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Why do we eat the way we eat now? The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social m edia. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels. 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? Paperback. Show more