#1 Bestseller:

Salt Sugar Fat: How the Food Giants Hooked Us

“Michael Moss understands a vital and terrifying truth: that we are not just eating fast food when we succumb to the siren song of sugar, fat, and salt. We are fundamentally changing our lives—and the world around us.” –Alice Waters

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GRASSI DOLCI SALATI

The Italian edition has come out with this elegant cover. Also, the Polish with its striking version. And the exquisite Japanese. We’ll have to have a vote for the best, but not just yet. More and more countries are deciding to publish as the march of American-style processed continues across the globe. Salt Sugar Fat is now out or coming out in 18 countries or languages: Arabic, Canada, Chinese, Dutch, England, Estonia, French, German, Italian, Japanese, Korean, Polish, Portuguese, Romania, Russian, Spanish, Taiwan, Turkish. Thanks for all the interest.

Also, in case you missed it, the paperback is generating new media attention. The book and I were back on the Dr. Oz show on Feb.27. You can see it here: http://bit.ly/1ggYdf0


The Paperback and Other Great News.

So pleased to announce that the paperback edition will be released on February 18, with lots of media coverage being planned. Meanwhile, the book excerpt that appeared in The New York Times Magazine a year ago became one of the most viewed/emailed pieces in the entire paper for all of 2013: http://bit.ly/1jaYJBf. The New York City Library announced that the book was one of their top reads for the year, on.nypl.org/1dJatYb, and I got these nice words from one of their officials: “The message in your book has clearly resonated with readers; its content—information!—is a gift that has and will continue to change lives.” And more colleges are contacting me about making the book a common read for their students, which is where more change can happen.


It’s That Season Again

Dieting, that is. And quite a number of people are telling me that Salt Sugar Fat’s expose of the processed food industry is the best — and perhaps only — dieting book they’ve read. In that, just knowing all that the companies do get us to crave their products is oddly empowering to shoppers. Here are some of the best books of 2013 lists we made:

The Atlantic
The Huffington Post
Hudson booksellers
Men’s Journal
Kirkus
Publishers Weekly
Chamber Four
Foodista
MSN UK
Amazon
Indigo


Student Power

One of my favorite moments thus far in talking about the book was at Virginia Commonwealth University, where Salt Sugar Fat was the required summer reading for the incoming freshmen. Seeing them all walking around campus with the book under their arms, I felt a little bad for intruding on their vacation. But they were actually quite enthused, as you’ll see in this video. I filmed them with my phone camera right before speaking and after asking if I could hear their fabulous marching band once more. Many thanks to the program administrator, Daphne Rankin. Here’s more on her efforts.


ZOUT SUIKER VET: Sounds even better in Dutch

I’m so thrilled to start seeing the covers of the foreign translations, including this Dutch edition. Also pleased to be traveling to Amsterdam on Oct. 25 to help launch the book. Thanks for all the interest and support, my Netherlands friends.

DEF-omslag-Michael-Moss,-Zout,-suiker,-vet


Welcome, Estonians!

Thank you, dear citizens of Estonia, for your interest in Salt Sugar Fat. You’ve brought the number of translations underway to a dozen: Arabic, Chinese, Dutch, French, German, Italian, Japanese, Korean, Portuguese, Romania, Turkish.


Salt Sugar Fat named San Francisco Book Festival General Nonfiction Winner

Salt Sugar Fat will be honored on May 18 at a public free day festival and a private evening awards ceremony held at the Sir Francis Drake Hotel in San Francisco.


Seven Weeks and Seven Languages

Thank you. Salt Sugar Fat: How the Food Giants Hooked Us has now been on the NYT bestseller list for seven weeks, starting at #1, and has now been translated into seven other languages besides English, including Spanish, Korean, Japanese, German, Italian, Portuguese and Turkish, with Chinese in the works.

This is the result of your support and enthusiasm, and I can’t express my gratitude deeply enough. Please feel free to contact me at mmoss@nytimes.com, and I’ll send you a personal thanks.


Time Magazine’s Q&A with Michael

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10 Food Secrets You Need to Know

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