All Consuming: Why We Eat The Way We Eat Now
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WINNER AT THE FORTNUM & MASON FOOD AND DRINK AWARDS 2026
SHORTLISTED FOR A GUILD OF FOOD WRITERS AWARD 2026 AN OBSERVER, GQ, FINANCIAL TIMES, NEW YORK TIMES, THE WEEK AND BLACKWELL'S BOOK OF THE YEAR, 2025
Longlisted for the Andre Simon Food and Drink Book Award
'Entertaining, alarming, illuminating, alive'
NIGELLA LAWSON 'Brilliant and original'
NIGEL SLATER
'Ruby is a rare and singular voice. I loved this book'
ANNA JONES The iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now?
Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture.
The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels.
Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years, making sense of this electrifying new era by examining the social, economic, and technological forces shaping the foods we hunger for today.
Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp investigation leaves her questioning: how much are our tastes, in fact, our own?
Discover All Consuming Bubble Tea | Critics | Recipes | Martha Stewart | Mob |Fast food | Hype queues | Nara Smith | Tiktok | Viennetta | Weekend supplements | Wife Guys | Cult Cookbooks | Lobster | Influencers | Wellness elixirs | Entertaining | Keith Lee | Wimpy with Ruby Tandoh this autumn.
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Praise for All Consuming
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'Ruby Tandoh's sharp, insightful investigation into our evolving mass food cultures - the influences and drivers, weird excesses and absurdities - is a fascinating, sometimes shocking, eye-opener that is also brilliantly funny' - Claudia RodenBrilliant. It's everything I want in a book about food culture. From a witty yet rigorous analysis of socialmedia's impact on home cooks, through to restaurant criticism, food trends, the cookbook industry and more, this book is for anyone who loves food, and wants the curtain lifted on why we love the things we do - Rukmini Iyer, author of THE ROASTING TINHer inventive angles of enquiry, her curiosity and comic genius for showing the absurd, cynical and tender ways our food culture has evolved are gripping. - Amy Key, author of ARRANGEMENTS IN BLUECompletely dazzling in its scope, rigour, wit and savage, enlivening intellect. As a tour guide, Tandoh is brutally unsparing but infectiously passionate; forensically obsessive but self-aware' - Jimi Famurewa, author of SETTLERS and PICKY
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