Books to chew on

“Chew on This: Everything You Didn’t Want to Know About Fast Food,” by Eric Schlosser and Charles Wilson (Houghton Mifflin, $16)

“Omnivore’s Dilemma: A Natural History of Four Meals,” by Michael Pollan (Penguin Press HC, $27)

“Real Food: What to Eat and Why,” by Nina Planck (Bloomsbury USA, $24)

“What to Eat,” by Marion Nestle (North Point Press, $30)

“The Way We Eat: Why Our Food Choices Matter,” by Peter Singer and Jim Mason (Rodale Books, $26)