Sublime

Salt Sugar Fat: How the Food Giants Hooked Us

Michael Moss

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The reporting

Michael Moss • Salt Sugar Fat: How the Food Giants Hooked Us

The Omnivore's Dilemma: A Natural History of Four Meals

Michael Pollan

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Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It

Larry Olmsted

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Ultra-Processed People: Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?

Chris Van Tulleken

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I don't eat mussels in restaurants unless I know the chef personally, or have seen, with my own eyes, how they store and hold their mussels for service.

Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly

Hollandaise is a veritable petri-dish of biohazards.

Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly

How Technology is Hijacking Your Mind—from a Former Insider

Tristan Harris medium.com

Don’t Eat Before Reading This

Anthony Bourdain newyorker.com