Julie Fowells (Jacket photograph) New York: Basic Books, 2015. First Printing [Stated]. Hardcover. xxxii, 319,  pages. Some small illustrations. Include Preface, Introduction, Epilogue (This Is Not Advice), Acknowledgments, Notes, Further Reading, Bibliography, and Index. Chapters cover Likes and Dislikes; Memory; Children's Food; Feeding; Brothers and Sisters; Hunger; Disorder; and Change. This is a fascinating, at times provocative, investigation into how and why we eat what we do, how food can be both medicine and poison, and a call-to-arms manifesto to make eating guiltlessly pleasurable for all. This book is a brilliant study of how we form our food preferences and how we may be able to change them. Beatrice Dorothy "Bee" Wilson (born 7 March 1974) is a British food writer, journalist and the author of seven books on food-related subjects as well as a campaigner for food education through the charity TastEd. She writes the 'Table Talk' column for the Wall Street Journal. Wilson's book First Bite: How We Learn to Eat was a change of direction. It was the first of Wilson's books to address the practical psychology of eating rather than the history of food. Its main thesis is that human food habits are learned, from childhood onwards, and that they can also be relearned or unlearned at any age. 'The wonderful secret of being an omnivore is that we can adjust our desires, even late in the game'. First Bite won the Special Commendation Award at the Andre Simon Food and Drink Awards and Food Book of the Year at the Fortnum & Mason Food and Drink Awards. That book was described in the Financial Times as being "about the pleasure of eating and how we can reconnect with this" We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a portion is and how sweet is too sweet. We learn to enjoy green vegetables or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives. Condition: Very Good / Very good.
Keywords: Food, Feeding, Hunger, Nutrition, Memory, Eating Disorder, Anorexia, Obesity, Diet, Preferences, Likes, Dislikes, Meal Planning, Parenting, Self-regulation, Sensory Exploration