All consuming: why we eat the way we eat now

Introduction

Home cooking. Craving content, or, the unsubtle art of selling a recipe ; On the seventh day, they cooked, or, how newspaper supplements invented British foodies ; Allrecipes, or, the chaotic recipes of the realist's internet

Tastemakers. The critic hits the road, or, real influencers and where to find them ; Anatomy of a queue, or, the pleasures and pitfalls of hype restaurants ; I like bubble tea, or, the cultural ingredients of a global mega-trend

Everything but the recipe. Dream home, or, fantasy and feeding, from magazines to Instagram ; How not to use a cookbook, or, the power and limits of writing about food ; ‘Cook remaining 100 lobsters’, or, the modern cook's guide to entertaining

Impulse buy. Supermarket fugue, or, an experiential history of four superstores ; The ice cream age, or, how to invent a hit ice cream ; Tonic waters, or, the rise and rise of the magic wellness drink

Fast food. The automat is dead, or, on the past and future lives of food machines ; Wimpy, or, the good, the bad and the ugly of British American food

Epilogue.