Is the internet choosing your food?

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.For more episodes about food culture and how we eat, check out:It's healthy to eat your feelings. Here's why.Is your city shaped by yuppie taste?The heavy weight of diet cultureSupport public media with NPR+ and enjoy perks for over 25 podcasts like this one. This show’s perks include sponsor-free listening. Learn more at plus.npr.org.See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy