Listen to This Podcast on Processed Food With Danny Bowien, Gabrielle Hamilton, and Michael Moss, Author of Salt Sugar Fat
Mission Chinese Food wunderkind Danny Bowien appears on a podcast for Bon Appetit with Michael Moss, author of the upcoming book Salt Sugar Fat: How the Food Giants Hooked Us. (You probably read the excerpt in New York Times Magazine a few weeks ago, or at least heard about it at a dinner party.) Also in the mix are Gabrielle Hamilton, the chef/owner of New York's Prune and author of the culinary memoir Blood, Bones and Butter; and Bon Appetit columnist Andrew Knowlton. Moss's book is about the methods in which the convenience food industry gets customers addicted to its sweet, salty, sugary products, and it's worth a listen to hear what he and the chefs have to say about it.