Is the internet choosing your food?

On this episode

About this episode

Recipes online seem to have all become… kind of the same. They're described in lots of words that end in y – creamy, jammy, lemony – and they tend to use lots of globally sourced pastes like miso, gochujang and harissa. The luscious photos and videos that accompany them border on erotic. But how did this become the norm? What has the internet done to our palates – and what do today's tastes say about us? To find out, Brittany is joined by Ruby Tandoh , cookbook writer and the author of All Consuming: Why We Eat the Way We Eat Now . (00:00) Why online recipes all seem the same (01:59) What shapes our tastes? (03:28) How food influencers capture your attention (06:53) 'Twist culture': why…