Take a taste of these five culinary-infused books
Fact checked by Jim Lacy
For many people, cooking is more than preparing a meal: It’s a profession, a lifestyle, or a path toward better health. In this selection of food-focused books and memoirs, the authors examine food from multiple angles — sharing how it has shaped their lives, exploring the choices and lifestyles of super-agers, and suggesting strategies for cultivating a healthy relationship with food.
Intuitive Eating (4th edition)
by Evelyn Tribole and Elyse Resch (2020)
Dietitians Tribole and Resche offer strategies to develop a healthier attitude toward food, reject fad diets, and embrace a body-positive attitude. The book guides readers in reconnecting with their internal food cues, respecting their bodies, and trusting their own instincts.
The Blue Zones American Kitchen: 100 Recipes to Live to 100
by Dan Buettner (2022)
Journalist and National Geographic Society Fellow Buettner first published a bestselling book in 2008. The book explored diets and lifestyles in communities around the world with exceptionally long-lived residents. This follow-up cookbook features delicious, healthy recipes such as porcini mushroom risotto, cornmeal waffles, and Okinawan sweet potatoes.
The Gastronomical Me
by MFK Fisher (1943)
In 1929, Fisher and her husband journeyed to Dijon, France, to start a new life. She recounts how this change in scenery offered her a fresh perspective on food, community, and health against the gathering storm clouds of the impending World War II.
Taste: My Life Through Food
by Stanley Tucci (2021)
In this food-centric memoir, veteran actor Tucci, who portrayed Julia Child’s husband in the movie “Julie & Julia,” shares anecdotes about learning from his Italian-American mother to appreciate healthy, fresh food. He reflects on the moments that have revolved around meals and describes his recovery from oropharyngeal cancer, which temporarily caused him to lose his sense of taste.
The Omnivore’s Dilemma: A Natural History of Four Meals
by Michael Pollan (2006)
“Eat food. Mostly plants. Not too much.” Pollan’s simple advice distills the essence of his groundbreaking book, which explores how American agriculture, the grocery industry, and cultural attitudes toward food intersect to impact human health.
Originally published in the Fall 2025/Winter 2026 print issue.
Julie Jacob is a communications professional and writer who focuses on healthcare and technology issues.
