What shall we have for dinner? Such a simple question has grown to have a very complicated answer. We can eat almost anything nature has to offer, but deciding what we should eat stirs anxiety. Should we choose the organic apple or the conventional? If organic, local or imported? Wild fish or farmed? Low-carb or low-cal? As the American culture of fast food and unlimited choice invades the world, Pollan follows his next meal from land to table, tracing the origin of everything consumed and the implications for ourselves and our planet. His astonishing findings will shock all who care about what they put on their plate.
"synopsis" may belong to another edition of this title.
`A masterly blend of investigative journalism and amusing personal
narrative ... a sharp insight into current predicaments surrounding supper' -- Aimee Shalan, Guardian
`Compelling ... What stands out is Pollan's love of food and its
natural production' -- Naomi Booth, Daily Telegraph
`Mesmerising ... Pollan brilliantly shows how economics have
turned evolution on its head' -- Financial Times Magazine
`Pollan's book is convivial, creative and deeply disturbing,
though he does offer hope ... it has certainly changed the way I think
about food' -- Audrey Niffenegger, Guardian
`This articulate and engrossing book is as beautifully written as
it is insightful' -- Sunday Times
By the acclaimed author of The Botany of Desire. For fans of
Fast Food Nation and Shopped. The Omnivore's Dilemma has been shortlisted
for the Andre Simon Memorial award 2006.
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Book Description Penguin, 2007. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "Thoughtful, engrossing . You're not likely to get a better explanation of exactly where your food comes from." - The New York Times Book Review "An eater's manifesto . [Pollan's] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner!" - The Washington Post "Outstanding. a wide-ranging invitation to think through the moral ramifications of our eating habits." -- The New Yorker "If you ever thought 'what's for dinner' was a simple question, you'll change your mind after reading Pollan's searing indictment of today's food industry-and his glimpse of some inspiring alternatives. I just loved this book so much I didn't want it to end." - The Seattle Times. Bookseller Inventory # ABE_book_new_0143038583
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Book Description Penguin Putnam Inc, United States, 2007. Paperback. Book Condition: New. Reprint. 214 x 140 mm. Language: English . Brand New Book. One of the New YorkTimes BookReview s Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers InDefense of Food and Food Rules Today, buffeted by one food fad after another, America is suffering from what can only be described as a national eating disorder. Will it be fast food tonight, or something organic?Or perhaps something we grew ourselves?The question of what to have for dinner has confronted us since man discovered fire. But as Michael Pollan explains in this revolutionary book, how we answer it now, as the dawn of the twenty-first century, may determine our survival as a species. Packed with profound surprises, The Omnivore s Dilemma is changing the way Americans thing about the politics, perils, and pleasures of eating. Thoughtful, engrossing . You re not likely to get a better explanation of exactly where your food comes from. - The New York Times Book Review An eater s manifesto . [Pollan s] cause is just, his thinking is clear, and his writing is compelling. Be careful of your dinner! - The Washington Post Outstanding. a wide-ranging invitation to think through the moral ramifications of our eating habits. --The New Yorker If you ever thought what s for dinner was a simple question, you ll change your mind after reading Pollan s searing indictment of today s food industry-and his glimpse of some inspiring alternatives. I just loved this book so much I didn t want it to end. -The Seattle Times Michael Pollan s newest book Cooked: A Natural History of Transformation --the story of our most trusted food expert s culinary education--was published by The Penguin Press in April 2013. Bookseller Inventory # AAS9780143038580
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