The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet. Traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing deliberate corporate practices behind current trends in obesity, diabetes, and other health challenges. Features examples from some of the most recognizable and profitable companies...

"Eat food. Not too much. Mostly plants." These simple words go to the heart of food journalist Pollan's thesis. Humans used to know how to eat well, he argues, but the balanced dietary lessons that were once passed down through the generations have been confused and distorted by food industry marketers, nutritional scientists, and journalists. As a result, we face today a complex culinary landscape dense with bad advice and foods that are not "real."...

Describes the history of food tampering, scamming, and other frauds, and focuses on the development of industrial-scale food adulteration and the scientific ability to counter it in America and England during nineteenth and twentieth centuries.

Presents an examination of the fast food industry, tracing its history and discussing how it arose in postwar America, as well as the impact it has had on economy, food production, and popular culture.

This book provides an intimate glimpse into the artisanal food movement through 16 devotees, including a mushroom forager, a fish missionary, a fig collector, a try-cured sausage maker, a brewmeister, a cheesemaker, and a whiskey distiller. Recipes are included with each section. [From publisher's description]

A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine. Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world's richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai cr♭ʺme br♭l♭e accompany reimagined classics...

A gourmand's guide to the slim life shares the principles of French gastronomy, the art of enjoying all edibles in proportion, arguing that the secret of being thin and happy lies in the ability to appreciate and balance pleasures.