Michael Moss is an American journalist and author. He was awarded the Pulitzer Prize for Explanatory Reporting in 2010, and was a finalist for the prize in 2006 and 1999. He is also the recipient of the Gerald Loeb Award for Large Newspapers and an Overseas Press Club citation. Before joining The New York Times, he was a reporter for The Wall Street Journal, New York Newsday, The Atlanta Journal-Constitution, The Grand Junction Daily Sentinel and The High Country News. He has been an adjunct professor at the Columbia School of Journalism and currently lives in Brooklyn with his wife and two sons.
McDonald’s restaurants fell silent on August 22, 2002 as lawyer Samuel Hirsch brought the world’s beloved Ronald McDonald to court. The case posed the pressing question: In the face of beguiling burgers, french fries, milkshakes, and other foods engineered to make our brains flee from moderation, are we really free to make our own choices? Though the verdict favored the fast-food sovereign, new research on processed foods delivers a different sentence. The Pulitzer Prize-winning author of Salt Sugar Fat, Michael Moss, explores the deceptive world of the processed food industry—a market that dupes our brains into thinking that what’s truly awful is too delicious to deny.
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