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About
Chances are you probably eat food. It's a fairly long running trend.
Fast forward to the middle of last century and American food writer M.F.K. Fisher famously declared 'First we eat, then we do everything else'. Nothing could be truer today. We live in an era where food has become a national pastime and cultural obsession. From avid food bloggers and Netflix shows to rapid takeaways and celebrity cookbooks, it's difficult to think of a time when our love affair with food has ever been stronger, or our appetite hungrier.
Choice is everywhere, from petrol stations and corner shops to food delivery services and on demand apps. But what is really influencing us at these moments?
Moreish lifts the lid on the hidden secrets behind what we choose to eat – and why. Explore the influence of words in menu construction alongside the power of comfort food, why the first bite is not always with the eyes and how the worlds of sex, symbolism and animal instinct are simmering just beneath the surface in all of us.
Along the way we chew the fat with a range of food insiders, including restaurant owners, food tasters, packaging designers, psychologists, advertising agencies, film makers and food entrepreneurs. There are plenty of courses. Let's spill some beans.
Fast forward to the middle of last century and American food writer M.F.K. Fisher famously declared 'First we eat, then we do everything else'. Nothing could be truer today. We live in an era where food has become a national pastime and cultural obsession. From avid food bloggers and Netflix shows to rapid takeaways and celebrity cookbooks, it's difficult to think of a time when our love affair with food has ever been stronger, or our appetite hungrier.
Choice is everywhere, from petrol stations and corner shops to food delivery services and on demand apps. But what is really influencing us at these moments?
Moreish lifts the lid on the hidden secrets behind what we choose to eat – and why. Explore the influence of words in menu construction alongside the power of comfort food, why the first bite is not always with the eyes and how the worlds of sex, symbolism and animal instinct are simmering just beneath the surface in all of us.
Along the way we chew the fat with a range of food insiders, including restaurant owners, food tasters, packaging designers, psychologists, advertising agencies, film makers and food entrepreneurs. There are plenty of courses. Let's spill some beans.