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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Glutton : The Multi-Course Life of a Very Greedy Boy
Ed Gamble
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How to Raise a Viking : The Secrets of Parenting the World's Happiest Children
Helen Russell
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Food for Life : Your Guide to the New Science of Eating Well
Tim Spector
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This Is Your Mind On Plants : Opium-Caffeine-Mescaline
Michael Pollan
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Why We Eat (Too Much) : The New Science of Appetite
Andrew Jenkinson
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The Ten (Food) Commandments
Jay Rayner
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Edible Economics : A Hungry Economist Explains the World
Ha-Joon Chang
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Work Clean : The Life-Changing Power of Mise-En-Place to Organize Your Life, Work and Mind
Dan Charnas
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Gastrophysics : The New Science of Eating
Charles Spence
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Africa Is Not A Country : Breaking Stereotypes of Modern Africa
Dipo Faloyin
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English Food : A People’s History
Diane Purkiss
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We are the Weather : Saving the Planet Begins at Breakfast
Jonathan Safran Foer
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Hooked : How Processed Food Became Addictive
Michael Moss
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A History of English Food
Clarissa Dickson Wright
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A Short History of Drunkenness
Mark Forsyth
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Eating to Extinction : The World’s Rarest Foods and Why We Need to Save Them
Dan Saladino
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Food of the Cods : How Fish and Chips Made Britain
Daniel Gray
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The Dish : The Lives and Labor Behind One Plate of Food
Andrew Friedman
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Invitation to a Banquet : The Story of Chinese Food
Fuchsia Dunlop
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Between Meals : An Appetite for Paris
A. J. Liebling
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Regenesis : Feeding the World without Devouring the Planet
George Monbiot
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Cheddar Gorge : A Book of English Cheeses
John Squire
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Eating for England : The Delights and Eccentricities of the British at Table
Nigel Slater
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