I appreciate recipes that tell you what can be changed and what must remain fixed. 'The Zuni Cafe Cookbook' by the late Judy Rodgers is superb at this. Bee Wilson cafechangecookbook Change image and share on social
In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking. Bee Wilson actualaidcoincide share on social
The group who really could benefit from more protein is not fit young gym-goers but older people, who seem to be at much greater risk of protein deficiency. Bee Wilson benefitdeficiencyfit Change image and share on social
All the foods that you regularly eat are ones that you learned to eat. Everyone starts life drinking milk. After that, it's all up for grabs. From our first year of life, human tastes are astonishingly diverse. Bee Wilson astonishinglydiversedrink share on social
I'd rather have a good food - lots and lots of different varieties of good foods - than search for something perfect. Bee Wilson foodgoodlot Change image and share on social
The danger of growing up surrounded by endless sweet and salty industrial concoctions is not that we are innately incapable of resisting them but that the more frequently we eat them, especially in childhood, the more they train us to expect all food to taste this way. Bee Wilson childhoodconcoctiondanger share on social
There's a new dividing line in olives: between those who prefer Nocellara to all other varieties, and the people who have never tasted them. Bee Wilson dividelinenocellara Change image and share on social
When someone watches us eating, we feel exposed. We might also harbor a suspicion that the person staring wants to steal food from our plate. The taboo, in any case, is long-standing. Bee Wilson caseeatexpose Change image and share on social
I like quinoa. I like gingerbread. I feel they should be kept separate. I'm not in favor of this thing of making kind of raw, vegan chocolate cake and saying it's as good as chocolate cake. I mean, just eat cake and be done with it. And then have a separate meal of quinoa. Bee Wilson cakechocolateeat share on social
The great American food writer M. F. K. Fisher once wrote an essay called 'The Anatomy of a Recipe.' To have a good anatomy, in her view, a recipe should have a sense of logical progression. She despaired of recipes with 'anatomical faults,' where the reader is told to make a cake batter and only then to grease the loaf pans. Bee Wilson americananatomicalanatomy share on social