There’s nothing like perusing through cookbooks to discover new recipe ideas and, of course, the mouth-watering food photography doesn’t hurt either. However, the recent popularity of books such as Michael Pollen’s In Defense of Food and Michael Moss’s Salt Sugar Fat clearly demonstrates that besides reading for recipe ideas, readers are hungry for information about food and food sourcing. Here is a list of some of our non-fiction titles on food and food history. Dig in!
The Food Industry:
- The End of Food, by Paul Roberts
- Food Inc.: How Industrial Food Is Making Us Sicker, Fatter and Poorer; and What You Can Do About It: A Participant Guide
- Fast Food Nation: The Dark Side of the All-American Meal, by Eric Schlosser
Breaking down Michael Moss’s Salt Sugar Fat
Did you know that we have books specifically about the history and consumption of each of these products? Check it out!
- Salt: A World History, by Mark Kurlansky
- Sugar: A Bittersweet History, by Elizabeth Abbott
- The Big Fat Surprise: Why Meat, Butter, and Cheese Belong in a Healthy Diet, by Nina
- Extra Virginity: The Sublime and Scandalous World of Olive Oil, by Tom Mueller
- High Steaks: Why and How to Eat Less Meat, by Eleanor A. Boyle
- Cod: A Biography of the Fish That Changed the World, by Mark Kurlansky
- Sweet Tooth: The Bittersweet History of Candy, by Kate Hopkins