Join in an author event with Ruby Tandoh on “All Consuming.”
AUTHOR EVENT DETAILS
9/23/2025 at 7:30PM
Superiority Burger x Kitchen Arts & Letters signing
New York, NY
About the Author:
RUBY TANDOH is an author and journalist who has written for The New Yorker, The Guardian, Vittles, and Elle. A finalist on The Great British Bake Off in 2013, she has also written Eat Up!, a book about the pleasure of eating, as well as three cookery books, Crumb, Flavour, and Cook As You Are.
About the Book:
Food dominates our every waking minute: Hype restaurants. Allrecipes. The Great British Bake Off. In this dazzling cultural history, bestselling food writer Ruby Tandoh (author of Cook As You Are) traces how—and why—we’ve all become foodies.
“Ruby Tandoh is a genius and All Consuming is everything.” —Bryan Washington, author of Family Meal
“A fascinating, sometimes shocking, eye-opener that is also brilliantly funny.” —Claudia Roden
How, in the space of a few decades, has food gone from fact of life to national past time; something to be thought about—and talked about—24/7?
In this startlingly original, deeply irreverent cultural history, Ruby Tandoh traces that transformation, exposing how cult cookbooks, bad TV, visionary restaurants, and new social media have all wildly overhauled our appetites. All Consuming explores:
•The rise of the TikTok food critic
•What makes a hype restaurant go viral
•Bubble tea’s world domination
•The dream of the modern dinner party
•The limits of the cookbook
•The history of the supermarket
•Wellness drinks—and where they come from
•The rise and fall of the automat
Our tastes have been radically refashioned, painstakingly engineered in the depths of food factories, and hacked by craveable Instagram recipes. They’ve been pulled into supermarket aisles and seduced by Michelin stars, transfixed by Top Chefs and shaped by fads. A deep dive into the social, economic, cultural, legislative, and demographic forces that have reshaped our relationship with food, All Consuming questions how our tastes have been shaped—and how much they are, in fact, our own.
