Best of Think '25: Why everybody is a foodie now

The Joy of Cooking, initially self-published by Irma S. Rombauer in 1931, has become a cornerstone of American cooking. The book was compiled from recipes Rombauer perfected as a homemaker, cooking class teacher, and hostess. It features a conversational style, making it accessible to middle-class home cooks. The cookbook includes a wide range of recipes, from basic dishes to more complex preparations, along with practical advice on cooking techniques and etiquette. Over the years, it has been revised and expanded, with the latest edition in 2019 including modern cooking techniques and new recipes developed by John Becker and Megan Scott, Irma's great-grandson and his wife.

Ruby Tandoh's 'All-Consuming' is a collection of essays that delves into various aspects of food culture. The book explores topics such as the commodification of food, the politics of eating, and the role of food in shaping identity. Tandoh offers insightful commentary on food trends, marketing strategies, and the ways in which we relate to food on a personal and societal level. 'All-Consuming' combines personal anecdotes with cultural criticism, inviting readers to reconsider their relationship with food and its broader implications. Through engaging prose and thoughtful analysis, Tandoh provides a fresh perspective on the complex world of food and eating.