I can see you rolling your eyes already. "Yes," you say, "I know that too much salt, sugar and fat are bad for me." After all, you've probably at least come across Michael Pollan's commandment: "Eat food. Not too much. Mostly plants." You don't really need to read another killjoy volume, you think. Well, think again. The absolutely brilliant Salt Sugar Fat: How the Food Giants Hooked Us
is a well-researched and well-reported book that despite its loaded subject, doesn't sound preachy and never wags its finger at you, the end-consumer.
As someone who has read all of Michael Pollan's books and religiously follows Mark Bittman's food columns in The New York Times
, I picked up this book rather hesitantly. Mostly I was afraid it would regurgitate material I had heard many times before and initially it does. To be fair, though, the groundwork does need to be...
Beyond the Book
Ever wonder why there are so many varieties of Coke? Even the most basic grocery store can boast that it carries Coca Cola Classic, Cherry Coke, Diet Coke, Coca-Cola Zero and maybe even Vanilla Coke. Four years ago, the company promised that by 2015 it would have a thousand varieties of Coke all over the world. Whether that promise comes to fruition or not, there's a very simple reason for all that product diversification over and above different people's tastes and preferences, and that is shelf space. "The main point of generating product line extensions is to win more space on the shelf. Store...