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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How Not to Eat Ultra-Processed : Your 4-week plan for life-changing healthier eating habits
Nichola Ludlam-Raine
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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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Eat Like a Human : Nourishing Foods and Ancient Ways of Cooking to Revolutionise Your Health
Bill Schindler
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Africa Is Not A Country : Breaking Stereotypes of Modern Africa
Dipo Faloyin
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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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The Avocado Debate
Honor May Eldridge
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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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English Food : A People’s History
Diane Purkiss
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The Seed Detective : Uncovering the Secret Histories of Remarkable Vegetables
Adam Alexander
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The Perfect Tonic : The Remarkable Medicinal History of Beer, Wine, Spirits and Cocktails
Camper English
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Divide : The relationship crisis between town and country: Longlisted for The 2022 Wainwright Prize for writing on CONSERVATION
Anna Jones
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The Ration Book Diet
Mike Brown
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Sugar Rush : Science, Politics and the Demonisation of Fatness
Karen Throsby
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Slow Food : The Economy and Politics of a Global Movement
Valeria (The School for Advanced Studies in the Social Sc Siniscalchi
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Ten Tomatoes that Changed the World : A History
William Alexander
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Nourishing Resistance : Stories of Food, Protest and Mutual Aid
Wren Awry
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Food Ethics: The Basics
Ronald L. (Northeastern University, Boston, Massachusetts, US Sandler
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