Bee Wilson. (2015). First Bite: How We Learn to Eat. 1 Basic Books.

Bee Wilson. 2015. First Bite: How We Learn to Eat. Basic Books.

Bee Wilson, First Bite: How We Learn to Eat. Basic Books, 2015.

Bee Wilson. First Bite: How We Learn to Eat. 1 Basic Books, 2015.

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   • bioText: Bee Wilson is a celebrated food writer, food historian, and author of five books, including First Bite: How We Learn to Eat and Consider the Fork: A History of How We Cook and Eat. She has been named BBC Radio's food writer of the year and is a three-time Guild of Food Writers food journalist of the year. She writes a monthly column on food in the Wall Street Journal. She lives in Cambridge, England.
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First Bite

fullDescription

We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables — or not. But how does this education happen? What are the origins of taste?
In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem — and what these facts can tell Americans about how to eat better.
The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

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     October 12, 2015
     “Most of what we learn about food happens when we’re children—when we’re sitting at the kitchen table (if you’re lucky enough to have one), being fed,” says Wilson (Consider the Fork), a food writer and historian. Wilson takes a scholarly approach in this smart and telling journey that outlines food habits and where they originate. Mixing science with anecdotes, she incorporates past studies, including one landmark research study on infants’ inherent patterns of taste, explicating the sometimes-conflicting theories scholars spun from the outcome, Wilson debunks the notion that appetite is genetic and the idea that the body naturally selects what it needs. Old reports are countered by the latest research from food psychologists, neuroscientists, and biologists. Using brief tales, Wilson details many disorders across the consumption spectrum in an insightful and earnest tone that appeals to food-lovers and parents. Discussing everything from adults with stringent eating patterns to gendered weight misperceptions and changes in cultural norms, Wilson delineates how diets develop and, more importantly, how to make healthy modifications. Agent: Zoë Pagnamenta, Zoë Pagnamenta Agency.

2. • premium: True
   • source:
   • content:

     September 15, 2015
     An exploration of the notion that we can change our early food habits. Following her lively and strikingly original history of culinary tools and techniques, Consider the Fork (2012), Wilson enters the increasingly crowded category of diet and nutrition with a well-informed, albeit overly earnest guide to healthy eating and a well-balanced diet. She demonstrates the ways our tastes and eating habits, formed at our earliest stages of development and influenced by friends, siblings, and overwhelmingly aggressive marketing campaigns, can often lead to a variety of eating disorders. "My premise...is that the question of how we learn to eat-both individually and collectively-is the key to how food, for so many people, has gone so badly wrong," writes the author. "The greatest public health problem of modern times is how to persuade people to make better food choices." Wilson maintains a strong belief in change and sets out to prove how it is possible. In such chapters as "Likes and Dislikes," "Feeding," "Hunger," "Disorder," and "Change," the author shares numerous anecdotes from her personal life-she had to overcome challenges as an overweight teenager and later as a mother of picky eaters-to underscore wide-ranging case-study results, often with encouraging outcomes. A profound example is the huge cultural shift in eating that has taken place in Japan over the past 50 years; prior to that, the current diet of fresh fish and rice was not customary. In a sublimely entertaining early chapter, flashes of M.F.K. Fisher or Diane Ackerman may come to mind as Wilson describes how the subtle influences of scent and taste can trigger memory, "the single most powerful driving force in how we learn to eat; it shapes all of our yearnings." With generous measures of grounded wisdom and solid research findings, the book should attract and possibly inspire broad groups of readers struggling with eating-related issues; for others, it may be of less interest.

     COPYRIGHT(2015) Kirkus Reviews, ALL RIGHTS RESERVED.

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     March 1, 2016
     

     Wilson (Consider the Fork) draws on research from food psychologists, neuroscientists, and nutritionists to reveal that food-related habits are shaped by multiple factors including family, culture, memory, gender, hunger, and love. Featured here are people who only eat foods of a certain color, toddlers whose preferences are limited to hot dogs and grilled cheese sandwiches, and researchers who have pioneered effective ways to introduce new foods into a child's diet. While there are many solid books about getting children and babies to eat, ranging from straightforward cookbooks to more detailed feeding manuals such as Jill Castle and Maryann Jacobsen's Fearless Feeding, most focus on the practical aspects; not on the reasons behind developing food habits. With chapters addressing particular foods such as milk and cake and discussions on topics including eating disorders, pickiness, and binging, this book provides in-depth discussion of what makes us indulge, enjoy, crave, dislike, and choose the tastes and provisions that we do. VERDICT This work will appeal to food scientists, parents wishing to know the roots of their children's meal choices, and curious readers in general.--Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland

     Copyright 2016 Library Journal, LLC Used with permission.

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We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables — or not. But how does this education happen? What are the origins of taste?
In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective...

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   • description: Science / Life Sciences / Neuroscience