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661: Ruby Tandoh Knows Why We All Eat This Way

Sep 26, 2025

Guest

Ruby Tandoh

Ruby Tandoh, a trailblazing writer and former Great British Bake Off finalist, dives into the complexities of modern food culture. She discusses how social constructs shape our tastes, highlighting the rise of bubble tea in the UK, influenced by social media. Ruby also critiques the impact of wellness trends on our culinary landscape, drawing parallels with historical beverages. Reflecting on the transformation of food media, she shares insights on the democratization of food careers and the evolution of restaurant influencers. A captivating look at food's cultural significance!

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ANECDOTE

Childhood Forages Shaped Her Taste

Ruby remembers as a child choosing novelty snacks over normal bakery cakes on errands for her parents.
That 'magpie' attraction to packaging and limited-edition items shaped her interest in food culture.

insights

INSIGHT

Taste Is Socially Constructed

Ruby reframed taste as a social and mediated phenomenon rather than purely biological or personal.
She tracked trends to media, economic, and demographic systems that shape what becomes popular.

insights

INSIGHT

Bubble Tea As A Trend Case Study

Bubble tea exemplifies how taste spreads through a nexus of demographics, economics, property, and social media.
Its UK rise shows trends require infrastructure, migration patterns, and platform timing to explode.

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Ruby's Early Food Memories and Shelf Magnetism

00:51 • 3min

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First Impressions of U.S. Grocery Culture

04:21 • 1min

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Origins of All Consuming and Social Taste

05:50 • 4min

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Why Bubble Tea Exemplifies Global Taste Spread

09:36 • 2min

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Boba Adaptations and Local Meaning

Including Tradwife Culture and Food's Gendered Histories

15:57 • 4min

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Archives, Ebony, and Black Domestic Aspirations

20:24 • 12sec

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Wellness Drinks Are Historic, Not New

20:36 • 55sec

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The Rise of Restaurant Influencers Through History

21:31 • 4min

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Criticism, Allegiances, and the Pandemic Effect

25:57 • 14sec

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Ice Cream and Product Boom Periods

26:11 • 3min

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Retail Food Innovation Outpacing Restaurants

29:18 • 24sec

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Inventive Manufacturing: Cornetto's Chocolate Lining

29:42 • 2min

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Wimpy and British Mistranslations of American Food

31:30 • 3min

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American Food Influence and Texan Barbecue in London

35:00 • 2min

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Revisiting The Great British Bake Off

37:01 • 3min

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How Bake Off Changed Amateurism in Food Media

39:44 • 2min

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Food Culture Becoming Mainstream Media

Rapid Fire: Favorite Sweets, Cookbooks, and Influencers

44:55 • 2min

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Cookbooks, Fictional Food Scenes, and Research Challenges

46:32 • 2min

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Fall Cookbook Previews Introduction

48:05 • 57sec

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Hedy McKinnon's Salad Creativity

49:01 • 2min

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Hannah Taylor's Southern Home Cooking

50:35 • 1min

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Padma Lakshmi's All-American Culinary Mosaic

51:50 • 1min

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Samin Nasrat's Good Things: Community and Cooking

53:10 • 2min

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Cassie Young's Bold Asian Takeout Reimagining

55:12 • 1min

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Allison Roman's Savory Evolution

56:20 • 2min

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Tony Chapman's Cozy Comfort Classics

Cozy Classics You'll Cook Always and Forever

Tony Chapman

Bad Bitch in the Kitchen

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Cassie Young

Adventures in good eating

Duncan Hines

Linger, Salad, Sweets, and Stories to Savor

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Hedy McKinnon

Measure with Your Heart

• Mentioned in 28 episodes

Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

Samin Nosrat

Salt, Fat, Acid, Heat is a culinary guide that focuses on mastering the four essential elements of good cooking: salt, which enhances flavor; fat, which delivers flavor and generates texture; acid, which balances flavor; and heat, which determines the texture of food. Written by Samin Nosrat, this book bridges the gap between home and professional kitchens with its simple yet revolutionary philosophy. It includes 100 essential recipes, dozens of variations, and vibrant illustrations by Wendy MacNaughton. The book is designed to empower readers to become more confident and creative in the kitchen, regardless of their skill level.

Something for Nothing?

David Hunt

#4651

• Mentioned in 7 episodes

Good Things

Samin Nosrat

Aya Brackett

Good Things is an essential guide to cooking and living, offering more than 125 of Samin Nosrat's favorite recipes that she loves to cook for herself and friends. The book includes recipes like comforting tomato soup, ricotta custard pancakes, and a showstopping roast chicken, along with tips and techniques to enhance cooking experiences. It captures the warmth and creativity that makes cooking a source of delight and comfort.

#16362

• Mentioned in 2 episodes

We Have Always Lived in the Castle

Shirley Jackson

The novel is narrated by Mary Katherine 'Merricat' Blackwood, who lives with her older sister Constance and their ailing Uncle Julian. The family is ostracized by the local community due to a tragic event in their past. When their cousin Charles arrives, he disrupts their isolated life, leading to a series of ominous and destructive events. The novel explores themes of isolation, family secrets, and the sinister undercurrents of small-town life. It culminates in a dramatic fire and the subsequent rebuilding of the sisters' lives, highlighting their resilience and love for each other.

#70637

All-Consuming

Why We Eat the Way We Do

Ruby Tandoh

Ruby Tandoh's 'All-Consuming' is a collection of essays that delves into various aspects of food culture. The book explores topics such as the commodification of food, the politics of eating, and the role of food in shaping identity. Tandoh offers insightful commentary on food trends, marketing strategies, and the ways in which we relate to food on a personal and societal level. 'All-Consuming' combines personal anecdotes with cultural criticism, inviting readers to reconsider their relationship with food and its broader implications. Through engaging prose and thoughtful analysis, Tandoh provides a fresh perspective on the complex world of food and eating.

Ruby Tandoh is a writer and baker based in London. A finalist on season four of The Great British Bake Off, she’s written several smart and singular books, including the fantastic new book All Consuming: Why We Eat the Way We Eat Now. It’s an incredible exploration of taste as a social construct that traces the historic and cultural context behind contemporary food culture. Today on the show, we go deep on Ruby’s research and reporting process, plus her take on where we’re at in food culture today.

Also on the show Aliza and Matt talk about some exciting fall cookbooks landing in bookstores soon. These include: Linger: Salads, Sweets and Stories to Savor: A Cookbook, Measure with Your Heart: Southern Home Cooking to Feed Your Family and Soul, Padma's All American: Tales, Travels, and Recipes from Taste the Nation and Beyond, Good Things, Bad Bitch In the Kitchen, Something from Nothing, Everything's Good: Cozy Classics You'll Cook Always and Forever.

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