How did the restaurant kitchen become the frantic, sweltering, tyrannical hellhole it is today? A history of the back-of-the-house and its rigorous hierarchies.
It takes time to find your favourite Chinese food place, and the friends to attend it with. But once you've found it, nothing—not even a murder—can ever keep you away.
Recent books by Michael Moss and Mary Roach look, respectively, at the grossest parts of our alimentary processes: The terrible foods we put in our mouths, and what our wonderful, revolting bodies do with them after.