Fortnum &amp; 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.

First Bite: How We Learn to Eat

Cookbooks, Food & Wine

WILSON, BEE

Special Diet

Fourth Estate

‘This book can’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.’
This Is Not A Diet Book is a collection of calm, practical tips and ideas on healthier, happier eating from award-winning food writer Bee Wilson.
From unsweetening your palate to rethinking the lunchtime sandwich, This Is Not A Diet Book gathers together some of the wisest, most constructive advice for feeding you and your family.

This Is Not a Diet Book: A User’s Guide to Eating Well

Cooking Education & Reference

Fortnum & Mason Food Book of the Year 2020 
‘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 bare’ The Times 
‘I always walk away from her writing feeling more hopeful than despondent, resolved to do better for myself, my family and the planet’ Chris Ying 
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.

The Way We Eat Now

The Hive: The Story of the Honeybee and Us

Ever since men first hunted for honeycomb in rocks and daubed pictures of it on cave walls, the honeybee has been seen as one of the wonders of nature: social, industrious, beautiful, terrifying. No other creature has inspired in humans an identification so passionate, persistent, or fantastical. The Hive recounts the astonishing tale of all the weird and wonderful things that humans believed about bees and their "society" over the ages. It ranges from the honey delta of ancient Egypt to the Tupelo forests of modern Florida, taking in a cast of characters including Alexander the Great and Napoleon, Sherlock Holmes and Muhammed Ali. The history of humans and honeybees is also a history of ideas, taking us through the evolution of science, religion, and politics, and a social history that explores the bee's impact on food and human ritual. In this beautifully illustrated book, Bee Wilson shows how humans will always view the hive as a miniature universe with order and purpose, and look to it to make sense of their own.

History

Historical Study & Educational Resources

Thomas Dunne Books

St. Martin's: Griffin

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: <ul> <li>the simplest chicken stew even the pickiest of eaters (aka children) will love</li> <li>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</li> <li>salads to savor, like a tuna salad with anchovy dressing</li> <li>leisurely projects like an Aromatic All-Purpose Curry Powder and quicker food for friends (try Bulgar and Eggplant Pilaf with pistachio and lemon)</li> <li>the loveliest red curry sauce you can make in your instant pot</li> <li>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</li> </ul> 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?

The Secret of Cooking: Recipes for an Easier Life in the Kitchen

W.W.Norton&Company

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.

Consider the Fork: A History of How We Cook and Eat

Basic Books

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 vegetablesor 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 problemand 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.

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 better Food 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.

The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World

Business & Money

Industries

See the best price to sell, buy, or rent books by WILSON, BEE. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by WILSON, BEE

See the best price to sell, buy, or rent books by WILSON, BEE. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

First Bite: How We Learn to Eat

This Is Not a Diet Book: A User’s Guide to Eating Well

The Way We Eat Now

The Hive: The Story of the Honeybee and Us

The Hive: The Story of the Honeybee and Us

The Secret of Cooking: Recipes for an Easier Life in the Kitchen

Consider the Fork: A History of How We Cook and Eat

Consider the Fork: A History of How We Cook and Eat

First Bite: How We Learn to Eat

The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World