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Bee Wilson
Beatrice Dorothy "Bee" Wilson FRSL is a British food writer and journalist. Until August 2024 she wrote the "Table Talk" column for The Wall Street Journal, and is also a campaigner for food education through the charity TastEd.
Beatrice Dorothy Wilson is the daughter of the writer A. N. Wilson and the academic Katherine Duncan-Jones. Her sister is the classicist Emily Wilson. She has said that she learned how to cook sitting at the kitchen table, reading her mother's cookbooks, starting with The Penguin Cookery Book.
She took an undergraduate degree in history at Trinity College, Cambridge, where she was taught by Orlando Figes, and graduated in 1992. She then received a master's degree in political science from the University of Pennsylvania while on a fellowship from the Thouron Award.[citation needed]
She earned her doctorate from Cambridge University for a dissertation on early French utopian socialism in 2002. In 1997, while still a graduate student, she appeared as a contestant on the BBC cooking show Masterchef, reaching the semi-final stage.
After a brief academic career as a research fellow in the history of ideas at St John's College, Cambridge, Wilson began writing a series of books linking food with wider themes of health, psychology and history.[citation needed]
In 2005, she published her first book: The Hive: the Story of the Honeybee and Us published by John Murray. The Independent called it a "sprightly hymn to the honeybee". It examined the human relationship with honeybees and the way in which the beehive has been used as a metaphor for human models of work, love, politics and life. It also included honey-based recipes.[citation needed]
Wilson's next book, in 2008, was Swindled: From Poison Sweets to Counterfeit Coffee – The Dark History of the Food Cheats. This was a history of food fraud from ancient times to the present day.[citation needed]
This was followed, in 2012, by Consider the Fork: A History of How We Cook and Eat. This was a history of kitchen technologies, from fire to ice, from pots and pans to knives; to the spork. It has been translated into Spanish, German, Italian, Korean and Portuguese. Wilson's publisher, Basic Books explains that "Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks".
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Bee Wilson
Beatrice Dorothy "Bee" Wilson FRSL is a British food writer and journalist. Until August 2024 she wrote the "Table Talk" column for The Wall Street Journal, and is also a campaigner for food education through the charity TastEd.
Beatrice Dorothy Wilson is the daughter of the writer A. N. Wilson and the academic Katherine Duncan-Jones. Her sister is the classicist Emily Wilson. She has said that she learned how to cook sitting at the kitchen table, reading her mother's cookbooks, starting with The Penguin Cookery Book.
She took an undergraduate degree in history at Trinity College, Cambridge, where she was taught by Orlando Figes, and graduated in 1992. She then received a master's degree in political science from the University of Pennsylvania while on a fellowship from the Thouron Award.[citation needed]
She earned her doctorate from Cambridge University for a dissertation on early French utopian socialism in 2002. In 1997, while still a graduate student, she appeared as a contestant on the BBC cooking show Masterchef, reaching the semi-final stage.
After a brief academic career as a research fellow in the history of ideas at St John's College, Cambridge, Wilson began writing a series of books linking food with wider themes of health, psychology and history.[citation needed]
In 2005, she published her first book: The Hive: the Story of the Honeybee and Us published by John Murray. The Independent called it a "sprightly hymn to the honeybee". It examined the human relationship with honeybees and the way in which the beehive has been used as a metaphor for human models of work, love, politics and life. It also included honey-based recipes.[citation needed]
Wilson's next book, in 2008, was Swindled: From Poison Sweets to Counterfeit Coffee – The Dark History of the Food Cheats. This was a history of food fraud from ancient times to the present day.[citation needed]
This was followed, in 2012, by Consider the Fork: A History of How We Cook and Eat. This was a history of kitchen technologies, from fire to ice, from pots and pans to knives; to the spork. It has been translated into Spanish, German, Italian, Korean and Portuguese. Wilson's publisher, Basic Books explains that "Technology in the kitchen does not just mean the Pacojets and sous-vide machines of the modern kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks".
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