First Bite

Author(s): Bee Wilson

Cooking, Food & Wine

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?


In First Bite, the beloved 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, including family, culture, memory, gender, hunger, and love. An exploration of the extraordinary and surprising origins of our tastes and eating habits-from people who can only eat foods of a certain color to an amnesiac who can eat meal after meal without getting full-First Bite also shows us how we can change our palates to lead healthier, happier lives.

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'When you open FIRST BITE and see Science, don't panic. It is a weirdly addictive, intelligent and enjoyable explanation of why we eat as we do: more unputdownable than any non fiction has a right to be. Everyone should read it. And it might change your life. ' Charlotte Mendelson 'Bee Wilson is the ultimate food scholar. First Bite is a brilliant study of how we form our food preferences and how we may be able to change them. Her narrative kept me hungry for more until the very end.' Yotam Ottolenghi "No matter what our age, we hunger for childhood food. First Bite weaves together fascinating scientific research to show why we wish we were still Kids in a Sweet Shop. The book's powerful message is that we can tap into the way we learned to eat as children to discover new flavours and healthier food habits." Heston Blumenthal 'The research is fascinating - I read it like a novel - and the writing a joy. But what makes this book so affecting and original is that it's clearly personal and heartfelt. I found it very moving.' Diana Henry 'This is a fascinating, at times provocative, investigation into how and why we eat what we do, how food can be both medicine and poison, and a call-to-arms manifesto to make eating guiltlessly pleasurable for all.' Nigella Lawson

Bee is an award-winning food writer, reviewer and journalist, currently author of 'The Kitchen Thinker' food column for The Sunday Telegraph's Stella magazine (for which she has been named food journalist of the year three times by the Guild of Food Writers). She is the author of four previous books, most notably THE HIVE (John Murray), SWINDLED (John Murray) and CONSIDER THE FORK, published by Particular Books/Penguin Press and by Basic Books/Perseus in the US. Before she became a food writer, she was a Research Fellow in the History of ideas at St John's College Cambridge. Many years ago, she was a Masterchef semi-finalist. She is married with three children and lives in Cambridge.

General Fields

  • : 9780007549702
  • : HarperCollins Publishers Australia
  • : Fourth Estate
  • : December 2015
  • : United Kingdom
  • : February 2016
  • : November 2018
  • : books

Special Fields

  • : Bee Wilson
  • : Paperback
  • : English
  • : 641.01/3
  • : 432