Ruby Tandoh, the World's Best Lasagna,and how the internet is collectively changing what we all want to eat

Key takeaways

The internet significantly shapes our food experiences, often causing us to spend more time on food visually than through actual consumption.
The distinctions between traditional cookbooks and modern online recipes highlight a shift in how we approach cooking and food culture.
The phenomenon of food influencers creating viral trends showcases how social media drives the food landscape today.
Understanding food cravings can foster a deeper connection to shared culinary experiences, highlighting the impact of internet culture.

Summary

The Internet's Influence on Eating Habits

Ruby Tandoh discussions how the rise of digital platforms has drastically shifted the way we engage with food content. She points out that many people now spend more time consuming food visually through screens than actually eating. The overwhelming flood of food content, especially on social media, has, according to Tandoh, distorted our relationships with food, making her want to explore, understand, and help others navigate this landscape more thoughtfully.

Recipes: Old School vs. New School

A critical discussion on the evolution of recipes, driven by the internet. Tandoh contrasts traditional cookbooks—filled with curated recipes and culinary philosophies—with modern online recipes that prioritize aesthetic appeal and social media visibility. She highlights how platforms like AllRecipes functioned as a prior model of user-generated content but now face competition from visually focused sites that focus on viral appeal, like Mob Kitchen.

The Rise of Food Influencers and Viral Trends

Tandoh and the hosts engage in a lively conversation regarding food trends perpetuated by influencers, highlighting figures like Keith Lee, who has gained immense popularity through TikTok food reviews. The conversation touches upon the phenomenon of seeking out viral food experiences, even if those experiences might not always translate into enjoyable real-life flavors. Tandoh critiques the hollow nature of some trends while reminiscing about past food culture.

Understanding Our Food Choices and Cravings

Toward the end of the episode, Tandoh reflects on her journey and examines how collective internet culture influences personal cravings. She concludes that our appetites are interconnected with broader trends and that it does not diminish their uniqueness but rather situates them within a rich tapestry of shared culinary history.

Show notes

The internet decides what's for dinner.

Ruby Tandoh is the author of the new book, All Consuming: Why We Eat the Way We Eat Now. A stint on the Great British Bake Off when she was in college launched her into the world of cookbooks — increasingly irrelevant in a world where we're more likely to turn to Google for a recipe than turn to our bookshelves — and provided her an education in how pop culture stokes our cravings. She takes Ben and Amory on a journey from the surprising history of AllRecipes and the "world's best lasagna," to the TikTok food trends of today. (Spoiler: they don't always taste particularly good.)

Show notes:

All Consuming: Why We Eat the Way We Eat Now

Credits: This episode was produced by Grace Tatter and hosted by Ben Brock Johnson and Amory Sivertson. It was edited by Meg Cramer. Mix and sound design by Emily Jankowski.