?¢ Diana Henry

‘Extraordinary’ TELEGRAPH ????? 'Bee Wilson is one of my favourite writers and this may be her best book' CHRIS VAN TULLEKEN This strikingly original account from award-winning food writer Bee Wilson charts how everyday objects take on deeply personal meanings in all our lives. One ordinary day, the tin in which Bee Wilson baked her wedding cake fell to the ground at her feet. This should have been unremarkable, except that her marriage had just ended. Unsettled by her own feelings about the heart-shaped tin, Wilson begins a search for others who have attached strong and even magical meanings to kitchen objects. She meets people who deal with grief or pain by projecting emotions onto certain objects, whether it is a beloved parent’s salt shaker, a cracked pasta bowl or an inherited china dinner service. Remembering her own mother, a dementia sufferer, she explores the ways that both of them have been haunted by deciding which kitchen utensils to hold on to and which to get rid of when you think you are losing your mind. Looking to different continents, cultures and civilisations to investigate the full scope of this phenomenon, Wilson blends her own experiences with a series of touching personal stories that reflect the irrational and fundamentally human urge to keep mementos. Why would a man trapped in a concentration camp decide to make a spoon for himself? Why do some people hoard? What do gifts mean? How do we decide what is junk and what is treasure? We see firsthand how objects can contain hidden symbols, keep the past alive and even become powerful symbols of identity and resistance; from a child’s first plate to a refugee’s rescued vegetable corers. Thoughtful, tender and beautifully written, The Heart-Shaped Tin is a moving examination of love, loss, broken cups and the legacy of things we all leave behind. ‘This beautifully written book about the deep significance of certain objects in our kitchen – is nothing less than an intense, compassionate expression of the human condition … Both intimate and expansive, The Heart-Shaped Tin is a book I know I’ll give, urgently and importantly, to those I love … I had to sit quietly with myself for a while after finishing this’ Nigella Lawson, author of How To Eat ‘I loved this book … Very few food writers can do what Bee does. It made me think again – and with more tenderness – about the kitchen objects that I ordinarily take for granted. These are the human stories embedded in our material culture, and Bee brings them effortlessly to life’ Ruby Tandoh, author of Eat Up 'Heart-wrenching and heart-warming in equal measure. No one is so good at capturing the everyday magic of kitchens, cooking and life as Bee Wilson' Letitia Clark, author of Bitter Honey 'A moving and fascinating exploration of the vital role played by household objects in our love of home and family' Sophie Hannah, author of Couple at the Table

‘Extraordinary’ TELEGRAPH ????? 'Bee Wilson is one of my favourite writers and this may be her best book' CHRIS VAN TULLEKEN This strikingly original account from award-winning food writer Bee Wilson charts how everyday objects take on deeply personal meanings in all our lives. One ordinary day, the tin in which Bee Wilson baked her wedding cake fell to the ground at her feet. This should have been unremarkable, except that her marriage had just ended. Unsettled by her own feelings about the heart-shaped tin, Wilson begins a search for others who have attached strong and even magical meanings to kitchen objects. She meets people who deal with grief or pain by projecting emotions onto certain objects, whether it is a beloved parent’s salt shaker, a cracked pasta bowl or an inherited china dinner service. Remembering her own mother, a dementia sufferer, she explores the ways that both of them have been haunted by deciding which kitchen utensils to hold on to and which to get rid of when you think you are losing your mind. Looking to different continents, cultures and civilisations to investigate the full scope of this phenomenon, Wilson blends her own experiences with a series of touching personal stories that reflect the irrational and fundamentally human urge to keep mementos. Why would a man trapped in a concentration camp decide to make a spoon for himself? Why do some people hoard? What do gifts mean? How do we decide what is junk and what is treasure? We see firsthand how objects can contain hidden symbols, keep the past alive and even become powerful symbols of identity and resistance; from a child’s first plate to a refugee’s rescued vegetable corers. Thoughtful, tender and beautifully written, The Heart-Shaped Tin is a moving examination of love, loss, broken cups and the legacy of things we all leave behind. ‘This is both a memoir of a divorce and a sweeping cultural commentary … A fascinating and heartwarming read’ The Times & Sunday Times Best Summer Reads 2025 ‘This beautifully written book about the deep significance of certain objects in our kitchen – is nothing less than an intense, compassionate expression of the human condition … Both intimate and expansive, The Heart-Shaped Tin is a book I know I’ll give, urgently and importantly, to those I love’ Nigella Lawson ‘I loved this book … Very few food writers can do what Bee does. It made me think again – and with more tenderness – about the kitchen objects that I ordinarily take for granted. These are the human stories embedded in our material culture, and Bee brings them effortlessly to life’ Ruby Tandoh 'Heart-wrenching and heart-warming in equal measure. No one is so good at capturing the everyday magic of kitchens, cooking and life as Bee Wilson' Letitia Clark ‘Bee Wilson has changed the landscape of the kitchen by breathing life into ordinary objects. Through this remarkable book you will find yourself discovering meaning in plates, sadness in spoons, love in a measuring cup. I want to give this book to every cook I know’ Ruth Reichl 'A moving and fascinating exploration of the vital role played by household objects in our love of home and family' Sophie Hannah

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.'A cracking good read, as enjoyable as it is enlightening' Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons''Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity' Lucy Lethbridge, Observer'[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery' ELLE magazine'A graceful study' Steven Poole, Guardian

Do you wish you could cook more, but don't know where to start? Bee Wilson has spent years collecting cooking "secrets" ways of speeding cooking up or slowing it down, strategies for days when you are stretched for time, and other ideas for when you can luxuriate in kitchen therapy. Bee holds out a hand to anyone who wants doable, delicious recipes, the kind of unfussy food that makes every day taste better: quick feasts from a can of beans; fast, medium, and slow ragus; and seven ways to cook a carrot.Alongside thoughts on how to cook when you're alone, with children, or just plain tired, Bee offers 140 recipes including: the simplest chicken stew even the pickiest of eaters (aka children) will love Zucchini and Herb Fritters, a Grated Tomato and Butter Pasta Sauce (with or without shrimp), and other ways of making your box grater work for you salads to savor, like a tuna salad with anchovy dressing leisurely projects like an Aromatic All-Purpose Curry Powder and quicker food for friends (try Bulgar and Eggplant Pilaf with pistachio and lemon) the loveliest red curry sauce you can make in your instant pot universal desserts, or those gluten-free and dairy-free sweets that you can serve no matter who comes over, like a Vegan Pear, Lemon, and Ginger Cake With advice on seasoning, cleaning up, and choosing the best equipment, Wilson reimagines modern cooking and brings the spark back into everyday meals. As Bee says, "There's still magic in the kitchen, if you know where to look."Shall we cook?

Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious--or at least edible. But these tools have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and personal anecdotes, Wilson reveals how our culinary tools and tricks came to be and how their influence has shaped food culture today. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the betterFood is one of life's great joys. So why has eating become such a source of anxiety and confusion?Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills--diabetes and heart disease are on the rise everywhere on earth.This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in.

We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But 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 tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

The story of the inspiring relationship between bees, their hive and the human world, brilliantly reviewed in hardback

Salmonella . . . toxins . . . additives . . . food scares . . . Have you ever wondered how our food has become so untrustworthy? Have we ever been able to trust what we eat? Via a fascinating mix of food politics, history and culinary detective work, Bee Wilson uncovers the many methods by which swindlers have tampered with our food throughout history.From the leaded wine of ancient Rome to the food piracy of the twenty-first century we see the extraordinary ways food has been padded, poisoned, spiked, coloured, substituted, faked and mislabelled everywhere it has been sold.Bee Wilson reveals the strong historical currents which enable the fraudsters to flourish; the battle of the science of deception against the science of detection; the struggle to establish reliable standards. She also suggests some small ways in which we can all protect ourselves from swindles and learn to trust what we eat again.

One August day, months after her marriage abruptly ended, a heart-shaped baking tin fell at Bee Wilson's feet: the same one she had used to bake her wedding cake twenty-three years prior. This discovery struck a wave of emotions that propelled her in search of others who have invested kitchen objects with magical and personal properties. A favorite wooden spoon or a saltshaker inherited from a parent: these and other items become powerful symbols of identity and memory, representing friendship, grief, love, superstition, safety, and political resistance. Crossing continents, cultures, and time periods, Wilson weaves her own family story into a wider narrative, highlighting objects such as a 5,000-year-old ancient Ecuadorian ceramic bottle used for drinking chocolate, hand-shaped kitchen tongs, vintage corkscrews, and her mother's silver-plated toast rack. Thoughtful, sharp, and beautifully written, The Heart-Shaped Tin is a profoundly moving examination of our relationship to the physical world--and the people around us--in an increasingly rational and secular age.

We may talk of grand feasts and fancy dinners, but most of the time, if we are honest, most of us are eating sandwiches. We snatch them at work and linger over them at picnics, buffets or tea parties. The sandwich is quick, simple and open to infinite variety and inventiveness.Though sandwiches are a near-universal food, their origin can be traced to a precise historical figure: John Montagu, the Fourth Earl of Sandwich, who, one night before 1762, was too busy to stop for dinner and asked for some cold beef to be brought to him between two slices of bread. Sandwich unravels the mystery of how the Earl could have ‘invented’ this most elementary and appealing way of eating. What were sandwiches like before the eighteenth-century ‘sandwich’ came into being? Why did the name stick? And how did the Earl’s invention take off so quickly around the globe?This book brings together a wealth of material to trace how the sandwich has evolved throughout time and around the world. From the decadent meatball hoagie to the dainty cucumber sandwich, and from the Argentinian choripán to the Vietnamese Bánh mì, the sandwich is loved the world over.