Why (some) food tastes better abroad

Sourdough Culture delves into the history and science of sourdough bread, tracing its origins from the Middle East's Fertile Crescent to its global spread. The book highlights sourdough's role in survival throughout history, including its significance during the COVID-19 pandemic. Each chapter is accompanied by Pallant's favorite recipes, showcasing diverse approaches to sourdough baking.

In *The End of Craving*, Mark Schatzker delves into the paradox of modern eating habits, where despite numerous diets, people are becoming increasingly unhealthy. He argues that the key to nutrition lies not in resisting cravings but in understanding the purpose of eating. Schatzker combines cutting-edge science with ancient wisdom to chart a path towards both healthy and joyous eating.

In 'The Dorito Effect', Mark Schatzker examines the impact of industrialized food production on the flavor of food. Since the 1940s, agricultural practices have resulted in larger, cheaper, but blander food. Simultaneously, technological advancements have enabled the creation of artificial flavors to compensate for this loss. Schatzker argues that this interference with the natural chemical language of flavor has led to increased consumption of low-quality, highly craveable but nutritionally empty foods, contributing to health crises such as obesity and related diseases. The book suggests a return to eating real, flavorful food as a solution to these health issues.