The Way We Eat Now book cover

The Way We Eat Now by Bee Wilson Summary

The Way We Eat Now
Bee Wilson
4.06 (2380 Reviews)
Health
Society
Economics
Resumen
Puntos Clave
Autor
Preguntas Frecuentes

Overview of The Way We Eat Now

In "The Way We Eat Now," Bee Wilson explores our paradoxical food revolution - more diverse yet unhealthier. Marion Nestle calls it "a call to action" as we face rising diabetes amid abundant choices. How did we create a world of simultaneous abundance and malnutrition?

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Puntos Clave

1

From Abundance to Affliction: Our Modern Food Paradox

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Imagine being relentlessly pursued by food-calories lurking at every corner, snacks materializing everywhere, meals arriving with a mere tap on your phone. This isn't some dystopian fantasy but our everyday reality. We've become the first generation "hunted by what we eat" rather than hunting for it. The food revolution that promised to end hunger has instead created a global crisis where overconsumption pairs with undernourishment. While we've never been better fed in human history-chronic undernourishment dropped from affecting half the global population in 1947 to just one-ninth by 2015-this abundance created new problems. Since 2006, overweight people have outnumbered the underfed globally. Billions are simultaneously overfed yet malnourished, consuming empty calories without adequate nutrients. The global diet has become "schizophrenic"-more fresh fruit than ever, but also more processed foods. Surprisingly, the highest-quality diets are found in sub-Saharan Africa, with countries like Chad and Mali topping the list, while wealthy nations rank lower. African diets excel in whole grains, beans, and vegetables-Zimbabweans eat seven times more vegetables than Swiss people. Meanwhile, our food supply has narrowed dramatically-of 7,000 edible crops available, 95 percent of what we eat comes from just 30.

2

When Biology Meets Modern Life: The Mismatch Problem

3

The Hidden Forces Shaping Our Plates

4

The Vanishing Meal: When Time Becomes the Scarcest Resource

5

Trendy Eaters: The Instagram Effect

6

From Cooking to Convenience: The Freedom and Cost of Eating Out

7

Finding Our Way Back: Reclaiming Our Food Future

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