Every three or four weeks I plan to post my review of a book that relates to processed food in some fashion. If you wish to purchase the item from Amazon, click on the image of the book cover. A disclosure statement on my role as an Amazon Associate is available on a separate page. See below a list of those reviews that have been posted to date:
Molecules, Microbes and Meals: The Surprising Science of Food by Alan Kelly posted February 4, 2020.
Future Foods: How Modern Science is Transforming the Way We Eat by David Julian McClements posted January 7, 2020.
We Are the Weather: Saving the Planet Begins at Breakfast by Jonathan Safran Foer posted December 3, 2019.
Gene Eating: The Science of Obesity and the Truth about Dieting by Giles Yeo posted November 5, 2019.
Minireviews of Acquired Tastes; Appolo’s Fire; Are You a Monster or a Rock Star?; Immokalee’s Fields of Hope; Liquid Rules; Natural Causes; and The Real-Food Revolution posted October 29. 2019.
Life Without Plastic: The Practical Step-by-Step Guide to Avoiding Plastic to Keep Your Family and the Planet Healthy by Jay Sinha and Chantal Plamondon posted October 1, 2019.
Peak Plastic: The Rise or Fall of Our Synthetic World by Jack Buffington posted October 1, 2019.
Pressure Cooker: Why Home Cooking Won’t Solve Our Problems and What We Can Do About It by Sarah Bowen, Joslyn Brenton and Sinikka Elliott posted September 3, 2019.
Food by Fabio Parasecoli posted August 5, 2019
Food Justice by Robert Gottlieb and Anupama Joshi posted August 5, 2019
Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C. by Ashanté M. Reese posted August 5, 2019.
The Future of Shopping: Where Everyone is a Retailer by Jeorg Snoeck and Pauline Neerman posted July 2, 2019.
Unsavory Truth: How Food Companies Skew the Science of What We Eat by Marion Nestle posted May 7, 2019.
The Poison Squad: One Chemist’s Single Minded Crusade for Food Safety at the Turn of the Twentieth Century by Deborah Blum posted April 2, 2019.
Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World by Paul Shapiro posted March 6, 2019.
Nourished Planet: Sustainability in the Global Food System edited by Danielle Nierenberg posted February 12, 2019.
The United States of Excess: Gluttony and the Dark Side of American Exceptionalism by Robert Paarlberg posted February 5, 2019.
The Diet Fix: Why Diets Fail and How to Make Yours Work by Yoni Freedhoff posted January 15, 2019
Ever Seen a Fat Fox? Human Obesity Explored by Mike Gibney posted January 8, 2019
Best Before: The Evolution and Future of Processed Food by Nicola Temple posted December 3, 2018
Supermarket USA: Food and Power in the Cold War Farms Race By Shane Hamilton posted November 6, 2018.
The Bad Food Bible: How and Why to Eat Sinfully by Aaron Carroll posted October 2, 2018.
Nutritionism: The Science and Politics of Dietary Advice by Gyorgy Scrinis posted September 4, 2018.
The Potlikker Papers: A Food History of the Modern South by John Edge posted August 7, 2018.
Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking by Linda Civitello posted July 31. 2018.
Canned: The Rise and Fall of Consumer Confidence in the American Food Industry by Anna Zeide posted July 3,2018.
Canned may be the most important book written about processed food in recent years.
Vitamania: Our Obsessive Quest for Nutritional Perfection by Catherine Price posted June 6, 2018.
I welcome much of what Vitamania tells us about the benefits and misinformation associated with vitamins and minerals. I just wish it had a better grasp at how these nutrients fit into the bigger picture of food science and nutrition.
It’s Not About the Broccoli: Three Habits to Teach Your Kids for a Lifetime of Healthy Eating by Dina Rose posted May 1, 2018.
The Microbiome Diet: The Scientifically Proven Way to Restore Your Gut Health and Achieve Permanent Weight Loss by Dr. Raphael Kellman posted April 4, 2018.
Americana: A 400-Year History of American Capitalism by Bhu Srinivasan posted March 7, 2018.
Scale: The Universal Laws of Growth, Innovation, Sustainability, and the Pace of Life in Organisms, Cities, Economies and Companies by Geoffrey West posted March 7, 2018.
The Angry Chef: Bad Science and the Truth About Healthy Eating by Andrew Warner posted February 9, 2018.
Let Them Eat Dirt: Saving Your Child from an Oversanitized World by B. Brett Finlay and Marie-Claire Arrieta posted January 9, 2018.
Flavor: The Science of Our Most Neglected Sense by Bob Holmes posted December 5, 2017
Food Fight: GMOs and the Future of the American Diet by Mackay Jenkins posted November 14, 2017
Grocery: The Buying and Selling of Food in America by Michael Ruhlman posted October 17, 2017
Drop Dead Healthy: One Man’s Humble Quest for Bodily Perfection by A.J Jacobs posted September 26, 2017
Badditives! The 13 Most Harmful Food Additives in Your Diet–and How to Avoid Them by Linda and Bill Bonvie posted August 2, 2017
Cuisine & Empire: Cooking in World History by Rachel Laudan posted July 5, 2017
Waste Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food by Dana Gunders posted June 7, 2017
The Secret Life of Fat: The Science Behind the Body’s Least Understood Organ and What It Means for You by Sylvia Tara posted May 3, 2017
Chemicalism by Simon Kadwill-Kelly posted April 7, 2017
The Case against Sugar by Gary Taubes posted March 9, 2017
Real Food/Fake Food: Why You don’t Know What You’re Eating & What You Can Do About It by Larry Olmstead posted February 8, 2017
100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today by Stephen Le posted January 11, 2017.
In Defense of Processed Food: It’s Not Nearly as Bad as You Think by Robert Shewfelt announced December 19, 2016.
Shrill: Notes from a Loud Woman by Lindy West review posted November 15, 2016
Devoured: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are by Sophie Egan review posted October 27, 2016