When poison is the cure: examining today’s processed meat

Who Poisoned Your Bacon Sandwich? is a much more sophisticated read than its lurid English title suggests. Guillaume Coudray’s book was first published in France in 2017 as Cochonneries, a play on words that better reflects the nuanced nature of his argument.

Cochonnerie means rubbish, or junk. Derived from cochon — pig — it’s a clever title for a volume that examines, with impressive historical and scientific depth, a group of chemicals extensively used to manufacture processed meats.