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Salt, Sugar, Fat
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Think horse meat is bad? You should try pink slime An eye-opening and explosive journey into the secretive world of the processed food giants

About the Author

Michael Moss is a Pulitzer Prize-winning reporter with the investigations group of The New York Times.

Reviews

Michael Moss has brilliantly exposed the systematic venality of Big Food. This book will confirm all your worst suspicions about the lengths big food companies go to to keep us hooked on junk. * Joanna Blythman, bestselling author of Shopped and Bad Food Britain *
What happens when one of the country's great investigative reporters infiltrates the most disastrous cartel of modern times: a processed food industry that's making a fortune by slowly poisoning an unwitting population? You get this terrific, powerfully written book, jammed with startling disclosures, jaw-dropping confessions and, importantly, the charting of a path to a better, healthier future. This book should be read by anyone who tears a shiny wrapper and opens wide. That's all of us. * Ron Suskind, Pulitzer Prize-winning author of Confidence Men: Wall Street, Washington, and the Education of a President *
A mouth-watering, gut-wrenching look at the food we hate to love * Publishers Weekly *
A shocking, galvanising manifesto against the corporations manipulating nutrition to fatten their bottom line-one of the most important books of the year * Kirkus Reviews, starred review *
In this meticulously researched book, Michael Moss tells the chilling story of how the food giants have seduced everyone in this country. He understands a vital and terrifying truth: that we are not just eating fast food when we succumb to the siren song of sugar, fat, and salt. We are fundamentally changing our lives-and the world around us. * Alice Waters *

Reporter Moss, who won a Pulitzer Prize for his New York Times investigation of the dangers of contaminated meat, offers a thorough account of the processed-food industry's extensive efforts to dominate the American diet and increase consumption of its products, despite health concerns. He explains that in the 1940s, convenience foods were a novel idea, but their quick success led to an ongoing race among companies to outsell their competitors. Moss traces the development of some of the most famous products and the companies that developed them, including General Foods, Kellogg, Coca-Cola, Kraft, and Nestle. The text states that since its inception, the food industry has spent millions of dollars researching brain chemistry, "bliss points," and marketing techniques. Focusing on sugar, fat, and salt, the three pillars of processed foods, Moss illustrates how these ingredients have been calculated and engineered to create foods that consumers crave. -VERDICT Through exhaustive research and insider information, Moss achieves his goal of shining a light on the insidious tactics of the food industry. Readers of food lit and exposes will not want to miss this one.-Melissa Stoeger, Deerfield P.L., IL (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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