Bee Wilson is a food writer and historian. Her books include Consider the Fork: A History of How We Cook and Eat and, most recently, First Bite: How We Learn to Eat (Fourth Estate), about the psychology of eating and how we can change our diets for the better, which won the Fortnums food book of the year 2016 and Special Commendation at the Andre Simon awards. She writes (on food and other subjects including biography and film) for a wide range of publications including The London Review of Books, The Guardian, The New York Times and Borough Market Blogs.  In 2016, she won the food writer of the year award from The Guild of Food Writers for articles in The Times Literary Supplement and The Happy Reader. She regularly appears on the radio in both the UK and US and is the Chair of the Oxford Symposium on Food and Cookery. She has three children and lives in Cambridge.
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Preference as the Missing Link in Food Policy
We won’t build a more diverse food system until we help people develop more diverse preferences. At the moment, our food system is suffering from lack of diversity both at the level of supply and of demand.
July 19, 2019
