A event on Saturday 6th September. The event starts at 19:00.
*THIS EVENT IS NOW SOLD OUT*
Saturday 6th September 2025, 7pm
Storysmith, 236 North Street, Bristol, BS3 1JD
Doors: 6.45pm
Talk starts: 7pm
We are delighted to confirm that food icon and author of the greatest series ever written on ice cream, Ruby Tandoh, will be joining us to discuss her highly anticipated new book, All Consuming: Why We Eat the Way We Eat Now. Even reading the contents page of this major new work on our Current Culinary Moment is niggling at both brain and tummy: Bubble Tea! Hype queues! Tiktok! Viennetta! Wimpy, for chrissakes!!
Ruby will be in conversation with one of our favourite memoirists, the amazing Amy Key! (If you haven’t read Arrangements In Blue then sweet child, you’re behind.) Don’t miss a Saturday night in the fine company of two fine minds, discussing the most indispensable takes on why this is such a weird and exciting time to eat food.
Tickets include a glass of wine. Pre-order your copy of All Consuming (rrp £18.99 ) for a special discounted price with your ticket, then collect on the night!
ABOUT RUBY TANDOH
Ruby Tandoh is a food writer who has written for, among others, the New Yorker, Guardian, Vittles and Vice. She has published Eat Up!, about the pleasures of eating, as well as three cookery books: Crumb, Flavour and Cook As You Are.
Picture credit: Eva Pentel
ABOUT ALL CONSUMING
‘Fascinating, funny and devastatingly honest, a must-read on modern food culture in all its technicolour cheese-drenched glory’ Felicity Cloake
‘Ruby is a rare and singular voice. I loved this book’ Anna Jones
‘Ruby Tandoh’s sharp, insightful investigation into our evolving mass food cultures – the influences and drivers, weird excesses and absurdities – is a fascinating, sometimes shocking, eye-opener that is also brilliantly funny’ Claudia Roden
‘Witty and profound, informative and original’ Bee Wilson
‘A brilliant and engrossing investigation of what really shapes our desires when it comes to food, and a sharp riposte to culinary romanticism’ Fuchsia Dunlop
‘Brilliant … this book is for anyone who loves food, and wants the curtain lifted on why we love the things we do’ Rukmini Iyer
‘Completely dazzling in its scope, rigour, wit and savage, enlivening intellect. As a tour guide, Tandoh is brutally unsparing but infectiously passionate’ Jimi Famurewa
Being into food – following and making it, queuing for it and discussing it – is no longer a subculture. It’s become mass culture, and a national obsession. Our food culture is more expansive and chaotic by the day. Recipes aren’t passed from hand to hand; they’re on TV and in newspaper supplements, flooding YouTube and social media. Our tastes
are painstakingly engineered in food factories, shaped by supermarket shelves and hacked by craveable Instagram recipes.
Ruby Tandoh’s startlingly original analysis of today’s food landscape traces the roots of this extraordinary transformation over the past seventy-five years, examining the social, economic, demographic and technological forces shaping the foods that we hunger for today.
As she explores the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and qualities of the perfect dinner party, Tandoh’s laser-sharp and wry investigation leaves her questioning her tastes and ours: are they, in fact, our own?
ABOUT AMY KEY:
Amy Key is a writer based in London. She is the author of Arrangements in Blue (Jonathan Cape, 2023), chosen as a Book of the Year by The Sunday Times, Independent, Irish Times and Granta and shortlisted by Foyles for their Non Fiction Book of the Year 2023. She is also the author of two collections of poetry, Luxe (Salt, 2013) and Isn’t Forever (Bloodaxe, 2018), which was a Poetry Book Society Wild Card Choice and a book of the year in the Guardian, New Statesman, Times and Irish Times. Her poems have been widely published and anthologised, and her essays have appeared in the collections At The Pond (2019) and By the River (2024) published by Daunt, as well as Granta, Vogue, The Poetry Review and elsewhere.
ACCESS INFO: storysmithbooks.com/access/
Entry requirements: no age restrictions
Saturday 6th September 2025, 7pm
Storysmith, 236 North Street, Bristol, BS3 1JD
Doors: 6.45pm
Talk starts: 7pm
We are delighted to confirm that food icon and author of the greatest series ever written on ice cream, Ruby Tandoh, will be joining us to discuss her highly anticipated new book, All Consuming: Why We Eat the Way We Eat Now. Even reading the contents page of this major new work on our Current Culinary Moment is niggling at both brain and tummy: Bubble Tea! Hype queues! Tiktok! Viennetta! Wimpy, for chrissakes!!
Ruby will be in conversation with one of our favourite memoirists, the amazing Amy Key! (If you haven’t read Arrangements In Blue then sweet child, you’re behind.) Don’t miss a Saturday night in the fine company of two fine minds, discussing the most indispensable takes on why this is such a weird and exciting time to eat food.
Tickets include a glass of wine. Pre-order your copy of All Consuming (rrp £18.99 ) for a special discounted price with your ticket, then collect on the night!
ABOUT RUBY TANDOH
Ruby Tandoh is a food writer who has written for, among others, the New Yorker, Guardian, Vittles and Vice. She has published Eat Up!, about the pleasures of eating, as well as three cookery books: Crumb, Flavour and Cook As You Are.
Picture credit: Eva Pentel
ABOUT ALL CONSUMING
‘Fascinating, funny and devastatingly honest, a must-read on modern food culture in all its technicolour cheese-drenched glory’ Felicity Cloake
‘Ruby is a rare and singular voice. I loved this book’ Anna Jones
‘Ruby Tandoh’s sharp, insightful investigation into our evolving mass food cultures – the influences and drivers, weird excesses and absurdities – is a fascinating, sometimes shocking, eye-opener that is also brilliantly funny’ Claudia Roden
‘Witty and profound, informative and original’ Bee Wilson
‘A brilliant and engrossing investigation of what really shapes our desires when it comes to food, and a sharp riposte to culinary romanticism’ Fuchsia Dunlop
‘Brilliant … this book is for anyone who loves food, and wants the curtain lifted on why we love the things we do’ Rukmini Iyer
‘Completely dazzling in its scope, rigour, wit and savage, enlivening intellect. As a tour guide, Tandoh is brutally unsparing but infectiously passionate’ Jimi Famurewa
Being into food – following and making it, queuing for it and discussing it – is no longer a subculture. It’s become mass culture, and a national obsession. Our food culture is more expansive and chaotic by the day. Recipes aren’t passed from hand to hand; they’re on TV and in newspaper supplements, flooding YouTube and social media. Our tastes
are painstakingly engineered in food factories, shaped by supermarket shelves and hacked by craveable Instagram recipes.
Ruby Tandoh’s startlingly original analysis of today’s food landscape traces the roots of this extraordinary transformation over the past seventy-five years, examining the social, economic, demographic and technological forces shaping the foods that we hunger for today.
As she explores the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and qualities of the perfect dinner party, Tandoh’s laser-sharp and wry investigation leaves her questioning her tastes and ours: are they, in fact, our own?
ABOUT AMY KEY:
Amy Key is a writer based in London. She is the author of Arrangements in Blue (Jonathan Cape, 2023), chosen as a Book of the Year by The Sunday Times, Independent, Irish Times and Granta and shortlisted by Foyles for their Non Fiction Book of the Year 2023. She is also the author of two collections of poetry, Luxe (Salt, 2013) and Isn’t Forever (Bloodaxe, 2018), which was a Poetry Book Society Wild Card Choice and a book of the year in the Guardian, New Statesman, Times and Irish Times. Her poems have been widely published and anthologised, and her essays have appeared in the collections At The Pond (2019) and By the River (2024) published by Daunt, as well as Granta, Vogue, The Poetry Review and elsewhere.
ACCESS INFO: storysmithbooks.com/access/
Entry requirements: no age restrictions
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