All Consuming
The instant Sunday Times bestseller
Published on 4. September 2025
Book
Hardback
304 pages
978-1-80081-004-4 (ISBN)
Description
'Entertaining, alarming, illuminating, alive'
NIGELLA LAWSON
'Brilliant and original'
NIGEL SLATER
'A fascinating, sometimes shocking, eye-opener that is also brilliantly funny'
CLAUDIA RODEN
'Ruby is a rare and singular voice. I loved this book'
ANNA JONES
The iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now?
Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture.
The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels.
Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years, making sense of this electrifying new era by examining the social, economic, and technological forces shaping the foods we hunger for today.
Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp investigation leaves her questioning: how much are our tastes, in fact, our own?
Discover All Consuming Bubble Tea | Critics | Recipes | Martha Stewart | Mob |Fast food | Hype queues | Nara Smith | Tiktok | Viennetta | Weekend supplements | Wife Guys | Cult Cookbooks | Lobster | Influencers | Wellness elixirs | Entertaining | Keith Lee | Wimpy with Ruby Tandoh this autumn.
NIGELLA LAWSON
'Brilliant and original'
NIGEL SLATER
'A fascinating, sometimes shocking, eye-opener that is also brilliantly funny'
CLAUDIA RODEN
'Ruby is a rare and singular voice. I loved this book'
ANNA JONES
The iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now?
Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture.
The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels.
Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years, making sense of this electrifying new era by examining the social, economic, and technological forces shaping the foods we hunger for today.
Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp investigation leaves her questioning: how much are our tastes, in fact, our own?
Discover All Consuming Bubble Tea | Critics | Recipes | Martha Stewart | Mob |Fast food | Hype queues | Nara Smith | Tiktok | Viennetta | Weekend supplements | Wife Guys | Cult Cookbooks | Lobster | Influencers | Wellness elixirs | Entertaining | Keith Lee | Wimpy with Ruby Tandoh this autumn.
Reviews / Votes
Brilliant and original -- Nigel Slater * Observer * It's entertaining, alarming, illuminating, alive - and, naturally, always beautifully written -- Nigella Lawson We are living in a TikTok world - and Ruby Tandoh is the translator and tour guide we desperately need... A funny and freeing read -- Pandora Sykes * Sunday Times, Style Magazine * A joyous blend of curiosity, intelligence and generosity * Observer * Tandoh peels back the layers of modern food culture with precision and wit, revealing the many forces that have shaped global eating habits -- Angela Hui * Vogue * Fascinating.... Tandoh's conversational tone belies an impressive amount of historical research.... Written with warmth and humour... All Consuming will make you think differently about why you eat what you eat * TLS * A razor-sharp look at our edible world... All Consuming has deft observations that, once stated, you kick yourself for not noticing * Irish Times * On boats, in hotel rooms, during turbulence: I'll read anything that Ruby Tandoh writes, anywhere. Her latest book dissects food culture with her usual forensic style -- Gabriella Bennett * The Times * I loved this book and nodded empathically through each chapter -- Anna Jones, author of EASY WINS A fascinating, sometimes shocking, eye-opener that is also brilliantly funny -- Claudia Roden, author of THE BOOK OF JEWISH FOODMore details
Edition
Main
Language
English
Place of publication
London
United Kingdom
Publishing group
Profile Books Ltd
Target group
College/higher education
Professional and scholarly
Product notice
Trade binding
Dimensions
Height: 219 mm
Width: 138 mm
Thickness: 31 mm
Weight
410 gr
ISBN-13
978-1-80081-004-4 (9781800810044)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
approx. 07/2026
Serpent's Tail
€14.00
Not yet published
Person
Ruby Tandoh is a food writer who has written for the New Yorker, Guardian, Vittles and Vice. A finalist on the Great British Bake Off, she has published Eat Up, about the pleasures of eating, as well as three cookery books: Crumb, Flavour and Cook As You Are.