Gary Taubes shook up the world with his controversial 2002 New York Times article, “What if it’s all been a big fat lie?”, where he questioned the scientific basis for the claim that fat makes us fat. Nearly five years later he followed up that article with Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (Vintage), one of the most thoroughly researched and well-written books I’ve ever read in my life regarding the history of food and nutrition, and the fact that most of what we now believe in the field isn’t based on anything scientific. Last ...