The End of Craving: Recovering the Lost Wisdom of Eating Well

Category: Book
By (author): Schatzker, Mark
Subject:  COOKING / Health & Healing / General
  HEALTH & FITNESS / Diet & Nutrition / General
  HEALTH & FITNESS / Healthy Living
Publisher: Avid Reader Press / Simon & Schuster
Published: November 2021
Format: Book-hardcover
Pages: 272
Size: 9.00in x 6.00in x 0.70in
Our Price:
$ 36.00
In stock

Additional Notes

From The Publisher*Acclaimed journalist and author of The Dorito Effect delivers a groundbreaking, entertaining, and informative work that reveals how our dysfunctional relationship with food began-and how science is leading us back to healthier living and eating.

If you have ever wondered, "How do I eat what's good for me?" you are not alone. Innumerable diets have been tested and billions of dollars have been spent attempting to study and understand the simple act of consuming food. So, why aren't we getting healthier? Why does the dysfunctional relationship between eating and overeating, prevent us from living well? What if the key to unlocking a new path to nutrition and health lies not in overcoming our destructive urges, but understanding them?

Now, science writer Mark Schatzker explores these key questions and the future of eating by focusing on the way our brain's powerful instinct to eat has been turned against itself. he takes us on a lively journey from the mountains of Italy to the Old South and inside brain scanning laboratories, to reveal new and fascinating information that will upend the way we see eating, craving, and body weight, including:​

-Our brains control body weight as effectively as it does body temperature, blood oxygen levels, and heart rate-tracking the energy we consume and burn with greater precision than even scientists can
-We are not programmed to crave endless calories, but rather to crave what we need
-Our ability to sense sugar and fats has been altered due to technologies like artificial sweeteners, artificial fats, synthetic starches, and flavorings
-This "mismatch" between the way food tastes and the nutrients it delivers has created an unnatural and heightened desire to eat
-Ultimately, by "fortifying" our food with certain vitamins, as we do with livestock, we have supercharged the caloric potential of what we eat and have unwittingly enabled obesity

Blending conventional wisdom, historical research, and cutting-edge science, The End of Craving reveals a new and radical truth: our natural urges are not primitive. Nor are they harmful. Only by restoring the relationship between the flavor of food and the nutrition it provides can we hope to change our eating habits and overall health, leading to longer and happier lives.

"Mark Schatzker is a rigorous researcher and a masterful storyteller. Unsparing in his indictment of food scientists and the industry at large for peddling food addictions, he is also hopeful in his vision of a way out of our national eating disorder. At its heart, The End of Craving is a treatise on deliciousness-the pure, sensorial appreciation of good food; in writing it, Schatzker brilliantly charts a roadmap not just for healthy eating, but for joyous eating, too." -Dan Barber, chef and co-owner of Blue Hill and New York Times bestselling author of The Third Plate 

"A provocative, optimistic approach to solving our problem with eating too much. By sticking to cutting-edge science and avoiding the diet wars, Schatzker provides a badly needed alternative to unproductive debates over fat vs. carbs, articulating a new-and delicious!-vision of what it means to eat well." -Dr. Alan Levinovitz, PhD, professor of religion at James Madison University and author of Natural and The Gluten Lie

"Engaging, lyrical and brilliantly written, Mark Schatzker takes us on a compassionate journey that explains obesity and our unhealthy relationship with food in a way that has not yet been done. Filled with fascinating scientific stories, surprising facts, and profound insights, The End of Craving reveals the true intuitive intelligence of our brain and body, and the power of real food." -Rachel Herz, author of Why You Eat What You Eat 

"You'll devour Mark Schatzker's delicious The End of Craving, which provides a potent and nutritious smorgasbord of understanding that what we eat and how we eat it literally shapes our lives." -William D. Cohan, bestselling author of House of Cards and The Last Tycoons

"The End of Craving is an illuminating look at how changes in our food have left us wanting more yet enjoying less.  Grounded in the latest neuroscience research, Mark Schatzker outlines a path to regain control over cravings while re-acquainting ourselves with the pleasures of eating." -Dr. Russell Poldrack, PhD, professor of neuroscience at Stanford University and author of Hard to Break: Why Our Brains Make Habits Stick

"Illuminating and radical." -The New York Times Book Review

"Mark Schatzker's book comes at a time when healthful eating and sustainability are increasingly on everyone's minds. The Dorito Effect is a quick, engaging read that examines the essential role that flavor plays in the way we eat today. As a chef, I know that people want to eat delicious food, but Schatzker goes further and investigates how we engage with flavor to address the growing health crisis." -Daniel Boulud, Chef/Owner, The Dinex Group

"Mark Schatzker has done something monumental in The Dorito Effect, he explained how the American food industry has interfered with our body's conversation with itself. The use of flavor to change this conversation is one of the major reasons for the decline in the American diet leading to major health issues. The Dorito Effect is one of the most important health and food books I have read." -David B. Agus, M.D., author of The End of Illness and A Short Guide to a Long Life

"In The Dorito Effect Mark Schatzker explores a novel - and to my mind, key- theory to explain our increasing consumption of the low-quality food that is undermining health. Modern food production has made much of what we eat flavorless, and a multibillion dollar flavor industry has stepped in to fool our senses, leaving us unsatisfied and craving more and more. I strongly agree with his advice to go back to eating real food." -Dr. Andrew Weil, M.D. New York Times bestselling author of Healthy Aging

"I don't know when this much science has been this fun to read. Brilliant." -Joel Salatin, author of Folks, This Ain't Normal and farmer at Polyface Farm

"After decades of conflict over sugar, carbs and fat, this extremely well researched book journeys to the heart of the food problem-flavor-and delivers the perfect solution." -Dr. Richard Bazinet, Department of Nutritional Sciences, University of Toronto

"If you want to understand why the future of healthy eating is delicious eating, read this book." -Howard Moskowitz, inventor of Prego Extra Chunky Spaghetti Sauce and food industry legend

"Mark Schatzker knows food. He is dedicated to quality and is always looking for the best ingredients. This is an important book that tells us why good food is so essential for everyone." -Bonnie Stern, bestselling author of HeartSmart Cooking for Family and Friends

"A sobering account of humanity's attempt to overcome modern food blandness with flavor compounds, at the expense of nutritional integrity. Schatzker's engaging chronicle of how naturally occurring food flavor is as an evolutionary tuned sensory marker of nutritional value is bound to give consumers and scientists a new perspective on judging food quality and health effects." -Dr. Ameer Taha, Department of Food Science and Technology, UC Davis

"This book is important, possibly life altering for anyone who eats!! In The Dorito Effect, Schatzker gets to the heart of where our relationship with food has gone wrong. Through lively storytelling and proficiency he points out the many issues we are facing and that the solution is right in front of us." -Jonathan Gushue, Principal, Gushue Hospitality Inc.
Biographical NoteMark Schatzker is an award-winning writer based in Toronto. He is a writer-in-residence at the Modern Diet and Physiology Research Center at Yale University, and a frequent contributor to The Globe and Mail (Toronto), Condé Nast Traveler, and Bloomberg Pursuits. He is the author of The Dorito Effect: The Surprising New Truth about Food and Flavor and Steak: One Man's Search for the World's Tastiest Piece of Beef.