I’ve been reading “Salt. Sugar. Fat.” by Michael Moss over the past weeks as a professor recommended it to me. I’m looking for books with similar vibes or topics. His book goes into the convenience/industrial food industry and reveals some of the science and marketing behind a lot of the products seen on store shelves today. I’ve tried looking for other books, but I can’t seem to find any that aren’t cookbooks or memoirs. I’m not really interested in animal biology, but plants are okay. I like chemistry and minor amount of microbiology. Any recommendations are appreciated. Right now I’m looking into “Gastrophysics” by Charles Spence and “Molecular Gastronomy” by Herve This.
by ratatatouille-