63 Books Like Swallow This

I carry Michael Pollan’s decree close to my heart, and his wise words guide my choices around food, moderation and common sense to this day. 

Eat food. Not too much. Mostly plants.

Words to live by, if ever there were any, and for this recovering emotional eater, Pollan was a much-needed voice of common sense. A great reminder to avoid industrialised, heavily processed foods, and get back to experiencing pleasure at the dinner table, enjoying whole foods that my grandparents would have recognised.

Pollan’s decree guides my decisions in the supermarket and my kitchen constantly. Another essential book discovered along my healing journey as I reclaimed my health.

This book is not the one-size-fits-all approach of many food books. Naturopath Dr Peter J. D’Adamo has carried on the work of his father to research the effect of various types of lectins, a type of protein found in our body, and found in many foods. One way our unique biology is expressed is in our blood type – O, A, B, or AB. Different types of lectins cause agglutination (the clumping of particles) in different blood types. ‘If you eat a food that contains lectins incompatible with your blood type, those lectins cling or bind themselves to membranes in the digestive tract causing damage such as inflammation.’

Forks Over Knives describes how changing your diet (forks) can be used to good effect to improve health, therefore, avoid the need for surgery (knives). This is a book about the most important advice on healthy eating – guess what? eating a whole-food, plant-based diet. It is full of inspiring success stories of people who have taken charge of their diet and transformed their health, as well as useful recipes. The author advocates entirely plant-based, and although there is a healthy way to eat animal products, the foundational diet for everyone needs to be mostly plants, and most definitely whole foods, meaning not processed or industrially produced.

Not strictly speaking about food, but I decided it needs to be included here because good hydration is as foundational for health as a good diet - no matter how good your diet is, if you are chronically dehydrated, you won’t be well. Your Body’s Many Cries for Water describes why. The book’s subtitle sums it up: You're Not Sick; You're Thirsty: Don't Treat Thirst with Medications. Dr. Batmanghelidj’s fascinating exploration into the importance of proper hydration basically says that if people drank about 2.5 litres a day of clean water, we would be free of at least 50% of illnesses.

I think one of the most important yet hardest things to study with food in history is its sensory appeal.

Taste and smell are so important to how we experience food, but don’t leave a record. Visualizing Taste is a smart, fun look at the role of the senses in food marketing, and how businesses remade markets around visual selling.

To illustrate what an incredible revolution this was, just think about the following: when you walk into a supermarket, what do you smell? Chances are, if it’s a decent one, the answer is nothing. Which is kind of crazy since food should smell!

Hisano shows us how modern marketers changed our relationship to food, elevating color over other attributes of food, such that today we rely more on sight than taste or smell to buy our food.

This is the newest book on my list, and it reads like a glimpse into the future. Zimberoff investigates big tech’s scramble to create eggs without chickens, milk without cows, and meat without animals. It’s remarkable in both its breadth and its access to key players. I mentioned my character’s struggle to balance nature and technology earlier. In this arena, the line is even finer. If there’s ever a sequel to my own book, it will surely explore alternative proteins.

This is a deep investigative dive into the methods and practices global food corporations use to get us to buy and eat more – regardless of the health impacts on ourselves, families, and communities. 

It describes how companies use sophisticated neuroscience to stimulate overconsumption, create cravings, and ultimately distort eating habits. It gave me great insight into how our individual market choices are not simply a response to personal needs but are deeply manipulated by the science and practice of corporate marketing.

Kimberly writes from personal experience and from the heart. She pulls no punches. Her book covers a lot of the obstacles you’d expect – societal attitudes to breastfeeding, the formula industry, and so on – but it’s her chapter on ‘the feminist fallacy’ that really spoke to me. I’ve always been baffled by the lack of support that feminist writers have shown for breastfeeding. They talk about it as a chore, as a restriction on women’s freedom, not as something amazing that a woman’s body can do. Kimberly challenges this thinking head on, fearlessly exposing the flawed thinking that has, in the name of equality, blindly followed an agenda set by men, with the result that motherhood is devalued and breastfeeding is framed as simply an issue of ‘choice’. Her conviction provides me with the hope that we can reverse this. Brilliant.

Markets were once marketplaces, physical spaces where the buying and selling of food was a messy, smelly, and socially dynamic activity that required all kinds of logistical work and infrastructure.

Food markets were also once the lifeblood of the city, a necessary stop in most people’s daily to do list. Tangires tells us how that changed. Over the course of the twentieth century, city market after city market got moved from town center to city periphery as urban planners sought to upgrade market infrastructures and beautify city centers, moving the messy chaos of traditional wholesale markets out of sight.

For me this is a big part of the story of how consumers lost touch with where their food came from, since they no longer talked with the people who moved food from farm to table. 

This short (190-page) book shows how the global food system is intrinsically connected to world region’s diverse developmental trajectories, covering the colonial era to the green revolution to the contemporary corporate-dominated food system.

Historically, agriculture has been subordinated ever more tightly to capitalist imperatives of profit – based upon increased, faster, and cheaper production. Agriculture has been transformed from a ‘closed loop system’, where soil fertility was renewed based upon locally-available resources (such as animal manure), to a through-flow system dependent upon external inputs.

This shift raised yields for a while, but at the cost of soil exhaustion and the accumulation of power and resources in the hands of agrochemical companies at the expense of the small farmer sector.

Weis suggests that we need to consider new ways of producing our food, which would also establish new forms of world development.