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Omnivore's Dilemma, The

Product no.: 978-0143038580
This revolutionary book by award winner Michael Pollan asks the seemingly simple question: What should we have for dinner?

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Publisher's Synopsis
Tracing from source to table each of the food chains that sustain us - whether industrial or organic, alternative or processed - he develops a portrait of the American way of eating. The result is a sweeping, surprising exploration of the hungers that have shaped our evolution, and of the profound implications our food choices have for the health of our species and the future of our planet.

Reviews
"His book is an eater's manifesto, and he touches on a vast array of subjects, from food fads and taboos to our avoidance of not only our food's animality, but also our own. Along the way, he is alert to his own emotions and thoughts, to see how they affect what he does and what he eats, to learn more and to explain what he knows. His approach is steeped in honesty and self-awareness. His cause is just, his thinking is clear, and his writing is compelling."       ~The Washington Post

"Every time you go into a grocery store you are voting with your dollars, and what goes into your cart has real repercussions on the future of the earth. But although we have choices, few of us are aware of exactly what they are. Michael Pollan's beautifully written book could change that. He tears down the walls that separate us from what we eat, and forces us to be more responsible eaters. Reading this book is a wonderful, life-changing experience."        ~Ruth Reichl, Editor in Chief of Gourmet magazine

Excerpt
"The new diet books, many of them inspired by the formerly discredited Dr. Robert C. Atkins, brought Americans the welcome news that they could eat more meat and lose weight just so long as they laid off the bread and pasta. These high-protein, low-carb diets found support in a handful of new epidemiological studies suggesting that the nutritional orthodoxy that had held sway in America since the 1970s might be wrong. It was not, as official opinion claimed, fat that made us fat, but the carbohydrates we’d been eating precisely in order to stay slim.

So conditions were ripe for a swing of the dietary pendulum when, in the summer of 2002, the New York Times Magazine published a cover story on the new research entitled 'What if Fat Doesn’t Make You Fat?' Within months, supermarket shelves were restocked and menus rewritten to reflect the new nutritional wisdom. The blamelessness of steak restored, two of the most wholesome and uncontroversial foods known to man—bread and pasta—acquired a moral stain that promptly bankrupted dozens of bakeries and noodle firms and ruined an untold number of perfectly good meals."

Author Pollan, Michael
Book Type Trade Paperback
Page Count 464 pp.
Publisher Penguin Group 2007
Browse these categories as well: Ayurveda, Vegans and Herbs, Ecology and the Gaia Hypothesis, Noteworthy Releases 2007, Primavera

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