
Born: March 07, 1974 – Oxford, England, United Kingdom
Bee Wilson is a British food writer and historian whose books explore cooking, eating habits, and kitchen culture. Her notable works include Consider the Fork, First Bite, The Way We Eat Now, and The Secret of Cooking. An award-winning journalist, she won Fortnum & Mason Food Book of the Year for First Bite and The Way We Eat Now.
Bee Wilson emerged from a notably literary and academic milieu into one of the English-speaking world’s most distinctive food-writing careers. Trained first as a historian, she completed a Cambridge doctorate on early French utopian socialism and then held a research fellowship in the history of ideas at St John’s College, Cambridge. That scholarly formation has remained central to her work: even when she writes about a spoon, a loaf of bread, or a weeknight supper, she tends to use food as an entry point into larger questions of technology, memory, habit, and everyday life. ((https://www.newyorker.com/magazine/2013/03/18/a-fork-of-ones-own))

Bee Wilson
A compelling exploration of modern eating habits, their global impact, and how we can transform our relationship with food.

Bee Wilson
A fascinating culinary journey exploring how kitchen tools have shaped our eating habits and food culture throughout history.

Bee Wilson
An enlightening exploration of our eating habits, revealing how we can transform our palates and lead healthier, happier lives.

Bee Wilson
A compelling exploration of modern eating habits, their global impact, and how we can transform our relationship with food.

Bee Wilson
A fascinating culinary journey exploring how kitchen tools have shaped our eating habits and food culture throughout history.

Bee Wilson
An enlightening exploration of our eating habits, revealing how we can transform our palates and lead healthier, happier lives.
"Bee Wilson describes herself as a food writer; that's half the story"
— The New Yorker
"Food writer Bee Wilson is like a kind older sister"
— NPR
"Bee Wilson is a congenial kitchen oracle"
— The New York Times Book Review
"Bee Wilson's supple, sometimes playful style cleverly disguises her erudition from archaeology and anthropology to food science"
— The New York Times
"Bee Wilson is erudite and whip-smart, yet grounded in the perspective of the eternal harried cook"
— Publishers Weekly
"Bee Wilson is the ultimate food scholar"
— Yotam Ottolenghi
"Bee Wilson explores how food shapes our sense of self"
— Bookforum
"Bee Wilson approaches it with loving curiosity and thoroughness"
— The Spectator
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From Columbia University alumni built in San Francisco
