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More About Michael

Michael Moss is the author of the #1 New York Times bestseller SALT SUGAR FAT, winner of the 2014 James Beard Foundation Book Award for Writing & Literature, and a Pulitzer Prize-winning investigative reporter formerly with the New York Times. His writing focuses on the food industry in context of health, safety, nutrition, politics, marketing, corporate interests, and, finally, the power of individuals to gain control of what and how they eat. He has been a reporter at The Wall Street Journal and an adjunct professor at the Columbia School of Journalism. He continues to report on the processed food industry and is currently at work on HOOKED: Food and Free Will to be published by Random House.

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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

“Propulsively written [and] persuasively argued . . . an exactingly researched, deeply reported work of advocacy journalism.”—The Boston Globe

“If you had any doubt as to the food industry’s complicity in our obesity epidemic, it will evaporate when you read this book.”—The Washington Post

Michael Moss has written a Fast Food Nation for the processed food industry. Burrowing deep inside the big food manufacturers, he discovered how junk food is formulated to make us eat more of it and, he argues persuasively, actually to addict us.”—Michael Pollan

“A remarkable accomplishment.”—The New York Times Book Review

“Vital reading for the discerning food consumer.”—The Wall Street Journal 




Michael Moss is represented by Debartlo & Co.
Contact: Dee Dee DeBartlo at deedee@debartlo.com


Michael Moss is represented by Harry Walker Speaker Agency.
Contact: 646-227-4900 or info@harrywalker.com


Video of the Week

How the government got you to eat more cheese.

Thoughts & Ideas

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I deeply value your input and will try to respond quickly to every note and call. I’m also continuing to write about food for The New York Times, delving into the $1 trillion processed food industry with the same probing, but fair and balanced style of research and reporting that has made SALT SUGAR FAT so attractive and valuable to readers. I’m hugely grateful for your tips and suggestions, however big or small.

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