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Bee Wilson

20 Podcast Episodes

Latest 4 Feb 2023 | Updated Daily

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Bee Wilson - Voorgesneden mango stompt onze zintuigen af. Tijd om bij zinnen te komen

De Correspondent

Proeven, horen, zien, ruiken, voelen: nergens gebruiken we onze zintuigen zo veel als bij eten. Maar de moderne mens heeft de functie van veel van onze zintuigen uitbesteed aan de voedselindustrie, en dat komt die industrie bijzonder goed uit. Lees hier het artikel: https://decorrespondent.nl/13264/voorgesneden-mango-en-bezorgmaaltijden-stompen-onze-zintuigen-af-tijd-om-bij-zinnen-te-komen/39943677752880-8f444d03 Nieuw: de Correspondent-luisterapp! Vanaf nu kun je voor de beste en meest privacyvriendelijke luisterervaring terecht in de Correspondent-app. Ontdek 500+ shows en verhalen en ga in gesprek met je favoriete correspondenten. Download de app snel in de app-store! Geen lid? Maak ook onafhankelijke journalistiek mogelijk en krijg toegang tot de app: corr.es/wordlid. Productie : Julius van Ijperen en Jacco Prantl Voor vragen, opmerkingen of suggesties mail naar post@decorrespondent.nl

22mins

14 May 2022

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Bee Wilson - Voorgesneden mango stompt onze zintuigen af. Tijd om bij zinnen te komen

De Correspondent leest voor

Proeven, horen, zien, ruiken, voelen: nergens gebruiken we onze zintuigen zo veel als bij eten. Maar de moderne mens heeft de functie van veel van onze zintuigen uitbesteed aan de voedselindustrie, en dat komt die industrie bijzonder goed uit. Lees hier het artikel: https://decorrespondent.nl/13264/voorgesneden-mango-en-bezorgmaaltijden-stompen-onze-zintuigen-af-tijd-om-bij-zinnen-te-komen/39943677752880-8f444d03 Nieuw: de Correspondent-luisterapp! Vanaf nu kun je voor de beste en meest privacyvriendelijke luisterervaring terecht in de Correspondent-app. Ontdek 500+ shows en verhalen en ga in gesprek met je favoriete correspondenten. Download de app snel in de app-store! Geen lid? Maak ook onafhankelijke journalistiek mogelijk en krijg toegang tot de app: corr.es/wordlid. Productie : Julius van Ijperen en Jacco Prantl Voor vragen, opmerkingen of suggesties mail naar post@decorrespondent.nl

22mins

14 May 2022

Similar People

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Alys Fowler & Bee Wilson: The Woman Who Buried Herself

London Review Bookshop Podcast

In ​The Woman Who Buried Herself (Hazel Press) Alys Fowler takes us deeper and deeper into, and under the soil, until there is no longer a separation. This story emerged like a fairy tale told to her during long hours daydreaming whilst weeding, in a sense it is her garden’s own tale which ventures into mythic realms, exploring the seen and unseen, mysteries of science, the animal and the organic in consciousness of life and love.Fowler was reading from the book and in discussion with Bee Wilson, LRB contributor and the author of the recent The Way We Eat Now (Harpercollins). Hosted on Acast. See acast.com/privacy for more information.

57mins

16 Feb 2022

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Consider the Fork with Bee Wilson

Amy's Table

In Consider the Fork, award-winning food writer Bee Wilson takes readers on a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of objects we often take for granted.

11mins

24 Feb 2021

Most Popular

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Bee Wilson

Fortnum's Hungry Minds

The power of food, and the intensely personal relationship we have with it, has come to define more than just our waistlines. Today, it is an extension of our identities; a sense-fuelled tool we can utilise to nourish and nurture, empower and please. Joining Tom Parker Bowles for this deep dive into the psychology of food is award-winning journalist, author and historian Bee Wilson, who, having written four critically acclaimed books – including Consider the Fork: A History of How We Cook and Eat (Fortnum & Mason’s Food Book of the Year, 2016) and First Bite: The Way We Eat Now – offers fascinating insight into the culture of consumption.Here, they debate how to positively tackle the modern obesity crisis; reflect on the transformative, joyful nature of cooking; and discuss how the post-lockdown landscape is shaping a positive future for British produce. See acast.com/privacy for privacy and opt-out information.

46mins

27 Aug 2020

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Bee Wilson: Food, the Vital Frontier

First Thought

In this episode, celebrated food writer Bee Wilson joins Catherine Cleary, journalist and food writer with The Irish Times, to discuss our evolving relationship with food and the way we live (and eat) now. Bee Wilson is a journalist and historian and the author of five books on food-related subjects, the most recent being The Way We Eat Now: Strategies for Eating in a World of Change (2019). She has been described by Jane Kramer of the New Yorker as having “the kind of narrative charm that could carry large chunks of scholarship; weave them together; sprinkle them with asides, experiences, suppositions, and strong opinions; and entertain you.” Bee Wilson is chair of the Oxford Symposium on Food and Cookery. This First Thought Talk was recorded in front of a live audience at NUI Galway as part of Galway International Arts Festival’s Autumn 2019 First Thought Talks programme https://www.giaf.ie/talks/food-the-vital-frontier

55mins

28 Jul 2020

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The Way We Eat Now: Strategies for Eating in a World of Change. By Bee Wilson🍴

Hungry Books

Hungry Books is presented by: Rocio Carvajal Food history writer, cook and author. . Episode 5 This book by award wining author Bee Wilson is a masterclass in food studies, consumption habits, and a great introduction to food economics, it is uncomfortably relentless at providing hard evidence about how little control we have on our lives and the way politics and economics rule our world, our plates and our health. The Way We Eat Now: Strategies for Eating in a World of Change also guides us with compelling arguments, examples and clarity to foster our ability to develop new skills, learn to feed ourselves and others, and take pleasure in eating foods and doing things that are good for us. 📕 Get the Book!: https://amzn.to/38yRUFP ——————————————————— Links mentioned on today’s episode: 🔗 Interview with Douglas Cullen: t.ly/JLpK2 🔗 Oxford food symposium podcast: https://www.oxfordsymposium.org.uk/podcasts/ 🔗 Course: The New Nordic Diet - from Gastronomy to Health t.ly/N6RBe 🔗Bee Wilson talking at Galway International Arts Festival: https://www.youtube.com/watch?v=6Ocvf5KWJXs 🔗Consider the Fork: A History of How We Cook and Eat: https://amzn.to/2U5CLGY 🔗Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee: https://amzn.to/3aXlFSv 🔗Bee Wilson’s instagram https://www.instagram.com/kitchenbee/ | Twitter https://twitter.com/kitchenbee?lang=en ——————————————————— Find me here: 📸 Instagram: https://www.instagram.com/hungrybookspodcast/ + https://www.instagram.com/rocio.carvajalc/ 🐦 http://www.twitter.com/rocio_carvajalc 🌐web: www.passthechipotle.com/hungrybooks 📧 email: hello@passthechipotle.com 🙌🏽 Support this show with a donation: Buy me a cup of coffee! ☕ Hungry Books uses Amazon affiliated links, every time you purchase a book you also help the show!

49mins

16 Mar 2020

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Bee Wilson, edulcorants naturals i els estralls del temporal Gloria

Un restaurant caníbal a Berlín

Descobrim la producció llibretera de la historiadora britànica Bee Wilson, especialitzada en gastronomia i alimentació, que explica com es construeixen els gustos i tracta problemes contemporanis controvertits sobre la nostra manera de relacionar-nos amb el menjar. En parlem amb el nostre llibreter de capçalera de La Central del Raval, Nacho Borraz (@librosalabrasa). El dàtil és una llaminadura natural i una de les noves tendències en edulcorants. Ho explica Toni Massanés, director de la Fundació Alícia, amb qui també analitzarem com ha afectat les collites el pas del temporal Gloria. El cantant Litus rememora la seva magdalena de Proust; el crític gastronòmic Philippe Regol ens descobreix Soluna, un restaurant japonès diferent on no serveixen sushi, i la propina la deixa Maria Costa des de Cal Rosal, al Berguedà.

37mins

9 Feb 2020

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012 - "The Way We Eat Now" von Bee Wilson

Zwischen zwei Deckeln

2020 geht Zwischen zwei Deckeln in sein zweites Kalenderjahr. Und passend zu Weihnachten und Silvester sprechen wir in der ersten Episode des Jahres über das Essen: In „The Way We Eat Now“ zeigt Bee Wilson, wie es dazu kommen konnte, dass viele von uns zu viele Kalorien und zu wenig Nährstoffe essen. ShownotesThe Way We Eat Now (Verlagswebsite)Barry Popkin (englischsprachige Wikipedia)Jäger und Sammler (deutschsprachige Wikipedia)Great Famine (englischsprachiges Youtube-Video)ourworldindata.org (Max Roser&Hannah Ritchie) zu Hunger (englischsprachig)Nils zu Max Roser und Co. auf seinem BlogEU-Agrarsubventionen (nabu.de)„Bolivien: Der Fluch des Quinoa-Booms“ (spiegel.de)Bananas Are Losing the War on Fungus (englischsprachiges SciShow-Video auf Youtube)Was ist Decision Fatigue – Und wie wehre ich mich dagegen? (psychologie-einfach.de)Zum Thema Nudging: „Ich finde es ganz nett, so manipuliert zu werden“ (Interview auf brandeins.de)“Du isst, was Du bist” – Ein soziologischer Kommentar zum Essen als Gegenstand sozialer Differenzierung am Beispiel der Fernsehserie “Das Perfekte Dinner” (soziologieblog)Soylent (Firmenwebsite)Soylent Green (Wikipedia)Die Lebensmittelampel kommt (tagesschau.de)Mehr BücherRichard Sennett: Handwerk (perlentaucher.de)Hartmut Rosa: Resonanz (Folge 001 dieses Podcasts)Alain de Botton: Religion für Atheisten (Folge 011 dieses Podcasts)Michael Pollan: In Defense of Food (Website des Autoren)Samin Nosrat: Salz. Fett. Säure. Hitze. (Verlagswebsite)Jonathan Safran Foer: Tiere essen (Verlagswebsite)Karen Page und Andrew Dornenburg: Das Lexikon der Aromen- und Geschmackskombinationen und Vegetarische Aroma-Bibel (jeweils Verlagswebsite)Journal Culinaire: Ausgabe 15 „Brot backen“ (Homepage)George Ritzer: Die McDonaldisierung der Gesellschaft (Wikipedia)Quellen und soIntro und Outro der Episode stammen aus dem Stück Maxixe von Agustin Barrios Mangore, eingespielt von Edson Lopes (CC-BY).Das Umblättern zwischen den Teilen des Podcast kommt hingegen von hoerspielbox.de.Intro und Outro der Episode stammen aus dem Stück Maxixe von Agustin Barrios Mangore, eingespielt von Edson Lopes (CC-BY).Das Umblättern zwischen den Teilen des Podcast kommt hingegen von hoerspielbox.de.Der Beitrag 012 – „The Way We Eat Now“ von Bee Wilson erschien zuerst auf Zwischen zwei Deckeln.

57mins

16 Jan 2020

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E34: What does a peach sound like? with Bee Wilson

at the sauce

In this episode, Karis and Alex talk to food writer and historian, Bee Wilson. We talk the importance of making food part of education and how families can make time for good food. Listen to find out what a peach sounds like!You can read the show notes here: https://atthesauce.com/2019/12/22/what-does-a-peach-sound-like?-with-bee-wilson/ See acast.com/privacy for privacy and opt-out information.

42mins

22 Dec 2019

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