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After coming to prominence as a finalist on the Great British Bake Off, Ruby Tandoh is now a celebrated food writer, known for astute observations on how we eat and why. Her new book, All Consuming: Why We Eat the Way We Eat Now, is a deep-dive into the food culture of today — an era defined by novelty, abundance, and, paradoxically, scarcity: manufactured queues for trending foodstuffs. For those willing to queue, the prize may be a new taste sensation or simply online bragging rights. So, who benefits from this hyperactive zeitgeist of constantly evolving food preferences?
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澳大利亞
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免責聲明: 本頁面嵌入的 Podcast 和封面圖片來自 ABC Australia，歸其所有者所有，與 Listen Notes, Inc. 無關聯，也未獲得 Listen Notes, Inc. 背書。
