Ruby Tandoh’s Recipe to Turn Food Culture into a Lab Coat Soap Opera
Ruby Tandoh, ex-Great British Bake Off contestant circa 2013, ditching the oven mitts for sociological slo-mo in her 2025 tome 'All Consuming'. Initially dreaming big — a food book spanning 'physiological to evolutionary' gastronomy with zero trend baggage — she flipped the script after a scrolling binge made her ask, ‘What food am I actually seeing?’ Center stage: TikTok’s Keith Lee, boba obsessions in the UK, and tradwives doing farm chores with flawless hair, all mixed with migration patterns and sterile laboratory drama. Meanwhile, cookbook skepticism runs deep — 'Jesus, no' to more recipes — as recipes evolve into SEO-friendly adjective vomit ('crispy, chewy, brothy') thanks to algorithms stalking your next meal. Also, shoutout to Mob Kitchen, proving British food is now 'creamy miso leeky beans' instead of suspected hospital food rumors. Books sell for $29 on Amazon, slightly discounted to $26.97 on Bookshop — because your tastebuds deserve a bargain, obviously.
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Ruby Tandoh went from Bake Off fame to dismantling food culture like a lab rat with a clipboard. Spoiler: it’s less soufflé, more sterile boardroom politics and boba migration. Nobody asked for 'crispy, chewy, brothy' adjectives but here we are, drowning in algorithmic recipe diarrhea.
Nothing screams ‘food revolution’ like debating whether boba bubbles or algorithmic adjectives run your dinner plans. We all wanted radical foodie wisdom; we got spreadsheets and migration charts instead. Pass the ‘crispy, chewy, lemony’ nonsense, please.
Tandoh’s new book proves the food scene isn’t about star chefs but about mid-level office drones deciding what you eat on a spreadsheet. If you thought cookbooks were dated, wait until recipes get written by SEO overlords with PhDs in hashtag optimization.
Source: Eater | Published: 9/9/2025 | Author: Bettina Makalintal
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