Eat Up
Food, Appetite and Eating What You Want
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- ¥800
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TOP TEN SUNDAY TIMES BESTSELLER
Think about that first tickle of hunger in your stomach. A moment ago, you could have been thinking about anything, but now it's thickly buttered marmite toast, a frosty scoop of ice cream straight from the tub, some creamy, cheesy scrambled eggs or a fuzzy, perfectly-ripe peach.
Eating is one of life's greatest pleasures. Food nourishes our bodies, helps us celebrate our successes (from a wedding cake to a post-night out kebab), cheers us up when we're down, introduces us to new cultures and - when we cook and eat together - connects us with the people we love.
In Eat Up, Ruby Tandoh celebrates the fun and pleasure of food, taking a look at everything from gluttons and gourmets in the movies, to the symbolism of food and sex. She will arm you against the fad diets, food crazes and bad science that can make eating guilt-laden and expensive, drawing eating inspiration from influences as diverse as Moonlight, Rihanna and Gemma from TOWIE. Filled with straight-talking, sympathetic advice on everything from mental health to recipe ideas and shopping tips, this is a book that clears away the fog, to help you fall back in love with food.
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"Food is, in many ways, more complex and controversial than ever," asserts former Great British Baking Show finalist Tandoh (Crumb) in this earnest if imperfect culinary manifesto. Contending that society's relationship with food has been complicated by contradictory messaging around the right and wrong ways to eat, Tandoh writes "the most elemental, easy, joyful thing we can do has become a chore and source of anxiety." Determined to work against that mentality, she looks at food as a "whole picture," sharing facts and culinary studies that will uplift readers—from waxing poetic about the liberating joys of baking to citing studies that correlate the pleasure humans derive from food to its nutritional power. Appearing just as often, though, are flimsy claims that lack accompanying evidence; in one such example, she casually references "studies" that purport that "people classed as overweight have... reduced susceptibility of certain diseases," without further consideration other than the glib pronouncement that "fat bodies are big and perfect, and deserve plates of meatballs." Still, home cooks will appreciate the handful of recipes sprinkled throughout, such as a sweet potato and smoky butternut squash stew with chickpea dumplings. There are valuable nuggets of insight, but too much sifting is required to get to the good stuff.
