The international bestseller from award-winning writer Mark Schatzker that reveals how our dysfunctional relationship with food began-and how science is leading us back to healthier living and eating. For the last fifty years, we have been fighting a losing war on food. We have cut fat, reduced carbs, eliminated sugar, and attempted every conceivable diet only to find that eighty-eight million American adults are prediabetic, more than a hundred million have high blood pressure, and nearly half now qualify as obese. The harder we try to control what we eat, the unhealthier we become. Why? Mark Schatzker has spent his career traveling the world in search of the answer. Now, in The End of Craving, he poses the profound question: What if the key to nutrition and good health lies not in resisting the primal urge to eat but in understanding its purpose? Beginning in the mountains of Europe and the fields of the Old South, Schatzker embarks on a quest to uncover the lost art of eating and living well. Along the way, he visits brain scanning laboratories and hog farms, and encounters cultural oddities and scientific paradoxes-northern Italians eat what may be the world's most delicious cuisine, yet are among the world's thinnest people; laborers in southern India possess an inborn wisdom to eat their way from sickness to good health. Schatzker reveals how decades of advancements in food technology have turned the brain's drive to eat against the body, placing us in an unrelenting state of craving. Only by restoring the relationship between nutrition and the pleasure of eating can we hope to lead longer and happier lives. Combining cutting-edge science and ancient wisdom, The End of Craving is an urgent and radical investigation that "charts a roadmap not just for healthy eating, but for joyous eating, too" (Dan Barber, New York Times bestselling author of The Third Plate).

A lively argument from award-winning journalist proving the key to reversing health crisis lies in the overlooked link between nutrition and flavour: “The Dorito Effect is one of the most important health and food books I have read� (Dr. David B. Agus, New York Times bestselling author).   We are in the grip of a food crisis. Obesity has become a leading cause of preventable death, after only smoking. For nearly half a century we’ve been trying to pin the blame somewhere, fat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem that’s killing us is not a nutrient problem. It’s a behavioural problem, and it’s caused by the changing flavour of the food we eat.   Ever since the 1940s, with the rise of industrialized food production, we have been gradually leeching the taste out of what we grow. Simultaneously, we have taken great leaps forward in technology, creating a flavour industry, worth billions annually; in an attempt to put back the tastes we’ve engineered out of our food. The result is a cuisine that increasingly resembles the paragon of flavour manipulation: Doritos. As food becomes increasingly bland, we dress it up with calories and flavour chemicals to make it delicious again. We have rewired our palates and our brains, and the results are making us sick and killing us.   With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. 

STEAK. Nothing that humans have ever put into their mouths in the name of nourishment has been the subject of such devotion, such flights of gastronomic ecstasy, or such grave connoisseurship as this most adored of meats. Now Mark Schatzker, an award-winning food and travel writer, takes readers on an odyssey to four continents, across thousands of miles, and through hundreds of cuts of steak, prepared in dozens of ways, all in a quest for the perfect piece. "Steak" is an impassioned, funny, and enlightening look at the fate of this beloved food.