Bee Wilson Books

Trawling through the archives, features writer Sarah Rainey, has read through the great and the good as well as the more nostalgic recipes and culinary contemplations.

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.

Describes the personalities and behaviors attributed to bee society by humans throughout history, in an account that offers insight into the role of bees in culture.

Bad food has a history. Swindled tells it.

"Carefully crafted, astutely served, delicious, and nourishing: First Bite is a real treat." --Wall Street Journal...

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

Award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted.

Award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted.

"Leisurely but lively.... A pure joy to read."--Los Angeles Times...

Through a mixture of cultural and scientific history, food politics, and culinary detective work, this book covers the ways swindlers have cheapened, falsified, and poisoned our food throughout history. It gives a view of this history, from the leaded wine of the ancient Romans to today's food frauds - such as fake organics.

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. This book explores how the implements we use in the kitchen have shaped the way we cook and live.

Award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted.

Kochen boomt und Essen ist Lebensstil - jedenfalls in reichen Gesellschaften. Wir sind Produktkenner und Rezeptsammler, aber über die

Explores how the implements we use in the kitchen have shaped the way we cook and live. This title tells 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.

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?...

We do not come into the world with an innate sense of taste and nutrition; as omnivores, we have to learn how and what to eat, how sweet is too sweet, and what food will give us the most energy for the coming day. But how does this education happen? What are the origins of taste?...