Bee Wilson
Bee Wilson
Beatrice Dorothy "Bee" Wilsonis a British food writer, journalist and historian and the author of five books on food-related subjects...
NationalityBritish
ProfessionJournalist
Date of Birth7 March 1974
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When someone watches us eating, we feel exposed. We might also harbor a suspicion that the person staring wants to steal food from our plate. The taboo, in any case, is long-standing.
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What strikes me, the more I cook, is that the best recipes are ones where the basic anatomy is so sound it will survive multiple adjustments. When a recipe has good bones, you can change the seasoning, double the garlic, swap lime for lemon, and it still turns out delicious.
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Years ago, during a John Grisham phase, I tried to pinpoint exactly why I found Grisham's often predictable legal thrillers quite so comforting. The best answer I could come up with was the frequency with which Grisham tells us that his lead characters are sipping coffee. When it comes to food and drink, predictability can console.
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When we consume vastly more protein than we need, our kidneys struggle to process it, resulting in protein in the urine. Too much protein from meat may also contribute to kidney stones.
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A recipe is not an exact formula, but it does need a certain structure. When the bones are right, you can dress it in many ways.
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I'd rather have a good food - lots and lots of different varieties of good foods - than search for something perfect.
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Restaurant critics all struggle with the difficulty of writing about eating without resorting to the word 'delicious' and its synonyms.
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There's a new dividing line in olives: between those who prefer Nocellara to all other varieties, and the people who have never tasted them.
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I appreciate recipes that tell you what can be changed and what must remain fixed. 'The Zuni Cafe Cookbook' by the late Judy Rodgers is superb at this.
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In 2009, it was forecast that the number of single-person households would increase by two million in 10 years, suggesting that social isolation will only get worse.
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In the right circumstances, I'm a big fan of eating alone. Often, on a Sunday evening, I go to a yoga class whose charm is largely that it gives me an alibi to avoid cooking family supper for once. I return to have boiled eggs and soldiers in silence with a book. Bliss.
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In theory, food writing is an aid or a prelude to actual meals: you read a recipe, and then you cook. In practice - in a 'paradox' that Michael Pollan, among others, has identified - our current gastronomic fantasies, particularly on TV, have coincided with a decline in home cooking.
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Learning to cook in the 1990s, I thought 'proper olives' meant black. The benchmark was Kalamata from Greece: purple-black with an almost mushroomy depth of flavour. Other fine examples were tiny Coquilles from Nice and plump round Tanches from Nyons.
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One of the rudest things you can do, food-wise, is to stare at someone in the act of eating. It draws attention to the unseemly fact that eating is a bodily function - like animals, we are trapped by our hungers, but we do our best to disguise them with such civilized props as menus and forks.