he Food Industry
The Taste Makers by Raffi Khatchadourian
This trip to the heart of the flavour industry is essential reading for anyone who wants to know how modern food gets its taste.
How to create the perfect cookie.
The Ketchup Conundrum by Malcolm Gladwell
Salty, sweet, sour, bitter, and umami; Heinz ketchup pushes all five of these primal buttons. How many things in the supermarket run the sensory spectrum the same way?
The Trouble with Fries
Fast food is killing us. Can it be fixed?
The Conching Rooms by John McPhee
Chocolate, far as the eye can see. Viscous, undulating, lukewarm chocolate, viscidized, undulated by the slurping friction of granite rollers rolling through the chocolate over crenellated granite beds at the bottoms of the pools.
The Perfect Milk Machine by Alexis Madrigal
How Big Data Transformed the Dairy Industry
The Notorious MSG by John Mahoney
The “umami” craze has turned a much-maligned and misunderstood food additive into an object of obsession for the world’s most innovative chefs.
The Way We Eat
The Guiltless Pleasure by Rick Bragg
There are two kinds of people in this world. The people who will tell you with a straight face that sometimes they just forget to eat, and then, there are the rest of us.
What if It's All Been a Big Fat Lie? Gary Taubes
The American medical establishment spent 30 years ridiculing Robert Atkins, accusing him of quackery and fraud, only to discover that the unrepentant Atkins was right all along.
Stone Soup By Elizabeth Kolbert
How the Paleolithic life style got trendy
Unhappy Meals by Michael Pollan
Eat food. Not too much. Mostly plants. That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be healthy.
Why Are We So Fat? by Elizabeth Kolbert
Men are now on average seventeen pounds heavier than they were in the late seventies, and for women that figure is even higher. Why?