The Omnivore's Dilemma: A Natural History of Four Meals (Paperback)

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“Michael Pollan's The Omnivore's Dilemma -- an examination from source to table of our food -- is wonderfully written and gives a well-rounded view of being green.”
— Teri Den Herder, UCSD Bookstore, La Jolla, CA

Description


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.

About the Author


Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, and authored The Art of Fermentation (2011) and the instructional DVD Fermentation Workshop with Sandor Ellix Katz (2010). A native of New York City, he now gardens, saves seeds, tends goats and chickens, and produces biodiesel from used fry oil in an off-the-grid community in the hills of Tennessee.

Praise For…


"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

Product Details
ISBN: 9780143038580
ISBN-10: 0143038583
Publisher: Penguin Books
Publication Date: August 28th, 2007
Pages: 464
Language: English