Bee Wilson Quotes

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Famous Bee Wilson Quotes

“A survey of more than three hundred international policymakers found that 90 per cent of them still believed that personal motivation – aka willpower – was a very strong cause of obesity.6 This is absurd. It makes no sense to presume that there has been a sudden collapse in willpower across all ages and ethnic groups and each sex since the 1960s. What has changed most since the sixties is not our collective willpower but the marketing and availability of energy-dense, nutrient-poor foods.”

Food

Book:The Way We Eat Now: Strategies for Eating in a World of Change

Source: The Way We Eat Now: Strategies for Eating in a World of Change

“Then I realised the very question I was asking was wrong. The whole point is that in the 1960s, there was no such thing as an average eater across most countries, just lots of specific and wildly divergent patterns of eating. Back then, there were maize eaters in Brazil and sorghum eaters in Sudan. There were steak and kidney pie enthusiasts in Britain and goulash devotees in Hungary. But it made little sense to ponder how a globally average person”

Food

Book:The Way We Eat Now: Strategies for Eating in a World of Change

Source: The Way We Eat Now: Strategies for Eating in a World of Change

“The danger of growing up surrounded by these endless sweet and salty industrial concoctions is not that we are innately incapable of resisting them, but that the more frequently we eat them, especially in childhood, the more they train us to expect all food to taste this way.”

Food

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“When eating becomes a matter of life or death, and each new bite is a celebration, you may discover that none of the other stuff was quite as important as sitting and breaking bread together.”

Food

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“From the perspective of almost everyone else in the world, the Japanese have an enviable relationship with food. Japanese cuisine - with its focus on fresh vegetables, even fresher fish, delicate soups and exquisitely presented rice dishes - has a global reputation for healthiness.”

Food Writing

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“Noodles arrived in Japan with Buddhist monks from China in the Middle Ages, but until the twentieth century they tended to be made from buckwheat, or a mix of wheat and rice.”

China Japan Food Writing Food History Noodles

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“Chocolate’s status as food for girls and women - something to be yearned for and then regretted - is so ingrained that it would be easy to assume that there is something deep within females that makes them crave chocolate.”

Eating Chocolate Food Writing

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“Contrary to the popular view, malnutrition is very seldom about an absolute lack of food.”

Hunger Food Writing Food Anthropology

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“Could I really be so childish that my brain would be fooled by the smaller plate? Yes, I could.”

Eating Food Writing Food Writig

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“After all, as omnivores, we were not born knowing what to eat. We all had to learn it, every one of us, as children sitting expectantly, waiting to be fed.”

Food Writing Food Anthropology

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“Our urge to avoid eating something that makes us feel sick is often at the root of disordered eating, as we swerve away from whole categories of foods that we imagine would make us feel uneasy.”

Food Writing Food Anthropology

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“But we haven’t paid anything like enough attention to another consequence of being omnivores, which is that eating is not something we are born instinctively knowing how to do, like breathing. It is something we learn.”

Food Writing Food Anthropology

Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“No measuring device yet invented is half as brilliant as the human hand.”

Hands Cooking Invention Measuring Cooking Quotes

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

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

About the Author

Known for: Author
Quotes: 213

Books & Sources

First Bite: How We Learn to EatRelated source material

The Way We Eat Now: Strategies for Eating in a World of ChangeRelated source material

The Secret of Cooking: Recipes for an Easier Life in the KitchenRelated source material