480 pages, 8.19 × 5.48 × 1 in
February 18, 2014
McClelland & Stewart
The following ISBNs are associated with this title:
ISBN - 10: 0771057105
ISBN - 13: 9780771057106
From the Publisher
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us.
Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."
About the Author
MICHAEL MOSS was awarded the Pulitzer Prize for exploratory reporting in 2010, and was a finalist for the prize in 2006 and 1999. He is also the recipient of a Loeb Award and an Overseas Press Club citation. Before coming to the Times, he was a reporter for The Wall Street Journal, New York Newsday, and The Atlanta Journal-Constitution. He has been an adjunct professor at the Columbia School of Journalism and currently lives in Brooklyn with his wife and two sons.
#1 New York Times Bestseller “Moss [is] a dogged investigative reporter who neither scolds nor proselytizes. . . . Salt Sugar Fat continues Moss’s hot streak of ace reportage. . . . Salt Sugar Fat is a remarkable accomplishment.” — New York Times “An exactingly researched, deeply reported work of advocacy journalism.” — Boston Globe “You will never look at a bag of Cheetos in quite the same way. . . . Moss [is] a graceful writer and a bulldog of a reporter. . .” — Seattle Times “Moss makes the digestion of hard facts easier with a keen sense of the telling anecdote and detail. . . . The book is leavened with colour and humour. . . . The science and history can be fun; the message is anything but. . . . Salt Sugar Fat is a vital document for anyone whose ignorance in the area is proportionate to his waistline.” — Newsday “Vital reading for the discerning food consumer.” — Wall Street Journal “[An] eye-popping exposé. . . . [and] an absorbing insiders’ view of the food industry. . . . Moss’s vivid reportage remains alive to the pleasures of junk – ‘the heated fat swims over the tongue to send signals of joy to the brain’ – while shrewdly analyzing the manipulative profiteering behind them. The result is a mouth-watering, gut-wrenching look at the food we hate to love.” — Publishers Weekly “Revelatory. . . . A shocking, galvanizing manifesto against the corporations manipulating nutrition to fatten their bottom line – one of the most important books of the year.” — Kirkus Review