Bee Wilson
Bee Wilson
Beatrice Dorothy "Bee" Wilsonis a British food writer, journalist and historian and the author of five books on food-related subjects...
NationalityBritish
ProfessionJournalist
Date of Birth7 March 1974
coconut cream protein substance
Protein bars, protein flapjacks, protein granola, protein ice cream and protein coconut water... To look at the health-food aisles, you'd think that protein was a substance no one could overeat. Even bread now comes in protein-enriched form.
born children memory partly perfume since smell spices sure winter yearning
One thing I always make - and I'm sure this is partly to do with memory and yearning and because I've made it ever since my children were born - I make gingerbread every year. And it's partly just the perfume of the spices in the house, makes it smell like winter to me.
eat food imaginary life pleasure strange
One of the strange things about imaginary food is that it allows us to take pleasure in reading about things that we would never want to eat in real life.
act attention best bodily civilized disguise draws fact function props stare trapped
One of the rudest things you can do, food-wise, is to stare at someone in the act of eating. It draws attention to the unseemly fact that eating is a bodily function - like animals, we are trapped by our hungers, but we do our best to disguise them with such civilized props as menus and forks.
almost benchmark cook depth examples fine learning meant round tiny
Learning to cook in the 1990s, I thought 'proper olives' meant black. The benchmark was Kalamata from Greece: purple-black with an almost mushroomy depth of flavour. Other fine examples were tiny Coquilles from Nice and plump round Tanches from Nyons.
actual aid among current decline food home identified michael prelude
In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking.
alibi alone avoid charm class cooking eating eggs family fan gives largely return soldiers sunday supper whose yoga
In the right circumstances, I'm a big fan of eating alone. Often, on a Sunday evening, I go to a yoga class whose charm is largely that it gives me an alibi to avoid cooking family supper for once. I return to have boiled eggs and soldiers in silence with a book. Bliss.
forecast households increase million suggesting
In 2009, it was forecast that the number of single-person households would increase by two million in 10 years, suggesting that social isolation will only get worse.
eat favor good kept meal saying separate vegan
I like quinoa. I like gingerbread. I feel they should be kept separate. I'm not in favor of this thing of making kind of raw, vegan chocolate cake and saying it's as good as chocolate cake. I mean, just eat cake and be done with it. And then have a separate meal of quinoa.
changed judy recipes remain
I appreciate recipes that tell you what can be changed and what must remain fixed. 'The Zuni Cafe Cookbook' by the late Judy Rodgers is superb at this.
eat foods human learned life regularly starts tastes year
All the foods that you regularly eat are ones that you learned to eat. Everyone starts life drinking milk. After that, it's all up for grabs. From our first year of life, human tastes are astonishingly diverse.
people tasted
There's a new dividing line in olives: between those who prefer Nocellara to all other varieties, and the people who have never tasted them.
critics difficulty word
Restaurant critics all struggle with the difficulty of writing about eating without resorting to the word 'delicious' and its synonyms.
food foods good lots rather search
I'd rather have a good food - lots and lots of different varieties of good foods - than search for something perfect.