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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London Feeds Itself
Jonathan Nunn
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The Diet Myth : The Real Science Behind What We Eat
Professor Tim Spector
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The Forager's Calendar : A Seasonal Guide to Nature’s Wild Harvests
John Wright
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Invitation to a Banquet : The Story of Chinese Food
Fuchsia Dunlop
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Food for Life : Your Guide to the New Science of Eating Well from the #1 Sunday Times bestseller
Tim Spector
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Ravenous : How to get ourselves and our planet into shape
Henry Dimbleby
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Eat Like a Human : Nourishing Foods and Ancient Ways of Cooking to Revolutionise Your Health
Bill Schindler
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Spoon-Fed : Why almost everything we’ve been told about food is wrong, by the #1 bestselling author of Food for Life
Tim Spector
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Regenesis : Feeding the World without Devouring the Planet
George Monbiot
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Africa Is Not A Country : Breaking Stereotypes of Modern Africa
Dipo Faloyin
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Glutton : The Multi-Course Life of a Very Greedy Boy
Ed Gamble
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Homestead Tsunami : Good for Country, Critters, and Kids
Joel Salatin
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The Kingdom of Rye : A Brief History of Russian Food
Darra Goldstein
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Imperial Wine : How the British Empire Made Wine's New World
Jennifer Regan-Lefebvre
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After Eating : Metabolizing the Arts
Lindsay Kelley
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The (Not So) Secret Lives of Food Packaging
Anne (SOAS, University of London, UK) Murcott
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Cyber Wargaming : Research and Education for Security in a Dangerous Digital World
Frank L. Smith
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Edible Economics : The World in 17 Dishes
Ha-Joon Chang
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Takeaway : Stories from a childhood behind the counter
Angela Hui
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Between Meals : An Appetite for Paris
A. J. Liebling
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Small Fires : An Epic in the Kitchen
Rebecca May Johnson
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English Food : A People’s History
Diane Purkiss
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Appetite
Nigel Slater
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