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Quote by Bee Wilson

“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.”

Quote by Bee Wilson

Book:First Bite: How We Learn to Eat

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First Bite: How We Learn to Eat

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“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.”

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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.”

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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.”

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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.”

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Book:First Bite: How We Learn to Eat

Source: First Bite: How We Learn to Eat

“I am delighted to share today a poem I wrote in love of the Prophet ﷺ, as an expression of gratitude and devotion to the light that illuminated hearts through his message. These words are a humble attempt to convey feelings of love and loyalty, and I hope they touch your hearts as they touched mine while writing. Pray upon him abundantly”

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“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

“A pie is only as good as its pastry, and one of the delights of a good pie is the contrast in texture between the crisp pastry and the filling - whatever it might be. In a perfect pie, each component is independently perfect - the mouthfeel of the pastry (buttery, flaky, crumbly) and the mouthfeel of the filling (rich, unctuous, tender, sticky, crunchy, etc.); and the whole is more than the sum of its parts.”

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Book:Pie: A Global History

Source: Pie: A Global History

“Pastry-making, as every amateur baker fears, is as much about technique as ingredients. The rationale behind the well-known advice to keep the hands, implements and kitchen cool while making pastry, to use minimal water and to handle it lightly is obvious, now that we understand the process. Cool handling lengthens the time that the fat in the dough stays solid; using minimum amount of water reduces the gluten content and also allows the dough to be crisper; minimal handling also reduces the gluten, so we do not knead pastry dough as we do bread.”

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Book:Pie: A Global History

Source: Pie: A Global History