100 Great Articles and Essays about Food and Nutrition
Interesting articles and essays about food and nutrition from the net's best writers and publications, all free to read onlineMeat
The Carnivore’s Dilemma by Robert Kunzig
By Meat Alone by Calvin Trillin
Carnal Knowledge by Bill Buford
What's the Most Delicious Thing You've Eaten? by Bill Buford
One Nation, Under Dog by Steve Rushin
The Modern Hunter-Gatherer by Michael Pollan
Fish
Consider the Lobster By David Foster Wallace
If You Knew Sushi by Nick Tosches
Dear Leader Dreams of Sushi by Adam Johnson
The Crimes Behind the Seafood You Eat by Ian Urbina
To Die For by Adam Platt
The Piscivore's Dilemma by Tim Zimmermann
Fishy by Jazmine Hughes
Fruit
The Launch by Brooke Jarvis
Twelve Easy Pieces by Jon Mooallem
Why Your Supermarket Sells Only 5 Kinds of Apples by Rowan Jacobsen
The Call of the Wild Apple by Michael Pollan
Fruit of the Future by Dan Koeppel
The Unfortunate Sex Life of the Banana by Matt Castle
The Fruit Detective by John Seabrook
Why Should a Melon Cost as Much as a Car? by Bianca Bosker
Nutrition
Why We Fell for Clean Eating by Bee Wilson
Why Is the American Diet So Deadly? by Dhruv Khullar
Unhappy Meals by Michael Pollan
The Vitamin Myth by Paul Offit
Fat
How a ‘Fatally, Tragically Flawed’ Paradigm has Derailed the Science of Obesity by Gary Taubes
Life After Food by Matthew Schneier
Fat Factors by Robin Marantz Henig
Why Are We So Fat? by Elizabeth Kolbert
The Pima Paradox by Malcolm Gladwell
The Obesity Era by David Berreby
Sugar
How My Trip to Quit Sugar Became a Journey Into Hell by Caity Weaver
The Sugar Conspiracy by Ian Leslie
The Case Against Sugar by Gary Taubes
Being Happy With Sugar by James Hamblin
Ice Cream
99 Problems by Olivia Potts
Nutrition Science’s Most Preposterous Result by David Merritt Johns
They Hacked McDonald’s Ice Cream Machines—and Started a Cold War by Andy Greenberg
The Food Industry
The Taste Makers by Raffi Khatchadourian
Bakeoff by Malcolm Gladwell
The Trouble with Fries by Malcolm Gladwell
The Conching Rooms by John McPhee
The Lie of “Expired” Food by Alissa Wilkinson
Food Science
How Do You Reduce a National Dish to a Powder? by Amelia Tait
There’s an Entire Industry Dedicated to Making Foods Crispy, and It Is WILD by Alex Beggs
The Extraordinary Science of Addictive Junk Food by Michael Moss
How the Fridge Changed Flavor by Nicola Twilley
The Future of Food
The End of Food by Lizzie Widdicombe
Test-Tube Burgers by Michael Specter
The Vegan Carnivore? by Julian Baggini
Misc.
The Last Meal by Michael Paterniti
The Lost Strudel by Nora Ephron
Fixed Menu by Kevin Pang
The Notorious MSG by John Mahoney
Speaking of Soup by Calvin Trillin
Stone Soup By Elizabeth Kolbert
The Secret Life of Cheese by Mark Hay
Chasing Chop Suey by Mormei Zanke
The NBA's Secret Addiction by Baxter Holmes
Big in Japan by Tejal Rao
Eat, Memory by David Wong Louie
The Gatekeepers Who Get to Decide What Food Is “Disgusting” by Jiayang Fan
In Remote Alaska, Meal Planning Is Everything by Bree Kessler
About The Electric Typewriter
We search the net to bring you the best nonfiction, articles, essays and journalism