AN OBSERVER, GQ, FINANCIAL TIMES, NEW YORK TIMES, THE WEEK AND BLACKWELL'S BOOK OF THE YEAR, 2025 Longlisted for the André 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.

The British food media world can be a quarrelsome place, but for a brief moment everyone is in agreement: All Consuming, a laser-sharp analysis of the last 75 years in eating, is superb * GQ, Books of the Year *
A compulsive, opinionated delight. The chapter on bubble tea is as good as any piece of food writing you'll read all year. * Observer, Books of the Year *
A book that pays serious attention to the pop-culture side of food... Most chapters have the heft of an academic dissertation, but delivered with the easy, narrative charm of a great magazine writer. * FT, Books of the Year *
The baking star turned firebrand food philosopher examines our decadent, crispy, sticky, turmeric-dusted, thirst-trap recipe economy. She wades through the chaotic food world of the 2020s armed with delightful snark and historical analysis in equal measure * New York Times, 100 Notable Books of 2025 *
It's entertaining, alarming, illuminating, alive - and, naturally, always beautifully written -- Nigella Lawson
We are living in a TikTok world - and Ruby Tandoh is the translator and tour guide we desperately need... A funny and freeing read -- Pandora Sykes * Sunday Times, Style Magazine *
Brilliant and original -- Nigel Slater * Observer *
Witty and profound, informative and original. I loved this book -- Bee Wilson, author of CONSIDER THE FORK
A fascinating, sometimes shocking, eye-opener that is also brilliantly funny -- Claudia Roden, author of THE BOOK OF JEWISH FOOD
A major new history of contemporary food culture, written with a deft and humorous touch that belies the depth of its research -- Rebecca May Johnson, author of SMALL FIRES

Ruby Tandoh is a food writer who has written for the New Yorker, Guardian, Vittles and Vice. A finalist on the Great British Bake Off, she has published Eat Up, about the pleasures of eating, as well as three cookery books: Crumb, Flavour and Cook As You Are.