How Not to Eat Ultra-Processed : Your 4-week plan for life-changing healthier eating habits
Nichola Ludlam-Raine
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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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World Travel : An Irreverent Guide
Anthony Bourdain
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Food for Life : Your Guide to the New Science of Eating Well
Tim Spector
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Invitation to a Banquet : The Story of Chinese Food
Fuchsia Dunlop
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Spoon-Fed : Why almost everything we’ve been told about food is wrong
Tim Spector
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Ravenous : How to get ourselves and our planet into shape
Henry Dimbleby
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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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The Lost Supper : Searching for the Future of Food in the Tastes of the Past
Taras Grescoe
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The Problem with Solutions : Why Silicon Valley Can't Hack the Future of Food
Julie Guthman
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Glutton : The Multi-Course Life of a Very Greedy Boy
Ed Gamble
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Animal Liberation Now
Peter Singer
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Everyday Eating : Food, Taste and Trends in Britain since the 1950s
Alan (The University of Manchester) Warde
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Societal Deception : Global Social Issues in Post-Truth Times
Geoffrey Lawrence
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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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Edible Economics : The World in 17 Dishes
Ha-Joon Chang
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London Feeds Itself
Jonathan Nunn
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English Food : A People’s History
Diane Purkiss
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Appetite
Nigel Slater
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What's Cooking in the Kremlin : A Modern History of Russia Through the Kitchen Door
Witold Szablowski
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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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Bad Taste : Or the Politics of Ugliness
Nathalie Olah
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