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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... Read more
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.
The Omnivore's Dilemma Paperback edition by Michael Pollan
Michael Pollan is the author of Second Nature, A Place of My Own, and The Botany of Desire, which was recognized as a best book of the year by the American Booksellers Association and Amazon. A longtime contributor to the New York Times Magazine, Pollan is also the Knight Professor of Journalism at UC Berkeley.
Suitable for anyone who is concerned about health and food, this book offers a set of memorable adages designed to help you eat real food in reasonable amounts, gathered from a wide variety of sources: nutritionists, anthropologists, ancient cultures - and grandmothers.
Are plants intelligent? Can they solve problems, communicate, and navigate their surroundings? In this book, a leading scientist argues that plants process information, sleep, remember, and signal to one another-showing that, far from passive machines, plants are intelligent and aware.
"As delicious a meditation on one man's relationships with the Earth as any you are likely to come upon" ("The New York Times Book Review"), "Second Nature" captures the rhythms of everyday engagement with the outdoors in all its glory and exasperation.
Takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, this title shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives.
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