Being one of the 15 million Americans living with food allergies is like living in a war zone without a bulletproof vest. Silently lurking in every restaurant meal are ingredients which could send us to the hospital in minutes—and which menus, servers and chefs often forget to mention: a layer of pesto under margherita pizza, shrimp paste as a flavor base in vegetable curry or a dash of fish sauce in the vinaigrette. The recent social trend toward food intolerances and extreme dietary preferences has biased the food service industry against the truly allergic, thinking we’re inflating our risks. So we can’t wait to read Scottish medical historian Matthew Smith’s new book on allergies, ‘Another Person’s Poison,’ reviewed below. We hope others—especially those mercifully free of food allergies—will, too.